(Total Time: 20 MIN| Serves: 4)
1 medium-sized red bell pepper, chopped
1 medium-sized green bell pepper, chopped
1 medium-sized yellow bell pepper, chopped
1 medium-sized onion, sliced
1 small celery stalk, chopped
2 garlic cloves, finely chopped
½ cup tomatoes, diced
1 small chili pepper, finely chopped
2 tbsp olive oil
1 tbsp butter
2 tsp balsamic vinegar
½ tsp salt
½ tsp black pepper, ground
¼ tsp ginger powder
¼ tsp dried thyme, ground
In a food processor, combine tomatoes, garlic, chili pepper, olive oil, balsamic vinegar, and all spices. Blend until smooth and creamy. Set aside.
Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and melt.
Add bell peppers and onions. Stir-fry for 3-4 minutes, or until the onions translucent.
Add celery and pour in the previously blended mixture. Securely lock the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 3 minutes. Cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick pressure release by moving the valve to the ‘’Venting’’ position.
Open the pot and transfer all to a serving bowl. Optionally, top with some grated cheese such as parmesan or cheddar cheese.
Per Serving (Calories 179 | Total Fats 13.6g | Net Carbs: 11.9g | Protein 2.2g |Fiber: 3.1g)