(Total Time: 20 MIN| Serves: 10)
2 cups cream cheese
1 cup crumbled Feta
2 tbsp. Parmesan cheese
1 cup fresh basil
2 garlic cloves, crushed
2 tbsp. olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
Combine the ingredients in a large bowl and mix well.
Plug in your instant pot and transfer the mixture to the stainless steel insert. Pour in ¼ cup of water and seal the lid.
Set the steam release handle and press the ‘Manual’ button. Set the timer for 10 minutes.
When done, release the pressure naturally and open the lid. Transfer the sauce to a deep bowl and chill well.
Refrigerate for 1 hour.
Per Serving (Calories 236 | Total Fats 22.8g | Net Carbs: 2.1g | Protein 6.7g |Fiber: 0.1g)