(Total Time: 35 MIN| Serves: 5)
1 medium-sized onion, finely chopped
2 cups cream cheese
1 cup vegetable stock
2 tbsp. olive oil
1 tsp onion powder
2 tsp dried parsley
Plug in your instant pot and press the ‘Saute’ mode. Grease the stainless steel insert with olive oil. Add onions and stir-fry for 10 minutes.
Pour in the remaining ingredients and seal the lid. Press the ‘Manual’ mode and set the timer for 15 minutes.
When done, release the pressure naturally and open the lid.
Cool the sauce to a room temperature and transfer to the fridge. Chill well before serving.
Per Serving (Calories 382 | Total Fats 38g | Net Carbs: 4.1g | Protein 7.3g |Fiber: 0.6g)