(Total Time: 20 MIN| Serves: 3)
1 cup cream cheese
1 cup shredded mozzarella
1 cup chicken broth
1 garlic clove, crushed
1 tsp garlic powder
½ tsp dried thyme
½ tsp black pepper
¼ cup fresh parsley, finely chopped
Combine all ingredients in a large mixing bowl and stir until well combined. Set aside.
Plug in your instant pot and transfer the mixture to the stainless steel insert. Press the ‘Manual’ button and set the timer for 15 minutes.
When done, press ‘Cancel’ button to turn off the machine. Release the pressure naturally and open the lid.
Transfer the sauce to the serving dish and serve warm.
Per Serving (Calories 311 | Total Fats 29.1g | Net Carbs: 3g | Protein 10.2g |Fiber: 0g)