(Total Time: 15 MIN| Serves: 5)
4 large tomatoes, finely chopped
1 onion, finely chopped
3 garlic cloves, crushed
3 tbsp olive oil
¼ cup balsamic vinegar
1 celery stalk, chopped
2 tbsp Parmesan cheese
1 tsp salt
1 tsp fresh basil, finely chopped
1 tsp tsp dried celery
1 bay leaf
Plug in the instant pot and press the ‘’Saute’’ button. Grease the inner pot with olive oil and heat up.
Add onions and cook for 5 minutes, stirring occasionally.
Now add garlic and continue to cook for another minute. Stir in celery stalk and tomatoes. Give it a good stir and then pour in the balsamic vinegar and 1 cup of water. Season with salt, basil, celery, and bay leaf.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 7 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the bay leaf and chill for a while.
Transfer the mixture to a food processor and process until smooth. Refrigerate until use.
Per Serving (Calories 131 | Total Fats: 9.9g | Net Carbs: 6.4g | Protein: 3.5g |Fiber: 2.3g)