Insta-Pot No-Mato Sauce

This sauce is nightshade-free and perfect for those with dietary restrictions or allergies. The best part is that you can double the recipe and freeze some for later use.

Main Ingredients:

Carrots
Beets
Onion and garlic
Celery
Basil, parsley, and oregano
Lemon juice

No-Mato Sauce Recipe:

Ingredients:

1 tbsp olive oil (sub avocado oil)
2 cloves garlic or more, minced
1 white onion, diced
2 1/2 cup carrots, chopped
1 1/4 cups celery (about 4 stalks), chopped
1 1/4 cup beet, chopped
1 tbsp fresh basil
1 tsp oregano
2 tsp parsley
1 tsp sea salt
1 cup water
2 tbsp lemon juice

Instructions:

Add the olive oil to the base of the Instant Pot and set to saute.
Saute the onions and garlic for 2 minutes, before adding in the carrots, beets, and celery. Saute for 5 minutes, stirring frequently. Press cancel to turn off the saute function.
Pour in the water and lemon juice and add the seasonings. Stir to combine.
Lock the lid onto the Instant Pot and flip the pressure release valve to close. Press "manual" (it will default to high pressure) and use the "+" button to set the time to 14 minutes. Allow the Instant Pot to come to pressure and the sauce to cook.
Once the sauce has finished, carefully release the pressure valve. Once depressurized, remove the lid and allow the sauce to cool before blending it in a Vitamix or high-speed blender, or immersion blender until smooth.
Season further to taste and enjoy.