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Low Histamine Instant Pot Nacho Sauce- DF, GF

Yields1 ServingPrep Time5 minsCook Time30 minsTotal Time35 mins

This nacho sauce is sooooo delicious. Can't believe it's dairy & soy free!

Part 1
 1 cup peeled & diced yukon gold potato
 ½ cup peeled & diced carrots
 1 ¼ cups low histamine chicken/turkey/vegetable broth*
 3 tbsp extra light tasting olive oil
 1 tsp sea salt
 ¼ cup low histamine salsa**
Part 2
 2 tsp tapioca starch
Histamine Level: 1
 rated a level 1 because of garlic in the low histamine salsa & broth. Omit garlic for histamine level 0.
Part 1
1

Add potatoes, carrots, broth, oil, sea salt, and salsa to the instant pot.

2

Put on the lid and close the valve to seal. Cook on high for 15 min. When it's done cooking, turn the valve to open and do a quick release of the pressure.

Part 2
3

Pour the instant pot mixture into a blender and add the tapioca starch. Blend on high for 1-2 minutes or until it's completely pureed.

4

Pour the puree back into the instant pot and simmer for 5-6 min, whisking occasionally until it is the thickness you want.

Serve over nachos, taco salad, eat with chips, or even stir in with noodles for a type of Mac & Cheese. Freeze the extra sauce. Thaw in the microwave for 30 sec-1 min.

Notes
5

I batch cook chicken broth and low histamine salsa and then freeze them. Then on another day I use the frozen chicken broth and frozen salsa when I make this nacho sauce. I also make a double batch of the nacho sauce and freeze all the extra and it lasts me for a month or so.