Low Histamine Instant Pot Nacho Sauce- DF, GF

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

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

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

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.

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

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.

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Low Histamine Instant Pot Nacho Sauce- DF, GF