Instant Pot Cauliflower Squash Puree (AIP)
 
 
Created by:
Serves: 4-6
Ingredients
  • 1 cauliflower
  • 1 butternut squash, peeled and seeded
  • 3 large carrots, peeled
  • ½ cup coconut milk
  • 1 cup bone broth
  • 1.5 teaspoons herbs de provence (or a mix of dried thyme, oregano, and sage)
  • 1.5 teaspoons garlic powder
  • ¾ teaspoon sea salt (or to taste)
  • chopped fresh herbs to garnish (optional)
Instructions
  1. Chop your cauliflower, squash, and carrots. Add them and the rest of the ingredients to the Instant Pot.
  2. Close lid and set to "Steam" for 3 minutes on high pressure with vent sealed.
  3. Quick release pressure when finished cooking.
  4. Puree mixture in the pot with a hand blender or transfer to a large blender to puree.
  5. Top with chopped fresh herbs, if desired.
Notes
~If you don't have an Instant Pot, you can boil your veggies on the stove or steam them in the microwave. The cook time will obviously be different depending on the method, as well as the amount of liquid necessary. After boiling or steaming, season your veggies as written and puree.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/instant-pot-cauliflower-squash-puree/