Prep
Ingredients:
1 cup coconut cream
2/3 cup crumbled blue cheese
1 ½ cups mascarpone cheese
2 tbsp butter
1 tsp dried oregano
Salt and black pepper to taste
Instructions:
Add the coconut cream to the inner pot.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 2 minutes.
After cooking, do a quick pressure release to let out the steam and open the lid.
Set the IP in Sauté mode and keep boiling the coconut cream until thickened while occasionally stirring.
Whisk in blue cheese, mascarpone cheese, and butter until melted, 2 minutes.
Stir in the oregano, salt, and black pepper.
Spoon the sauce into serving cups and use immediately.
Nutrition Facts per Serving:
Calories
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