Prep Time: 5 minutes | Cook Time: 4 minutes | Serves: 4
Ingredients:
2 tbsp butter
1 cup coconut cream
2 tbsp dry white wine
2 cups crumbled Gorgonzola cheese
1 tsp xanthan gum
2 tsp chopped fresh tarragon
Salt and white pepper to taste
Instructions:

Set the IP in Sauté mode and adjust to Medium heat.

Melt the butter in the inner pot and stir in coconut cream and white wine.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 1 minute.

After cooking, perform a quick pressure release to let out the steam and open the lid.

Set the IP in Sauté mode and keep boiling coconut cream until thickened while occasionally stirring.

Whisk in Gorgonzola cheese until melted and stir in the xanthan gum; cook until thickened, 1 to 2 minutes.

Stir in tarragon, salt, and white pepper. Cook further for 1 minute and turn the IP off.

Spoon the sauce into serving cups and use immediately.
Nutrition Facts per Serving:
Calories