1 cup peeled and cubed sweet potato
½ cup peeled and diced carrots
1 ¼ cup chicken broth (vegetable broth for vegetarian version)
3 tablespoons melted butter (or margarine)
1 tablespoon nutritional yeast
1 teaspoon sea salt
2 cloves garlic, peeled
¼ cup salsa

3 teaspoons arrowroot powder
(or 2 teaspoons tapioca starch)

Instant Pot Instructions:

1. Put everything but the arrowroot powder into the Instant Pot. Cook on high pressure for 15 minutes.
2. Release the steam and remove the lid. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
3. Return the mixture to the pot and set to sauté on high. Whisk constantly until bubbling and thickened, about 5 minutes.
4. Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

Stovetop Instructions

1. 1. Put everything but the arrowroot powder into a pot. Bring to a boil, then cover and reduce heat to medium-low. Cook for 15 minutes, until the vegetables are fork tender.
   2. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
   3. Return the mixture to the pot and cook over medium-high heat until thickened, whisking constantly.