(Prep + Cooking Time: 25 minutes | Servings: 6)
Ingredients:

2 cups carrot juice

4 tbsp. butter

1 tbsp. mixed chervil, chives and tarragon

Salt and black pepper to the taste

A pinch of cayenne pepper

A pinch of cinnamon
Directions:

Put carrot juice in your instant pot, set the pot on Simmer mode and bring to a boil.

Add butter, salt, pepper, cayenne and cinnamon; then stir well. seal the instant pot lid and cook at High for 5 minutes.

Quick release the pressure, carefully open the lid; add mixed herbs, stir and serve