Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of an electric pressure cooker. Secure the lid and turn the valve to seal. Cook on high pressure for 15 minutes.Release the steam and remove the lid. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.Return the mixture to the pot in the pressure cooker and set the machine to sauté on high. Whisk constantly until bubbling and thickened, about 5 minutes. Turn off the machine and remove the bowl from the cooker.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.