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Home > Recipes > Instant Pot Vegan Nachos
Author:

Kevin Curry

Instant Pot Vegan Nachos

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Instant Pot Vegan Nachos

Ingredients for 5 servings

* Optional Substitution Note

  • 1 large (~340g) russet potato, peeled and chopped into large chunks
  • 1 large carrot (~75g)
  • 1 garlic clove
  • 1 cup low sodium vegetable broth
  • 1 red bell pepper
  • 5oz unsweetened almond milk (OR coconut milk, oat milk or hemp milk)
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 cup nutritional yeast
  • 1 tablespoon arrowroot starch + 1 tablespoon water
  • 1 can (10oz/283g) Rotel tomatoes (OR diced tomatoes with green chiles)
  • Garnish IDEAS over chips (not included in macro count)
    • 1/3 cup black beans (drained)
    • 1/2 cup chopped green onion
    • 1/4 cup red onion, sliced
    • 2/3 cup guacamole
    • jalapeno (red or green)

Steps

Step 1

Set oven to 420F.

Step 2

Place a bell pepper on a baking sheet lined with parchment paper. Roast for 12-15 minutes, or until the outside begins to blister. Once finished, remove the skin and inside seeds, then chop into pieces and set aside.

Step 3

In a pressure cooker or Instant Pot, add the potato, carrot, garlic and veggie broth. Cook for 7 minutes on HIGH, then release the pressure.

Step 4

Add in the remaining ingredients – EXCEPT the canned tomatoes – and the chopped bell pepper flesh.  Use an immersion blender, OR transfer everything to a high powered blender or food processor.  Blend until super smooth and silky like melted cheese.  Add tablespoons of plant milk if needed to thin it out.

Step 5

Once you reach your desired consistency, stir in the canned tomatoes and enjoy!

Step 6

You can eat the queso with corn chips or your favorite fresh, raw veggies like celery, bell peppers and broccoli. Alternatively, you load up a baking tray with chips, then pour the cheez over the chips and add the toppings like beans, onion, jalapeno and guacamole!

Instant Pot Vegan Nachos

Kevin Curry


Prep 7min
Cook 8min
Total 15min

Category Vegan
Calories 150

  • 1 large (~340g) russet potato, peeled and chopped into large chunks
  • 1 large carrot (~75g)
  • 1 garlic clove
  • 1 cup low sodium vegetable broth
  • 1 red bell pepper
  • 5oz unsweetened almond milk (OR coconut milk, oat milk or hemp milk)
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 cup nutritional yeast
  • 1 tablespoon arrowroot starch + 1 tablespoon water
  • 1 can (10oz/283g) Rotel tomatoes (OR diced tomatoes with green chiles)
  • Garnish IDEAS over chips (not included in macro count)
    • 1/3 cup black beans (drained)
    • 1/2 cup chopped green onion
    • 1/4 cup red onion, sliced
    • 2/3 cup guacamole
    • jalapeno (red or green)

  1. Set oven to 420F.

  2. Place a bell pepper on a baking sheet lined with parchment paper. Roast for 12-15 minutes, or until the outside begins to blister. Once finished, remove the skin and inside seeds, then chop into pieces and set aside.

  3. In a pressure cooker or Instant Pot, add the potato, carrot, garlic and veggie broth. Cook for 7 minutes on HIGH, then release the pressure.

  4. Add in the remaining ingredients – EXCEPT the canned tomatoes – and the chopped bell pepper flesh.  Use an immersion blender, OR transfer everything to a high powered blender or food processor.  Blend until super smooth and silky like melted cheese.  Add tablespoons of plant milk if needed to thin it out.

  5. Once you reach your desired consistency, stir in the canned tomatoes and enjoy!

  6. You can eat the queso with corn chips or your favorite fresh, raw veggies like celery, bell peppers and broccoli. Alternatively, you load up a baking tray with chips, then pour the cheez over the chips and add the toppings like beans, onion, jalapeno and guacamole!

Nutrition per serving

Calories150cal
Protein9g
Fats1g
Carbs27g
Fiber5g
Sugar7g
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Details

Prep 7min
Cook 8min
Total 15min

Nutrition per serving

Calories150cal
Protein9g
Fats1g
Carbs27g
Fiber5g
Sugar7g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!