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Instant Pot Vegan Nachos

Prep: 7 min
Cook: 8 min
Total: 15 min

Ingredients for 5 servings

  • 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)


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!