Instant Pot Vegan Nachos
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)
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!
