(Total Time: 20 MINS| Serves: 4)
3 tbsp. olive oil
4 finely chopped garlic cloves
1 pound sliced white mushrooms
1 chipotle chile in adobo sauce
¼ tsp dried oregano
¼ tsp ground cumin
¼ tsp smoked paprika
Salt, to taste
1 tbsp. apple cider vinegar
1 tbsp. fresh lime juice
Place the oil in the Instant Pot and select “Sauté”. Then add the mushrooms and garlic and cook for about 2-3 minutes.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 2 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and serve.
Per Serving (Calories 121|Total Fat 10.9g| Net Carbs 1.25g| Protein 3.8g| Fiber 1.3g)