(Total Time: 20 MINS| Serves: 4)

Ingredients:

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

Directions:

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)