(Total Time: 40 MIN| Serves: 4)
1 ripe avocado, cut into chunks
1 medium-sized onion, finely chopped
1 green bell pepper, seeds removed and chopped
2 tbsp. olive oil
½ cup vegetable stock
1 tsp salt
½ tsp chili powder
Place the ingredients in a large bowl and mix well. Place in your instant pot and seal the lid.
Set the steam release handle and press the ‘Manual’ mode. Set the timer for 25 minutes.
When done, perform a quick release and open the lid. Transfer the mixture to a food processor and process until completely combined.
Refrigerate before use.
Per Serving (Calories 184 | Total Fats 16.9g | Net Carbs: 4.9g | Protein: 1.6g |Fiber: 4.4g)