Tired of the same old guacamole? Get ready to transform your avocado game with this surprisingly simple Instant Pot recipe! Pressure cooking the ingredients before blending creates an unbelievably silky, warm, and savory dip with a depth of flavor you just can’t get from a regular mashed avocado. It’s the perfect versatile sauce for tacos, grain bowls, or as a standalone dip that will have everyone asking for the secret.

Ingredients

• 1 ripe avocado (about 200g), cut into chunks
• 1 medium-sized onion (about 150g), finely chopped
• 1 green bell pepper (about 150g), seeds removed and chopped
• 2 tbsp (30ml) olive oil
• ½ cup (120ml) vegetable stock
• Spices
• 1 tsp (6g) salt
• ½ tsp (1.5g) chili powder

Instructions

1. Directions
2. Combine the avocado chunks, chopped onion, bell pepper, olive oil, vegetable stock, salt, and chili powder directly in the inner pot of your Instant Pot. Stir briefly to combine.
3. Secure the lid and turn the steam release handle to the ‘Sealing’ position.
4. Select the ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 25 minutes on high pressure.
5. Once the cooking cycle is complete, carefully perform a quick release by moving the steam release handle to the ‘Venting’ position.
6. When the float valve drops, open the lid. Carefully transfer the hot mixture to a blender or food processor.
7. Blend on high speed until the mixture is completely smooth and creamy.
8. Transfer to a serving bowl and refrigerate for at least 30 minutes to chill before serving.

Nutritional Information

• Nutrition Per Serving
• Calories: 184
• Total Fats: 16.9g
• Net Carbs: 4.9g
• Protein: 1.6g
• Fiber: 4.4g

Pro Tips

• For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño along with the other before pressure cooking.
• After blending, stir in a tablespoon of fresh lime juice and two tablespoons of chopped fresh cilantro to brighten the flavor and help prevent browning.
• For the absolute smoothest consistency, pass the blended mixture through a fine-mesh sieve to remove any remaining fibrous bits.
• Store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the dip to minimize oxidation. It will keep for up to 3 days.

FAQ

Q: Why cook guacamole in an Instant Pot
A: Cooking guacamole ingredients in an Instant Pot breaks them down to create an unbelievably silky and smooth texture. It also melds the flavors together, resulting in a warm, savory dip with a much deeper flavor profile than traditional mashed guacamole.

Q: Can I make this Instant Pot guacamole spicy
A: Absolutely. To add a spicy kick, include a pinch of cayenne pepper or a whole chopped jalapeño with the other ingredients before you begin pressure cooking.

Q: How do I store this cooked guacamole and keep it from browning
A: For best results, stir in fresh lime juice after blending. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the guacamole to prevent oxidation. It will stay fresh for up to 3 days in the refrigerator.

Q: Is this guacamole served warm or cold
A: While the dip is naturally warm after blending, the recipe recommends chilling it for at least 30 minutes before serving. However, it’s also delicious served warm as a savory sauce over tacos or grain bowls.