Tired of the same old guacamole? Get ready to revolutionize your dip game with this surprisingly delicious Instant Pot Avocado Dip! Cooking the ingredients together under pressure melds the smoky, spicy, and savory flavors into a uniquely creamy and unforgettable dip. It’s the ultimate hands-off appetizer that will have everyone asking for the recipe!

Ingredients

• 2 large avocados, chopped
• 1 cup / 200g cherry tomatoes, chopped
• ¼ cup / 15g fresh parsley, finely chopped
• 1 large onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 2 garlic cloves, crushed
• 1 cup / 240ml water
• 1 tsp / 6g salt
• 1 tsp / 2g smoked paprika
• ½ tsp / 1g cumin powder

Instructions

1. Directions
2. Place the chopped avocados, cherry tomatoes, parsley, onion, jalapeno, crushed garlic, salt, smoked paprika, and cumin into the inner pot of your Instant Pot. Pour in the water and stir to combine.
3. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 25 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid and let the mixture cool down before chilling completely in the refrigerator.
5. Transfer the chilled mixture to a food processor or blender and blend until smooth and creamy. Serve cold.

Nutritional Information

• Per Serving: (Serves 4)
• Calories: 233
• Total Fat: 19.8g
• Net Carbs: 6.5g
• Protein: 3g
• Fiber: 19.8g

Pro Tips

• For a milder dip, remove the seeds and white membranes from the jalapeno before chopping. For extra heat, leave some seeds in.
• Add a tablespoon of fresh lime juice to the food processor before blending. This will brighten the flavor and help keep the dip from browning.
• This dip is fantastic with tortilla chips, but also try it as a spread on sandwiches and wraps, or as a creamy topping for grilled chicken or fish.
• Store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the dip to minimize oxidation. It will keep in the refrigerator for up to 2 days.

FAQ

Q: Why cook avocados for a dip
A: Cooking the avocados with the other ingredients under pressure in the Instant Pot melds the smoky, spicy, and savory flavors together, creating a uniquely deep and complex taste. This process also results in an exceptionally creamy and smooth texture that’s different from traditional guacamole.

Q: How can I make this avocado dip less spicy
A: For a milder version of the dip, simply remove the seeds and the white membranes from the inside of the jalapeno pepper before you chop it. If you prefer more heat, you can leave some of the seeds in.

Q: How do I keep this dip from turning brown
A: To help prevent browning and brighten the flavor, add a tablespoon of fresh lime juice to the mixture before blending. When storing leftovers, place them in an airtight container and press plastic wrap directly onto the surface of the dip to minimize exposure to air.

Q: What can I serve with this Instant Pot Avocado Dip
A: This dip is perfect with classic tortilla chips, but its creamy texture also makes it a fantastic spread for sandwiches and wraps. You can also use it as a delicious, savory topping for grilled chicken, fish, or tacos.