Instant Pot Roasted Garlic Guacamole

By kristentirrell

Ingredients

• 5 medium-ripe Hass avocados (they should be semi-firm to the touch; not like a tennis ball, but not like a Koosh ball either – more like a ball of clay), sliced in half with the pit removed and the meat scooped out from the inner walls of the outer skin
• 1/2 a medium yellow or red onion, cut into coarse slices
• 1 1/2 limes, juiced
• 5-10 cloves of fresh roasted garlic, which will be softened
• 1/4 cup of fresh cilantro leaves, stems removed
• 1 jalapeño pepper, seeds and white, inner ribs removed & cut coarsely (this won’t be spicy at all once the seeds and ribs are removed – it just provides flavor)
• 1/2 cup of diced tomatoes (from a 14.5 oz can is fine, but make sure it’s drained – I like using the ones with green chilies or jalapeños in it for some spice. You can also just use the whole can if you wish)
• 1/3 cup of crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija)
• 1 tsp of kosher salt
• 1/2 tsp of garlic salt
• 1/2 tsp of Creole seasoning
• Tortilla chips, for dipping

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the onion, cilantro, jalapeño, roasted garlic and lime juice in a food processor until chunkily puréed. Set aside

Scoop the avocado meat into a large mixing bowl

Using a potato masher, mash up the avocado until it’s the desired consistency/texture (I suggest not overdoing it and leaving some chunks in there)

With a mixing spoon, fold in the purée, tomatoes, kosher salt, garlic salt, Creole seasoning and Cotija cheese. Stir very well (but gently) to combine and make sure the seasonings are evenly distributed throughout the guacamole. Taste it to make sure it’s seasoned to your liking. If you want it spicier, add in just about 1/8 tsp of a chili powder or cayenne pepper

Serve with some chips or line it in a tortilla when making burritos, fajitas or even put it on a burger – anything that makes you happy!