Veggie-Packed Instant Pot "Queso"
(Dairy free, Gluten free, Soy-free)
Ingredients
- ¼ head cauliflower (approx. 2½ cups)
- ¼ red onion cubed (approx. ⅓ cup)
- 1 med-large yellow potato quartered (approx. 1 cup)
- ½ cup carrots
- 1 cup raw cashews
- 1 cup chicken bone broth plus extra for blending, if needed
- 1½ tsp sea salt divided
- 1 lb ground beef
- 2 Tbsp taco seasoning (or cumin, chili powder, garlic powder, onion powder, salt, pepper)
- ¼ cup nutritional yeast
- 10 oz can of diced tomatoes & green chilies (Rotel or similar)
- avocado diced, for topping (optional)
- tortilla chips grain free, or regular corn
Instructions
- Put cauliflower, onion, potato, carrots, cashews, bone broth, and 1 tsp of salt in the Instant Pot. Cook on high manual pressure for 8 minutes, with the valve in the sealed position. Quick release when it's done.
- While that's cooking, brown the ground beef and flavor with taco seasoning.
- Blend everything from the IP in a blender until smooth.
- Then add the nutritional yeast in the blender and blend until mixed in. If you're "queso" is too thick, you can thin it with more bone broth, adding a tablespoon or two at a time, until it's a good dipping consistency.
- Taste, and add another 1/2 tsp salt, if needed.
- Pour your sauce into a large bowl, and stir in the can of diced tomatoes & green chilies and ground beef.
- Top with avocado and dip with your favorite chips!