Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Ingredients:
- 15 ounces canned pumpkin
- 3 ½ ounces homemade vegetable broth
- 13 ½ ounces unsweetened coconut milk
- ¼ cup creamy peanut butter
- Salt and freshly ground black pepper, to taste
Directions:
1. In the pot of the Instant Pot, place in all of the ingredients and stir to combine.
2. Secure the lid and place the pressure valve to the “Seal” position.
3. Select “Manual” and cook under “High Pressure” for about 15 minutes.
4. Select “Cancel” and carefully do a “Natural” release.
5. Remove the lid and stir well.
6. Serve immediately.
Nutrition Information per Serving:
Calories: 246
Fat: 21.2 grams
Carbohydrates: 11 grams
Protein: 6.2 grams
0 Comments