Ingredients:
- 6 ounces salsa
- 6 ounces sour cream
- 1 pound frozen potatoes
- 1/4 cup plain almond milk
- 1/2 Daiya jalapeno garlic wedge, cut into matchsticks
- 1 clove garlic, minced
- Cooking spray
Method:
- Spray instant pot with cooking spray.
- Add potatoes, sour cream, salsa and garlic to the instant pot and mix well.
- Close the lid. Select Slow cook option and set the timer for 1 hour.
- When time is up, open the lid.
- Add wedge strips and mix. Pour milk on top of the potatoes.
- Close the lid and again select slow cook option and set the timer for 1 hour.
- Serve hot.