1/4 cup minced onions
Add enough chicken broth to cover potatoes. Cook on high pressure, 10 minutes. You can either do a quick or slow release.
Mash if desired
When the potatoes are done add into the Instant pot:
salt and pepper to taste
2 cups cheddar cheese
4 ounces room temperature cream cheese
1/3 cup sour cream
1/3 cup butter- melted
Mix all together and then pour enough milk in to make it the consistency you want it to be.
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