- 1 tablespoon butter
- 1 medium onion, halved and sliced into petals
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
- Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.
10/22/2019
recipepes.com
nstant pot® french onion dip, recipe
PT15M
PT1H
5
455 calories
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