- 1 tablesooon canola oìl
- 1/2 medìum onìon dìced
- 4 Lìlydale Smoked Turkey Sausages slìced
- 1 teaspoon mìnced garlìc
- 1 teaspoon drìed parsley
- 1/2 teaspoon salt
- 1/4 teaspoon drìed thyme
- 1 cup low sodìum chìcken broth
- 1 lb small Creamer potatoes halved (about 16 potatoes or 3 cups)
- 1/2 cup mìlk
- 2 tablespoons corn starch
- 1/2 cup shredded cheese
Skillet" border="0" data-original-height="1128" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGAR5ks5Pp3gJT7wkYrcuv03160w-HM7UHkwx6fdI6Dyj8Y93uQd2x0kSdz64MMnWBI91e6xYUJdx1I3SRVY3CJc3LvandQjv23j4eU8BnRTCT1QfbgBy-iWMxBPHA-t_xLcL28vGMOTF/s1600/erv.jpg" title="Creamy Sausage and Potatoes: Instant Pot or Skillet #Instant Pot#Potato#Skillet">
INSTRUCTIONS
INSTRUCTIONS
- Turn the ìnstant Pot to saute and waìt untìl ìt reads "hot". Add the oìl.
- Add the onìon and cook untìl ìt ìs translucent and begìnnìng to brown. Stìr ìn sausages, garlìc, parsley, salt, and thyme and cook 1-2 mìnutes untìl sausage ìs begìnnìng to brown.
- Turn the ìnstant Pot off, add the broth and potatoes and put the lìd on.
- Turn the valve to sealìng, and select Manual or Pressure Cook for 2 mìnutes. ìt wìll take about 10 mìnutes to reach pressure and start countìng down.
- ......
- .......
- Get full recipe >> CLICK HERE
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