Ingredients 3 tablespoons extra virgin olive oil 1 large onion, chopped into 1/2-inch (1.2-cm) pieces 6 leeks, white and light green parts, halved lengthwise, rinsed well, and cut into 1-inch slices (2.5cm) pieces; fourth lengthwise if 2 inches (5 cm) thick (see page 45 to clean leeks) 6 finely minced garlic cloves 7 cups (1.7 liters) vegetable broth divided 4 medium potatoes, peeled and cut into 1/2-inch (1.2-cm) cubes AND 2 teaspoons fresh thyme leaves One teaspoon garlic powder 1/ 4 teaspoons of salt
Directions Press Sauté and when the display shows "Hot", add the oil, onions and leeks to the inner pot and cook until they turn clear, stirring frequently, about 7 minutes. Add the garlic and cook for 1 minute. Add 2 cups (1.73 mL) broth and cook 1 minute, scraping bottom of pot to clean. Add the potatoes, remaining broth, thyme, garlic powder, salt and pepper and stir. Press Cancel. Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to i or minutes.
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