Recipe Details
Ingredients
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1tablespoonbutter
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1mediumonion, halved and sliced into petals
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1teaspoonsalt
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8ouncescream cheese, softened
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1cupsour cream
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1tablespoonWorcestershire sauce
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1teaspoondried parsley flakes
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1teaspoongarlic powder
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot), 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.
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Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories182 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 11g |
55% |
| Cholesterol 48mg |
16% |
| Sodium 422mg |
18% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 3g |
|
| Vitamin C 2mg |
9% |
| Calcium 63mg |
5% |
| Iron 1mg |
3% |
| Potassium 119mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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