Heat olive oil in 6-quart pressure cooker or Instant Pot on SAUTÉ setting. When HOT displays, add popcorn kernels; stir to coat. Spread kernels evenly in bottom of cooker. Cover with a glass saucepan lid. Pop kernels for 8 minutes or until popping stops. Turn off pressure cooker. Transfer popcorn to a large bowl.
Popcorn in the pressure cooker? Making Parmesan-truffle popcorn has never been easier!
Servings and Ingredients
|3 tbsp. Gustare Vita olive oil|
|½ c. yellow popcorn kernels|
|3 tbsp. black truffle finishing butter, melted|
|3 tbsp. Soirée grated Parmesan cheese|
|1 tsp. Hy-Vee dried parsley flakes|
Things To Grab
- 6-quart pressure cooker or Instant Pot
Drizzle with melted black truffle finishing butter; sprinkle with grated Parmesan cheese and dried parsley flakes. Toss to combine. Season to taste with salt.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 5mg
- Sodium: 15mg
- Total Carbohydrates: 2g
- Protein: 1g
Hy-Vee Seasons Magazine September 2021