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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Popcorn in the pressure cooker? Making Parmesan-truffle popcorn has never been easier!
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Drizzle with melted black truffle finishing butter; sprinkle with grated Parmesan cheese and dried parsley flakes. Toss to combine. Season to taste with salt.
Nutrition facts
Servings
45 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 5mg
- Sodium: 15mg
- Total Carbohydrates: 2g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Seasons Magazine September 2021