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  1. I pulled this together for Dinner the other night and everyone liked it so much I thought I should record and share. Ingredients: 32 OZ ultra low / no sodium chicken broth 2 pounds of potato (Yukon Gold or Russet) coarsely cut 1 very large yellow onion course cut 4 cups of fresh broccoli steamed 1 cup of bacon bits 1/2 cup fresh ground Parmesan 3 TB olive oil or butter 2 tsp dried oregano 2 tsp salt or to taste (if using regular chicken broth then 1/2 tsp or to taste) 1 tsp granulated garlic 1 tsp black pepper Shredded cheddar and chopped green onions for serving Method: Add the oil and onions to the instant pot and set to saute. Cook the onions until you start to get brown bits. De-glaze with some of the chicken broth and turn off. Add the potatoes, spices and the rest of the chicken broth and cook 15 minutes manual high pressure. Once done do a quick release. Use a stick blender and cream it up well. Using a spoon stir in the Parmesan, broccoli and bacon bits. Serve with shredded cheddar and chopped green onion on top. This is down right delicious!
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