Flavored to the max with spices and herbs. This Garlic and Herb Cream Cheese mixture is amazing and I've slathered it on a good many pieces of Whole Grain Crusty Bread.
– broccoli, cauliflower, and carrot mix, prewashed – whipped cream cheese – milk – lemon – juice of 1/2 lemon – garlic powder – oregano – dried parsley – dried basil – salt – onion powder – black pepper – thyme
Add 1 cup of water to the pressure cooker pot. Place only the carrots into the water.
Add broccoli and cauliflower. Cook at high pressure for 1 minute.
While the vegetables cook, whisk to combine cream cheese, milk, lemon zest, garlic powder, oregano, parsley, basil, salt, onion powder, black pepper, and thyme in a small bowl.
Drain water from the carrots, add carrots to the basket, set aside.
Return pot to the pressure cooker, add cream cheese mixture. Select sauté and stir to thin and melt the cheese.
Add vegetables to the pot and stir gently so the vegetables don’t get mashed.