INGREDIENTS
Instant Pot Duo
2
Large Carrots (peeled and diced)
6
Medium Potatoes
1
Medium Onion (peeled and diced)
50 g
Back Bacon (diced)
1 tbsp
Garlic Puree
1 tbsp
Olive Oil
3 tbsp
Greek Yoghurt
30 g
Edam Cheese
100 g
Soft Cheese
500 milliliters
Vegetable Stock
2 tbsp
Mexican Seasoning
Salt & Pepper