Ingredients:

1 egg

3 tablespoons thyme (fresh) or preferred herb

6 large or 12 small onions

Pepper & salt

2 cups vegetable stock

3/ cup Parmigiano Reggiano cheese, grated 5 sweet potatoes (medium) Olive oil

Directions:

Put the potatoes in the IP.
Add enough water to cover half their height.
Add 1 spoon salt.
Lock the lid and close the pressure valve.
Set to HIGH PRESSURE for 15 minutes. QPR when the timer beeps; unlock the lid and open.
If your onions are large, slice them crosswise into halves. If they are medium, slice the tops off.
Slice a bit from their bases to allow to sit straight.
Peel the outer layer.
With a melon baller, scoop out all but 1 to 2 layers.
The less onion you leave, the better.
If using large onions, remove the inner layers, chop them, and save for other dishes.
When the potatoes are cooked, mash them using a fork in a mixing bowl and then spread them as thin as you can to help them cool.
Once cooled, mix in the egg, thyme, pepper, and salt.
Fill the onions with the potato mash using a teaspoon, pushing the filling all the way down.
With the inner pot still out of the housing, put the IP trivet in and pour 2 cups water.
Put the stuffed onions in the trivet.
Add enough stock to cover the onion half their height.
Sprinkle the exposed filling with the cheese and carefully drizzle with olive oil.
Lock the lid and close the pressure valve.
Set to HIGH PRESSURE for 10 to 15 minutes.
QPR when the timer beeps; unlock the lid and open. Transfer the onions or a serving dish using tongs. 

Serves: 12 Calories: 62 3.4g Prep Time: 10 mins Carbs: 7.5g Fats: 25.87gCook Time: 30 mins Protein: