Pressure Cooker Potatoes Paprika

By JimMac

Ingredients

• 1 tablespoon sweet butter or oil
• 1 large clove garlic, minced
• 1/4 pound mushrooms, sliced
• 2 pounds (4 to 5 large) russet or Maine potatoes, scrubbed, halved, and cut into
• 1/4 " slices
• 1/2 pound (6 to 7) small white onions, peeled and halved
• 1 cup chicken or vegetable stock or bouillon
• 1/2 teaspoon dried rosemary leaves
• 1 bay leaf
• 1 tablespoon tomato paste
• 2 to 3 teaspoons paprika, preferably Spanish or Hungarian
• 3/4 teaspoon salt, or to taste (less if using canned stock or bouillon)
• Freshly ground black pepper to taste
• 1 cup sour cream or plain yogurt

Preparation

Step 1

Heat the butter in the cooker. Sauté the garlic and mushrooms for 1 minute,
stirring frequently.
Stir in the potatoes and onions. Combine the stock, rosemary, bay leaf, tomato
paste, paprika,
salt, and pepper. Pour into the cooker and stir.
Lock the lid in place and over high heat bring to high pressure. Adjust the heat
to maintain high
pressure and cook for 3 minutes. Reduce pressure with a quick-release method.
Remove the lid,
tilting it away from you to allow any excess steam to escape.
Remove the bay leaf and stir in the sour cream. Adjust seasonings before
serving.

Note: For cookers requiring more than 1 cup of liquid to come up to pressure,
use a basket to
place ingredients in and add the minimum amount of water.