Pressure Cooker Potatoes and Carrots Au Gratin

By JimMac

Ingredients

• 3 Cup potatoes peeled and cut into 1/4-inch
• slices (4 medium)
• 2 Cup carrots thinly sliced
• 1 Cup red sweet pepper cut into 1/4-inch wide
• strips (1 medium) 1/2 tsp. garlic salt
• 1 Cup water
• 1 Tblsp cooking oil
• 1 Cup shredded cheddar cheese (4 ounces)
• 1/2 Cup sliced green onions (4)
• 1/2 Cup dairy sour cream
• 1/2 Each 1/2 Each of an 8-ounce container soft-style cream
• cheese
• 3 Tblsp milk
• paprika

Details

Servings 8

Preparation

Step 1

DIRECTIONS:

In a 4- to 6-quart pressure cooker place the potatoes. Top with the carrots and sweet pepper. Add the garlic salt, water, and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; remove the vegetables. In the pressure cooker stir together the cheddar cheese, green onions, sour cream, cream cheese, and milk. Cook over low heat till heated through and cheddar cheese is melted. Stir in vegetables to coat. Sprinkle with paprika. Makes 10 side-dish servings (about 6 c.)