Pressure Cooker Roasted Baby Red Potatoes

By á-75476

Pressure cooking potatoes is the easiest and fastest way to have a tasty dinner on the table when you're crunched for time.

Ingredients

• As many red potatoes that will fill up the pressure cooker 3/4ths of the way
• 1 tablespoon butter
• Roasted garlic
• 2 cups chicken broth

Details

Servings 6
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Wash the potatoes and cut them lengthwise.

Put into the pot with a tablespoon of butter. Add a roasted garlic clove (from the freezer!) I like to use roasted garlic for a sweeter, roasted flavor.

Turn the cooker on to SAUTE.. stir the melted butter so that it coats all of the potatoes and then add chicken broth.

Lock the lid into place and set the timer for FIVE minutes.

(Now, the cooker turned on for a minute or two, then quickly shut off and went to the KEEP WARM mode. I couldn't figure out what had happened. I opened the cooker and stuck a fork in my potatoes. They were still firm and uncooked.

I noticed that all of the chicken broth had disappeared. I did some online research and discovered that this cooker has another safety feature: if there is not enough liquid to create steam/pressure, it will automatically stop the cooking and go to the keep warm setting. This will prevent burning! The potatoes had absorbed all of the chicken broth, so I added 1/4 cup of warm water, closed the lid, and set the pressure/timer again.)

Use the quick release method of releasing pressure by using tongs to slightly turn the weight till the pressure valve dropped and removed the lid.

Top with freshly chopped parsley, rosemary, Parmesan cheese....
and eat immediately!