Best Red Potatoes Pressure Cooker Recipes
PRESSURE-COOKER LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high, 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
RED POTATOES - PRESSURE COOKER
These potatoes come out perfect and are so fast! They can be seasoned and served as a side dish, or chilled to use in potato salad.
Provided by Shelley Lee
Categories Potato
Time 13m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Cut potatoes into 1 inch cubes.
- Place water and olive oil in 6 qt pressure cooker.
- Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill.
- Cover and bring to pressure over high heat, reducing heat after control starts to jiggle.
- Cook 3 minutes, remove from heat and use quick release method to depressurize cooker.
- Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot
- OR omit seasonings and chill potatoes for potato salad.
RED POTATOES - PRESSURE COOKER
Steps:
- 1) Cut potatoes into 1 inch cubes. 2) Place water and olive oil in 6 qt pressure cooker. 3) Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill. 4) Cover and bring to pressure over high heat, reducing heat after control starts to jiggle. 5) Cook 3 minutes, remove from heat and use quick release method to depressurize cooker. 6) Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot 7) OR omit seasonings and chill potatoes for potato salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love