Pressure Cooker Roasted Potatoes Recipe 435

Steps:

• Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
• Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
• Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Steps:

• In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5-7 minutes cooking time at HIGH pressure. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Then, sprinkle everything with salt and pepper to taste and serve!

Steps:

• Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes.
• Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl.
• Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro.

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.

Steps:

• In a 2.5-quart or larger pressure cooker, heat oil over medium heat.
• Add onion and cook until softened.
• Add potatoes and brown, turning to brown all sides evenly.
• Add herbs and stir to coat the potatoes.
• Add water and bring to a boil.
• Close lid immediately and bring pressure to second red ring (High pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 minutes.
• Remove from heat and use Natural Release Method.