Red Potatoes Pressure Cooker Recipes

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:

• 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:

• 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.