Easy Pressure Cooker Potatoes Recipes
PRESSURE COOKER MASHED POTATOES
Steps:
- Pressure Cook Potatoes: Fill the pressure cooker with 1 cup (250ml) of cold water. Place the steamer basket in the pot, then add quartered potatoes in the steamer basket. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook in High Pressure for 8 minutes + Quick Release.
- Make Butter Garlic Mixture: While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
- Mash Potatoes & Serve: Open the lid carefully. Mash the pressure cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.Serve warm and enjoy~
Nutrition Facts : Calories 306 kcal, Carbohydrate 53 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 70 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
- Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
PRESSURE COOKER BEEF STEW
Steps:
- Gather the ingredients.
- Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
- Heat the oil in the pressure cooker over medium heat or by using the brown function.
- Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.
- Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
- Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
- Add the remaining vegetables, seasoned salt , and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
- Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.
- Enjoy!
Nutrition Facts : Calories 447 kcal, Carbohydrate 58 g, Cholesterol 72 mg, Fiber 8 g, Protein 32 g, SaturatedFat 4 g, Sodium 809 mg, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 5 g
50 BEST INSTANT POT RECIPES
Before jumping into our Best Instant Pot Recipes, the first recipe to try is cooking water! This recommended step helps you learn how to use Instant Pot, and build your confidence in cooking with an Instant Pot!
Provided by Amy + Jacky
Categories Super Easy
Time 15m
Number Of Ingredients 1
Steps:
- Add Water: Put inner pot in Instant Pot, then pour 2 cups (500ml) of cold water in the inner pot.
- Close Lid: Make sure the silicone sealing ring is properly seated in the rack, and nothing is blocking the Venting Knob & Floating Valve. Close the lid by lining the two arrows, then turn clockwise.
- Seal Instant Pot: Turn Venting Knob from Venting Position to Sealing Position.
- Set Pressure Cooking Time: Press the Manual or Pressure Cook button. Press the "-" button until the indicator says "2". The default setting should be at "High Pressure".*Note: This means we're pressure cooking at High Pressure for 2 minutes.*Pro Tip: It's normal for some steam to come out of the floating valve during the preheating cycle. Once there's enough steam in Instant Pot, the floating valve will pop up. It takes roughly 13 minutes to reach High Pressure.
- Release Pressure: After pressure cooking for 2 minutes, your Instant Pot will automatically switch to "Keep Warm" mode. Press "Cancel" to turn it off. Carefully release the pressure by turning the Venting Knob from Sealing Position to Venting Position.
- Open Lid: Turn the lid counter-clockwise, then carefully lift it open. You did it!
Nutrition Facts : Sodium 6 mg, ServingSize 1 serving
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- Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
- Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
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