Ingredients Jump to Instructions ↓

  1. 4 unpeeled medium red potatoes, quartered

  2. 1/3 cup grated Parmesan cheese

  3. 3 teaspoons garlic powder

  4. 1 can (14-1/2 ounces) chicken broth

  5. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Place potatoes in a 6-qt. pressure cooker. Sprinkle with cheese and garlic powder; add broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 6 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley. Yield: 4 servings. Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).


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