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Recipe Category: Potato
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Parsley Baby Potatoes Pressure Cooker Recipe
Ingredients
SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure
- 1 cup water
- 2½ pounds small new potatoes or fingerlings, 2 to 3 inches in diameter (2 to 3 ounces each), left unpeeled and pricked a few times with a knife
- ¼ cup (½ stick) butter, cut into pieces
- ¼ cup finely chopped fresh flatleaf parsley
- sea salt and freshly ground black pepper
Method
- Place a trivet in a 5- to 7-quart pressure cooker pot and add the water
- Pile the potatoes in a steamer basket and place in the pot
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 5 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
- Drain; leave in the pot
- Add the butter to the pot and roll the potatoes around to evenly coat
- Add the parsley, season to taste with salt and pepper, and toss to coat
- Transfer the potatoes to a serving bowl; serve
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