Creamed Yams Pressure Cooker Recipe

Creamed Yams Pressure Cooker Recipe

Ingredients

SERVES 5 to 6 – Cooker: 5- to 8-quart – Time: 15 minutes at HIGH pressure

• 1 cup water for the 5- to 7-quart pot OR 2 cups water for the 8-quart pot
• 5 medium Jewel yams (about 2½ pounds)
• 6 tablespoons (¾ stick) butter, cut into pieces, at room temperature
• freshly grated nutmeg
• salt

Method

1. Place a trivet in the pressure cooker and add the water
2. Pierce the yams in several places with a knife and cut off the ends
3. Pile them in a steamer basket and place in the pot
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 15 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
12. Remove from the pot with tongs to a bowl
13. When cool enough to handle, slip the yams out of their skins
14. Add the butter and grate nutmeg to taste (do this a little at a time, tasting as you go) over the top
15. Beat with a handheld electric mixer on low speed (do not use a food processor) just until fluffy
16. Taste for salt
17. Serve immediately

Full List of Vegetables Recipes
Full List of Yam Recipes