Instant Pot Potato Soup

Warm Potato Salad Pressure Cooker

Warm Potato Salad Pressure Cooker

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 7 minutes

• 2 pounds red potatoes, cut into ¾-inch pieces
• 1½ cups water
• 6 tablespoons distilled white vinegar
• salt and pepper
• 4 slices bacon, chopped fine
• 1 small red onion, chopped fine
• 1¼ teaspoons sugar
• 2 teaspoons whole-grain mustard
• 3 tablespoons minced fresh parsley

Method

HIGH PRESSURE FOR 7 minutes: Place potatoes, water, 2 tablespoons vinegar, and ½ teaspoon salt in pressure-cooker pot

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 7 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Reserve ¾ cup potato cooking water, then drain potatoes in colander and toss gently to remove excess water
5. Cook bacon in now-empty pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate
6. Pour off all but 4 tablespoons bacon fat
7. Add onion and sugar to fat left in pot and cook over medium heat until softened and beginning to brown, about 4 minutestir in remaining ¼ cup vinegar and ½ cup reserved cooking water and simmer until dressing measures ? cup, about 3 minuteOff heat, whisk in mustarAdd drained potatoes, bacon, and parsley and toss to coaSeason with salt and pepper to tastBefore serving, fold in remaining cooking water as needed to adjust consistency

VARIATIONS

1. Warm French Potato Salad
2. Omit bacon and sugar
3. Substitute 6 tablespoons white wine vinegar for distilled white vinegar, 2 teaspoons Dijon mustard for whole-grain mustard, and 2 tablespoons minced fresh tarragon for parsley
4. Add ¼ cup extra-virgin olive oil to pot with onion in step 4
5. Warm Lemon-Dill Potato Salad
6. Omit bacon and sugar
7. Substitute 2 tablespoons white wine vinegar for distilled white vinegar, 1 teaspoon Dijon mustard for whole-grain mustard, and 3 tablespoons minced fresh dill for parsley
8. Add ¼ cup extra-virgin olive oil to pot with onion in step 4
9. Add 3 tablespoons lemon juice with reserved cooking water in step 4