3 Pressure Cooked Roasted Baby Red Potatoes in 10 Minutes!

I first fell in love with baby red potatoes in junior high.  They were swimming in butter and topped with fresh chopped parsley.  I don't know about school lunches now, but back then, we ate really well!

If you have never tried potatoes cooked in a pressure cooker, you need to.  I had boiled mashed potatoes and noticed that they tasted "different."  Not bad, but different.  I believe that you have a fresher, cleaner taste of potatoes when they are cooked in a pressure cooker.  You also retain much of the vitamins and color when foods are cooked under pressure.

Today, I am using my new electric Cuisinart pressure cooker ~ I'm liking it more and more each time I use it!

The baby reds are washed and cut lengthwise...

Put into the pot with a tablespoon of butter.

 Add a roasted garlic clove (from the freezer!)  I like to use roasted garlic for a sweeter, roasted flavor ~

Turn the cooker on to SAUTE.. stir the melted butter so that it coats all of the potatoes...

add chicken broth...  My camera is telling me that I need glasses!

Lock the lid into place.

Set the timer for FIVE minutes.

Now, the cooker turned on for a minute or two, then quickly shut off and went to the KEEP WARM mode.  I couldn't figure out what had happened.  I opened the cooker and stuck a fork in my potatoes.  They were still firm and uncooked.

I noticed that all of the chicken broth had disappeared.  I did some online research and discovered that this cooker has another safety feature:  if there is not enough liquid to create steam/pressure, it will automatically stop the cooking and go to the keep warm setting.  This will prevent burning!

The potatoes had absorbed all of the chicken broth, so I added 1/4 c. of warm water, closed the lid, and set the pressure/timer again.

This time, it came to pressure, cooked for 5 minutes and beeped.  I used the quick release method of releasing pressure by using tongs to slightly turn the weight...

till the pressure valve dropped and removed the lid....ooooooh this smells SO good!

Top with freshly chopped parsley, rosemary, Parmesan cheese....

and eat immediately!

3 tablespoons unsalted butter 
2 pounds medium red potatoes (about 2 ounces each), halved lengthwise
1 garlic clove
3/4 teaspoon kosher salt
1/2 cup chicken broth
2 tablespoons chopped parsley (about 5 sprigs)
Place 1 tablespoon of butter into the cooking pot of your pressure cooker.
Select Sauté. Once butter begins to melt, stir in the potato halves, garlic, and salt.
Sauté so that the butter coats all potatoes and the garlic becomes aromatic, about 4 to 5 minutes.
Add the chicken broth.
Deglaze the pan by scraping all the browned bits that have cooked on the bottom of the pan.
Lock lid in place. Close pressure valve.
Select High Pressure. Set timer for 5 minutes.
When audible beep sounds use Quick Release Method to release pressure.
When float pin drops, remove lid carefully, tilting away from you to allow steam to disperse.
Strain potatoes and toss with remaining 2 tablespoons of butter and chopped parsley. Serve immediately.

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