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I am really enjoying my pressure cooker. I hope some of you still on the fence will finally take the leap and try the pressure cooker out. It will save you time, money and energy. Not to mention the delicious dinners you will be able to create in literally minutes.
We love red potatoes at our house and I served these alongside grilled rib-eye steaks the other night. I think I'm just surprised at the texture after a short cooking time...they are just perfect.
One pound of red potatoes scrubbed and quartered were enough for the four of us for dinner.
Sauteing the potatoes in butter will give them a brown, appetizing color.
I know I've talked here about Litehouse Freeze Dried Herbs and how much I love them. This is their Italian seasoning. Look at the size of the herbs, so much better than the ground versions Find them if you can.
The potatoes have finished cooking and are looking delicious.
Sprinkled with cheese they are packed with flavor and make the perfect side dish for almost any meal. It is really surprising how much flavor is infused during the cooking process.
Cheesy-Italian Pressure Cooker Potatoes
Ingredients
- 1 pound small-medium red potatoes, quartered
- 2 Tablespoons butter
- 1 cup chicken broth
- 2 teaspoons Italian seasoning (if yours is finely ground then 1 teaspoon)
- kosher salt
- 1/2 cup shredded Parmigiano-Reggiano
Directions
- Melt butter in pressure cooker over medium heat. Saute potatoes until slightly browned.
- Add broth to the pressure cooker. Sprinkle with Italian seasoning.
- Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Once a steady stream of steam is established, turn heat down to med-high to keep the stream going; cook for five minutes. Adjust the heat if needed.
- Remove from heat and immediately release pressure until it is completely reduced. Place potatoes on a serving tray and sprinkle with kosher salt and cheese. Serve immediately.
Try and enjoy! The sprinkling of cheese is the perfect finish.
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I love my pressure cooker, but red potatoes are a food tha
t can probably be prepared faster in a microwave, and with less clean up. Micrwaves do terrible things to baking potatoes, but cooks small red potatoes perfectly. And mediumish red potatoes as well, if they are cut up as you did for this dish.
Susan what you would be missing with the microwave is the browning and the infusion of flavor that happens in the pressure cooker as the liquid cover the potatoes. That is what made these special.
Frankly, I gave up on my pressure cooker. It made awesome beans, but they were often burned, because you cannot stir things in a pressure cooker while they are cooking. The little rubber pressure valve in the top frequently fell out & it was difficult to find a replacement, except online. Sometimes the cool down time required more time overall than had I cooked the meal on the stove top or in the oven. I try not to use the microwave too much as it re-arranges the molecules in the food, rendering it to be something different than it was when it went in there & kills many nutrients.
Carol
Hi Carol, sorry to hear about your bad luck. I have never heard of anything burning in the pressure cooker. It’s possible your stove heat was turned up too high. And the cool down thing. Sometimes I wait 10 minutes and then I just release the release pressure. I’ve never waited for anything to cool completely itself. I don’t have that kind of time. I haven’t had any issue with the pressure valve.
Just wondering if you could help me with this recipe using an electric slow cooker.
Hope you can help, the recipe looks fantastic.
Thanks
LDej
I’m sorry I’ve never used one.
I’m sorry but I thought you said an electric pressure cooker not a slow cooker. As far as a slow cooker, I’m just not sure how you would duplicate with cooking times, you’d have to experiment yourself.
Alright, alright … you’ve got me convinced to try my pressure cooker again … but only because you posted about potatoes, I can’t resist them. Ever!
I’ve ad a pressure cooker for years that I’ve never even used. Time to get it out of the box!
I parboiled the potatoes. Then melted butter in a skillet and browned potatoes, added broth and boiled off. Added cheese, herbs and salt at end. Don’t have a pressure cooker but recipe was a “must do” THANKS
I wish you’d get on an airplane and fly into Denver and make me use my pressure cooker! These potatoes seem harmless enough, I should give them a try this week. Such an easy and perfect meal, potatoes and steak.
And by the way, I’ve been meaning to tell you, I get so many comments on my Noble Pig wine cork key chain. Sure gets lots of attention.
I tried this recipe, it was great! I love my pressure cooker,also I love your website. keep up the good work
OMG these potatoes are AAAAAAMAZING. I overcooked them the first time but got it all figure out! Happy to grave another reason to use the pressure cooker, I usually only do artichokes!