Pressure Cooker Roasted Potatoes Recipe 435 Food

EASY PRESSURE COOKER POTATOES

Steps:

• Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
• Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

INSTANT POT ROASTED POTATOES

Steps:

• Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb (680g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release. *Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)
• Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes. Discard water in inner pot & towel dry inner pot. Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button). Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot. Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter. Sprinkle 1 tsp (4g) garlic powder and 1 tsp (4g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken & harden a little. Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired). For reference, we used roughly 4 pinches of coarse kosher salt.
• Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving. Enjoy!~ :)

INSTANT POT MASHED POTATOES

Steps:

• Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
• After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.

PRESSURE-COOKED POTATOES WITH SMOKY AIOLI

Steps:

• Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes.
• Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl.
• Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro.

INSTANT POT® GARLIC ROASTED POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
• Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

PRESSURE ROASTED POTATOES WITH HERBS - 2.5 QT PRESSURE COOKER

Steps:

• In a 2.5-quart or larger pressure cooker, heat oil over medium heat.
• Add onion and cook until softened.
• Add potatoes and brown, turning to brown all sides evenly.
• Add herbs and stir to coat the potatoes.
• Add water and bring to a boil.
• Close lid immediately and bring pressure to second red ring (High pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 minutes.
• Remove from heat and use Natural Release Method.

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

PRESSURE-COOKER LEMON RED POTATOES

Steps:

• Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high, 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.

PRESSURE COOKER ROASTED POTATOES RECIPE - (4.3/5)

Steps:

• In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5-7 minutes cooking time at HIGH pressure. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Then, sprinkle everything with salt and pepper to taste and serve!