Parsley Baby Potatoes Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 1 cup water
• 2½ pounds small new potatoes or fingerlings, 2 to 3 inches in diameter (2 to 3 ounces each), left unpeeled and pricked a few times with a knife
• ¼ cup (½ stick) butter, cut into pieces
• ¼ cup finely chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Method

1. Place a trivet in a 5- to 7-quart pressure cooker pot and add the water
2. Pile the potatoes in a steamer basket and place in the pot
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 5 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
11. Drain; leave in the pot
12. Add the butter to the pot and roll the potatoes around to evenly coat
13. Add the parsley, season to taste with salt and pepper, and toss to coat
14. Transfer the potatoes to a serving bowl; serve

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