Savory Yams with Coconut Milk Pressure Cooker Recipe

Savory Yams With Coconut Milk Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 5 to 6 medium-large Jewel yams (2 to 3 pounds), peeled and cut into 3-inch chunks
• sea salt
• ½ to ¾ cup unsweetened coconut milk, as needed
• 1 tablespoon light olive oil
• ½ clove garlic, minced
• 1 teaspoon crumbled dried Italian herb blend

Method

1. Place the potatoes in a 5- to 7-quart pressure cooker and fill with water to cover
2. It is okay if a few edges of the potatoes are peeking up out of the water
3. Sprinkle with salt to taste
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 7 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape a bit
12. Drain in a colander and transfer to a bowl
13. Use a ricer, potato masher, or handheld electric mixer on low speed to mash the potatoes; do not use a food processor
14. Slowly add ½ cup of the coconut milk, beating on low speed until smooth
15. In a small saute pan, heat the oil over medium heat
16. Add the garlic and herbs; saute until the garlic is soft and fragrant, 1 minute
17. Add to the yams and beat until fluffy, adding more of the coconut milk as needed
18. Taste for salt
19. Serve immediately

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