Pressure Cooker Roasted Baby Potatoes2022-04-17
- Yield: 4
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Ready In: 10m
Average Member Rating
(3.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Trans Fat2.5 g
Unsaturated Fat0.5 g
Pressure cooker roasted baby potatoes. Unpeeled baby potatoes cooked in a pressure cooker. An excellent side dish.
What Are Roasted Baby Potatoes and Why Should You Make Them?
Roasted baby potatoes are a delicious and healthy way to enjoy potatoes. They are easy to make in a pressure cooker and can be served as part of a healthy weeknight meal. With the right ingredients, these roasted baby potatoes can be just as flavorful and delicious as any other potato dish.
Plus, they are quick and easy to make in the pressure cooker, making them perfect for busy weeknights when you don’t have time to spend hours in the kitchen. In this article, we will discuss what roasted baby potatoes are, why you should make them, and some easy pressure cooker recipes for creating this tasty dish.
What You Need to Know About Pressure Cooker Roasted Baby Potatoes
Roasting potatoes in a pressure cooker is an easy and convenient way to get delicious, flavorful baby potatoes. Pressure cooker roasted baby potatoes are a great side dish for any meal, and they are much faster than roasting them in the oven.
How to Cook Potatoes in a Pressure Cooker (Easy Method): Pour about 2 cups of cold water into the pot, and add potatoes.
Make sure the potatoes are completely submerged in water. Press the lid into place, close it, and lock it.
Set the valve to seal. Cook for 15 minutes at high pressure (sealing) OR 12 minutes at low pressure (venting). Use the Quick-Release method to release steam after cooking for 10 minutes at high pressure OR 8 minutes at low pressure.
How to Choose the Best Ingredients for Pressure Cooker Roasted Baby Potatoes
Roasted baby potatoes are a delicious and nutritious meal that can be easily prepared in a pressure cooker. But, to get the best results, it is important to choose the right ingredients.
If you are looking for the best potatoes to roast, then there is a lot of information out there about what potatoes work best. However, most of these opinions are based on personal preference and not scientific evidence. So, it’s hard to say which potato is really the best. However, there are some general rules that people follow when they make their choice: The potatoes should be the size of golf balls. They also should be small because they will cook faster than big ones and the heat will keep them from getting too tender.
Potatoes that are free of blemishes are preferable because they will cook evenly, rather than the smaller potatoes which might dry out at one end before cooking through at the other. Potato varieties like Yukon Gold, russet, and fingerling work well for roasting in a pressure cooker.
Pressure Cooker Roasted Baby Potatoes
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- 6 tablespoons olive oil
- 2 pounds (960 g) baby new potatoes, unpeeled and each pierced a few times with tip
- 1/2 cup (125 ml) vegetable broth
- sea salt to taste
- chopped fresh parsley, for garnish
Heat 3 tablespoons olive oil over medium-high heat in a pressure cooker. (for electric pressure cooker use sauté mode) Add baby potatoes in a single layer and brown on all sides.
Using a slotted spoon, transfer cooked potatoes to a shallow bowl. Add more olive oil and potatoes and cook in the same way.
Return all potatoes to the pressure cooker. Pour vegetable broth over.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. (For the electric pressure cooker set the machine to cook at high pressure) When the pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 5 minutes. (8 minutes for the electric machine)
Remove the pot from the heat. Carefully open the pressure cooker. The potatoes should be soft and tender.
Drain baked baby potatoes. Sprinkle with salt and fresh chopped parsley. Transfer to a serving platter. Serve immediately.