Starchy side dishes are the weak part of my weeknight meals. They’re an essential part of the “protein, veg, starch” trio that makes up a meal, but they’re also kind of dull. In my mind, the protein is the star of the show, the vegetables are offbeat supporting actors, and the starch is a straight man for the other two.
Starches are boring, but essential. Meals need that base, something calming and comfortable, for the exciting parts to shine. That’s where potatoes come in. (In my head, meals are zany comedy movies. Explains a lot, doesn’t it?)
These baby potatoes are so simple they’re barely a recipe: pressure steam potatoes until they’re tender, drain, toss with butter and sprinkle with salt and parsley. Done. They also show how versatile an Instant pot (or other pressure cooker) can be. The hands-off cooking of a multi-cooker lets me make these baby potatoes:
- While I’m out back, grilling a steak
- On the kitchen island if the stove is covered in pots for a dinner party
- Next to another pressure cooker that’s making the main dish (like a pot roast)
The last example is why I have many instant pots – what if I need to cook a side dish? I must be ready!1
Video: Pressure Cooker Baby Potatoes with Butter and Parsley (1:55)
Video Title and Link Pasted here [YouTube.com]Print
Pressure Cooker Baby Potatoes with Butter and Parsley. A quick baby potato side from the Instant Pot or pressure cooker.
- 1 cup water
- 1½ pounds baby potatoes (aka new potatoes)
- 1 tablespoon butter
- 1/2 teaspoon fine sea salt
- 2 tablespoons minced parsley (optional)
- Pressure Cook for 8 minutes with a quick pressure release: Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Lock the pressure cooker lid. Cook at high pressure for 8 minutes in an electric pressure cooker or stovetop PC (Use “manual” or “pressure cook” mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
- Melt butter and toss the potatoes to coat: Carefully lift the vegetable basket out of the pot and set it aside. Pour the water out of the pot, return the pot to the pressure cooker base (or stovetop), and melt the butter over sauté mode (medium heat on the stovetop). Pour the potatoes into the pot with the melted butter. Sprinkle the potatoes with the salt and minced parsley, then toss to coat the potatoes with butter. Pour the potatoes into a bowl and serve.
- The baby red potatoes from my local grocery stores are a consistent size, 1½- to 2-inches in diameter. That’s the potato industry standard for “B-Size Potatoes”. If I get significantly smaller potatoes (from my CSA box, for example), I cut the pressure cooking time back to 5 minutes.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
- It has nothing to do with my compulsion to buy every new pressure cooker that comes out – nothing at all. Nope. Nothing. ↩