Description
Pressure Cooker Baby Potatoes with Butter and Parsley. A quick baby potato side from the Instant Pot or pressure cooker.
Ingredients
Scale
- 1 cup water
- 1½ pounds baby potatoes (aka new potatoes)
- 1 tablespoon butter
- 1/2 teaspoon fine sea salt
- 2 tablespoons minced parsley (optional)
Instructions
- 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.
Notes
- 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.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Vegetable steaming basket (I like collapsible stainless steel baskets)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: American