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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ever since I bought a pressure cooker, my busy family hasn't had to miss out on otherwise time-consuming suppers, relates Coleen Morrissey. In Sweet Valley, Pennsylvania, she prepares tender cheesy potatoes that soak up flavor from chicken broth and seasonings. Ingredients:
4 unpeeled medium red potatoes, quartered |
1/3 cup grated parmesan cheese |
3 teaspoons garlic powder |
1 can (14-1/2 ounces) chicken broth |
2 tablespoons minced fresh parsley |
Directions:
1. Place potatoes in a 6-qt. pressure cooker. Sprinkle with cheese and garlic powder; add broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 6 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley. Yield: 4 servings.
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