Recipes

Instant Pot Electric Pressure Cooker Recipes
15
Roast Baby Potatoes Both recipes by Laura Pazzaglia
P
ress [Sauté] to pre-heat the cooker. When the words “Hot” appear on the
display add the vegetable oil. Then add the potatoes, garlic and rosemary.
Roll the potatoes around and brown the outside on all sides (8-10 minutes).
Then, with a sharp knife, pierce in the middle of each potato (do not stir the
potatoes, anymore). Pour in the stock.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] but-
ton to choose 11 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste).
Then, sprinkle everything with salt and pepper and serve! Serves 4-6.
5 Tbsp vegetable oil
1 k (2 lbs) baby or fingerling
potatoes
1 sprig, rosemary
3 garlic cloves (outer skin on)
1 cup stock
salt and pepper to taste
Classic Mashed Potatoes
P
lace the washed potatoes in the Instant Pot,
pour on the water and sprinkle with salt.
Close and lock the lid of the Instant Pot. Press
[Manual] and then use the [+] or [-] button to
choose 20 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Transfer potatoes to mixing bowl, reserving the cooking water remove the skins while
they are still hot.
Add two tbsps of the cooking liquid and two of cream and begin mashing with a potato
masher. Continue adding small quantites of the cooking liquid and cream until the
desired consistency is reached. Add any additional salt and pepper to taste.
Find more electric pressure cooker recipes at
www.HipPressureCooking.com
5-8 medium potatoes
2 cups water
1 tsp salt
100 ml. (4 oz.) cream
salt and pepper to taste