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Parmesan Red Potatoes

By: Coleen Morrissey

"'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."

Rate/Review | Read Reviews (12)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 medium unpeeled red potatoes, quartered
1/3 cup grated Parmesan cheese
3 teaspoons garlic powder
1 (14.5 ounce) can chicken broth
2 tablespoons minced fresh parsley

Directions

Place potatoes in a 6-qt. pressure cooker. Sprinkle with Parmesan 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.)
Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley.

Footnotes

This recipe was tested at 13 pounds of pressure (psi).
Nutritional Analysis: One serving equals 137 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 566 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.