Mexican Potatoes in Your Pressure Cooker
This recipe is perfect for when you want big flavors without a big wait. The pressure cooker takes simple ingredients and transforms them into a dish you'll savor.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ½ pounds petite red potatoes washed and quartered
- 2 tablespoons olive oil to keep the potatoes from sticking and add richness
- 1 ½ teaspoons salt brings out the flavor
- ½ teaspoon ancho chili powder for smoky, mild heat
- ½ teaspoon dried oregano adds herbal notes
- ¼ teaspoon coriander adds a citrusy twist
- ¼ teaspoon garlic powder adds classic kick
- ¼ teaspoon freshly ground black pepper pepper enhances flavors
- 1 pinch cayenne pepper for extra kick
- ½ cup freshly grated Parmesan cheese to sprinkle and melt on top
- 4 tablespoons finely chopped cilantro for garnish
Instructions
Instructions
- Toss the quartered potatoes with olive oil, salt, and spices until coated.
- Place potatoes in the pressure cooker pot, spread out evenly.
- Add half cup of water or broth to the pot.
- Close the lid tight, set valve to seal.
- Cook at high pressure for 6 to 8 minutes, then quick release.
- Sprinkle hot potatoes with Parmesan, slow release to melt cheese, then garnish with cilantro.
Notes
Serve hot, enjoy the layers of flavors with each bite. Perfect for gatherings or a quick weeknight dinner.