Pressure Cooker Lemon Red Potatoes
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 cup water
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/4 cup butter melted
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced chives
- 1-1/2 pounds medium red potatoes
- Carbohydrate 0.337117916898342 g
- Cholesterol 20.3354166925779 mg
- Fat 7.70369750976076 g
- Fiber 0.126116665801491 g
- Protein 0.2179550000516 g
- Saturated Fat 4.86447133952119 g
- Serving Size 1 1 servings. (25g)
- Sodium 68.3018038891731 mg
- Sugar 0.21100125109685 g
- Trans Fat 0.546765167346586 g
- Calories 70 calories
Cut a strip of peel around the middle of each potato. Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Drain any cooking liquid; return potatoes to pressure cooker., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.
