Mexican Potatoes Pressure Cooker Recipe
Bold and tender potatoes seasoned with smoky ancho chili, herbs, and melted Parmesan, pressure-cooked to perfection for a flavorful and comforting side dish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ pounds petite red potatoes washed and quartered
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon ancho chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ½ cup freshly grated Parmesan cheese
- 4 tablespoons finely chopped cilantro
Instructions
Instructions
- Toss quartered potatoes with olive oil and spices in a large bowl.
- Pour ½ cup water or broth into the pressure cooker.
- Insert steamer basket and place potatoes on top.
- Lock lid, set valve to sealed, and bring to pressure.
- Reduce heat to low and cook for 7 minutes.
- Turn off heat and allow natural release.
- Carefully open lid; sprinkle Parmesan and cilantro; mix and serve.
Notes
For more melted cheese flavor, stir in additional Parmesan while still hot. You can add extra herbs or spice it up further with jalapeño slices before serving.