Baked Potatoes
Ingredients Russet potatoes 1 cup of water Instructions Poke holes in the potatoes. 20 minutes on high with a quick release. Notes It came out tender, but had split.
Mashed Potatoes
Ingredients Russet potatoes 1 cup of water Half a stick of butter (4 tbsp) Garlic powder 1⁄2 cup of sour cream 1⁄2 cup of warm milk (I use 2%, because that’s what I have) Instructions Cut the potatoes into pieces. I normally cut lengthwise and then into quarter inch pieces down the width of the potato. I also am too lazy to peel them, so I leave the skin on.
Pressure Cooking Beef Stroganoff
Ingredients 2.5 lb beef tip roast 3 c. beef broth 3-4 Russet potatoes Seasoning rub Instructions Rub the roast with the seasoning. I used The Dead Cow’s Rub Some Burger mix. Set the instant pot to sauté with some oil in it. Sear roast on all sides. Add the beef broth. Cut the Russet potatoes in half and add them. Put on the lid and set to high pressure for 70 minutes.
Pressure Cooking Potato Corn Chowder
Ingredients 3 russet potatoes 2 c. frozen sweet corn kernels 1⁄2 c. diced onion 3 c. vegetable broth 3 c. half and half 1 c. chedder cheese 2 Tbsps corn starch 3 Tbsps butter Optional: 1⁄4 tsp salt Instructions Set the instant pot to sauté and melt the butter. Sauté the onions until they are soft. Add the broth. Add the potatoes. Add the corn. Then the salt if desired.