4 MINUTES PRESSURE COOKER SEASONED POTATOES⎜BEST POTATOES EVER!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

If you do not own a pressure cooker, you still can make this recipe, just follow the steps but cook the potatoes on medium-low heat for 15-20 minutes, stirring once in a while.

😻And the excellent looking kitty cat by the window is Mr. Jay, the most handsome boy on the block. And he says hi and tells you all to love and sub to his mommy’s video. :)😻

4 MINUTES PRESSURE COOKER SEASONED POTATOES⎜BEST POTATOES EVER!

INGREDIENTS:

potatoes
1 sliced red onion
1/2 sliced white onion
3 cloves of garlic, crushed
1 chopped tomato
1 bay leaf
1 bunch of spring onions
1 bunch of parsley
a pinch of black pepper
1 teaspoon chili flakes
4 tablespoons olive oil (or water or veggie broth if oil-free)
1 tablespoon vegan butter or vegan margarine (or water or veggie broth if oil-free)
1 teaspoon of oregano
1 teaspoon of sweet paprika
1 tablespoon of Brazilian seasoning blend
salt to taste
1 tablespoon of vegan mayo – optional

METHOD:

Turn on the heat to medium-high, add the oil and butter, add the onions, garlic, parsley, spring onions, the Brazilian seasoning blend, and the bay leaf, to your pressure cooker and stir for 2 minutes. If the pressure cooker is electric, set to brown.

add the remainder of the ingredients, stir to combine, close your pressure cooker. If manual, leave it for 4 minutes when pressure is on. If your pressure cooker is electric, set it to manual, high pressure, 4 minutes.

When the 4 minutes is passed, manually remove the pressure from your pot, and serve it with a tablespoon of mayonnaise, this step is optional but it makes the potatoes even better.

BRAZILIAN SEASONING/SPICE BLEND:

INGREDIENTS:

A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 big yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded – optional

METHOD:

Roughly cut the onions and the red bell pepper into chunks,

add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if important

Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors

Complete the jar with olive oil

Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be excellent for up to 3 months

If you want to freeze it, do not add salt

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