• 1/2 cup chicken broth
  • 1 pound small red potatoes (about 12)
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  • 3 tablespoons butter
  • 1 tablespoon fresh flat leaf parsley or 1 teaspoon dried parsley
  • Salt and freshly ground pepper

Add broth and cooking rack to cooking pot in Presto® Electric Pressure Cooker Plus. Place potatoes on rack. Close cover. Place quick pressure release valve on vent pipe. Select VEGETABLES–HIGH and adjust time to 14 minutes. When time is up, use quick pressure release method.

Remove potatoes; reserve. Remove rack and discard broth. Add butter and parsley to cooking pot and allow butter to melt. Return potatoes to cooking pot and coat with butter mixture. Season to taste with salt and pepper.

Click here for more information on the Presto® Electric Pressure Cookers.

Herbed Red Potatoes