Tag Archives: Sides

Pressure Cooker Cheesy Potatoes Au Gratin (pressurecookingtoday)

Potatoes

2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.

Topping

3 T butter, melted
1 c panko bread crumbs

In a small bowl, mix the panko with melted butter. Set topping aside

 

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Potato Salad in a Pressure Cooker (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs
3/4 c real mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt and pepper to taste
garnish with more fresh Dill and Paprika

Place steamer basket inside the pressure cooker and add water, potatoes and then eggs. Set pressure cooker for 4 min on high pressure. (If you own an Instant Pot just press the manual button and then set time to 4 min.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an 1 – 2 hours before serving. Serves about 8.

 

Loaded Mashed Potatoes (powerpressurecooker)

4 lbs red potatoes, quartered
1 1/2 c chicken stock
1 t salt
1/2 t pepper
1 c heavy cream
8 oz cheddar cheese shredded
6 slice  bacon, cooked and diced
2 oz  butter
1 T parsley chopped
2 T scallions

 

Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Add the potatoes, stock, salt and pepper to the Inner Pot. Secure lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove lid. Mash potatoes add the cream and butter. Then fold in the rest of the ingredients. Serves 4.

Thanksgiving Stuffing (powerpressurecooker)

2 baguette, cut into cubes
8 oz ground sausage
3 stalks celery, diced
1/2 medium onion, diced
8 oz mushroom, quartered
1 large carrot, diced
1/2 c chicken stock
4 oz butter
1 1/2 t poultry seasoning
1 t thyme, chopped
1 T parsley, chopped
1/2 t salt
1/2 t freshly ground black pepper

Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min.  Melt butter. Add ground sausage and saute until brown. Add vegetables and saute for 4 min. Add seasonings. Add stock and fold in cubed baguette. Secure lid on the cooker. Lock the lid and switch the Pressure Release Valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove lid until steam is released completely. Serves  4.

The BEST Instant Pot Refried Beans with Onion, Garlic and Chiles (kalynskitchen)

2 c dried pinto beans
1 T & 2 T olive oil (can sub lard, bacon grease or any other fat you prefer)
1 c chopped onion
2 T minced garlic (garlic from a jar is fine for this)
1 4 oz can diced green chiles
1 t salt
grated cheese, for serving (like Four Cheese Mexican blend)
thinly sliced green onions, for serving

Put beans in pressure cooker with enough water to cover by about 2″. (No need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5 – 10 min cooking time.) Add 1 T olive oil to cooker, then lock lid, choose MANUAL SETTING and HIGH PRESSURE, and set time for 30 min. (Remember to add a few min if your beans are old.) After 30 min, use QUICK RELEASE to release the pressure. While beans cook, chop the onion and prepare minced garlic and green chiles, and measure the salt. Add those ingredients to the pressure cooker with the cooked beans. Lock lid again and set to MANUAL, HIGH PRESSURE and 10 min. Let pressure release naturally when the time is up. When pressure has released, remove lid and without draining, use an immersion blender or food processor to puree the beans, being careful not to over-blend. At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried. Heat 2 T oil of your choice in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency, about 10 min. Serve hot, topped with grated cheese and thinly sliced green onions if desired.

Instant Pot Herb Roasted Potatoes (onionringsandthings)

2 lbs baby yukon golds and red potatoes, about 1 – 1 1/2″ in size
1/2 t dried rosemary
1/2  dried thyme
1/2 t dried marjoram
1/2 t dried oregano
1/2 t garlic powder
1 t kosher salt
1/4 t  pepper
3 T olive oil
1/2 c water or stock

Wash the potatoes and pat dry. In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt and pepper. Press the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open. Add potatoes in batches and arrange in a single layer. Toss in herb seasonings. Cook, rolling the potatoes on all sides, for about 5 – 6 min or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot. Add water. Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the floating valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 min. Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position. Open lid and transfer potatoes to serving platter. Serve hot.

Instant Pot Potato Salad (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs

Place steamer basket inside Instant Pot and add water, potatoes and then eggs. Press the manual button and then set time to 4 min. Do a quick release and remove potatoes and eggs and let cool.

Dressing

3/4 c mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt & pepper to taste
garnish with more fresh dill and paprika

Combine mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for 1 – 2 hours before serving. Serves about 8.

 

Instant Pot Brown Rice (eatingonadime)

2 c brown rice (not instant, regular brown rice)
2 1/2 c water or broth
1 T garlic salt (or any other seasonings you want)

Place brown rice in the Instant Pot. Pour in water or broth. Add in seasonings. Add lid to Instant Pot and make sure the valve is set to sealing. Press the manual button and move the time to 22 min. Allow it to cook. You can do the natural release or the quick release. Remove lid. Fluff with a fork and enjoy!

Mashed Potatoes in the Instant Pot (eatingonadime)

2 – 3 lbs  potatoes
1 c water
1/2 stick butter
1 c milk
salt and pepper to taste

Peel and cut potatoes into chunks. Place in the Instant pot. Add water. Place lid on top and make sure your nob is set to sealing. Click the manual button and turn it to 6 min. Walk away and wait until it beeps. Do the quick release to relieve the pressure. Add butter, milk, salt and pepper. Mix well with an electric hand mixer right in the instant pot or mash with a hand masher. Serve and enjoy!

Instant Pot Simple Sweet Acorn Squash

1 Acorn squash cut half and cleaned
seasoning
1 T butter
1 T brown sugar, maple syrup, agave or honey
1/8 – 1/4 t ground cinnamon
pinch Kosher salt, to taste
pinch freshly ground black pepper, to taste

Cut and clean Acorn squash. Divide all seasonings among both halves. Add 1 c water to Instant Pot and place rack. Carefully place acorn squash on top of rack. Lock on lid and close pressure valve. Cook at high pressure for 4 min. When beep sounds, allow a 10 min natural pressure release. Dust with nutmeg, if desired. Note: For a softer texture, cook for 5 – 7 min.

Sweet Potatoes in the Instant Pot (apinchofhealthy)

4 8 – 10 oz sweet potatoes, raw
1 1/2 c water

Rinse and scrub the sweet potatoes. Add the water to the Instant Pot. Place the steaming trivet inside and lay potatoes on top. Place the lid on and seal the pot. Use manual mode to set on pressure cook for 18 min. Allow the device to depressurize “naturally.” This takes about 15 min. (Pressure valve will lower.) Carefully remove the lid and serve immediately. Leftovers can be refrigerated for about a week. Note: Cooking times may vary if your potatoes are significantly bigger or smaller.

Ham and Cheddar Instant Pot Au Gratin Potatoes (adventuresofanurse)

5 Potatoes sliced thin
1 green onion
1 c chopped ham
2 c heavy cream
8 oz Monterey Jack
8 oz Cheddar cheese
1 T butter
1 c water
salt and Pepper to taste

In a small saucepan, melt butter and add chopped green onion. Saute for a few min until onion is tender. Pour in heavy cream and let simmer until thick and bubbly about 3 min. Add in cheeses and stir until melted set aside. Layer your Springform pan with sliced potatoes, Top with 1/3 chopped ham. Pour 1/3 cheddar sauce over the top. Repeat layer 3 times. Pour 1 c water in the bottom of the Instant Pot with a trivet. Place your pan on the trivet. Cook on manual high pressure for 35 min. Do a quick release. To brown the top place in your broiler for 2 – 3 min and serve.

Thanksgiving Slaw (thekitchn)

Dressing

1/3 c vegetable oil
1/4 c apple cider vinegar
2 T maple syrup
4 t Dijon mustard
1/2 t kosher salt
1/2 medium red onion, finely chopped

Whisk vinegar, oil, maple syrup, Dijon and salt together in a large bowl. Add red onion and stir to combine. Let sit at least 10 min for the flavors to meld.

Salad

1 small head green cabbage (about 2 1/2 lbs or about 10 c shredded cabbage)
3/4 c sliced almonds, toasted
3/4 c dried cranberries
3/4 c fresh Italian parsley leaves, coarsely chopped
Kosher salt
freshly ground black pepper

Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add shredded cabbage, almonds, cranberries and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed. Make Ahead: This slaw can sit out at room temp for up to 2 hours without wilting, making it a great make-ahead or buffet dish. Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day. Serves 8.

Roasted Salt and Vinegar Potatoes (spicysouthernkitchen)

6 T olive oil
2 lbs small red potatoes, unpeeled
1 1/4 c salt, do not use iodized salt (it will give potatoes a chemical taste)
3 T malt vinegar
black pepper

Place oven rack in upper-middle position. Heat oven to 500 F. Set wire rack in a rimmed baking sheet. Bring 2 qts water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 – 30 min. Drain potatoes and place them on the wire rack to air dry for 10 min. Coat a baking sheet with olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2″ thickness. Brush potatoes with 1 1/2 T malt vinegar and season with pepper. Roast until potatoes are browned, about 25 – 30 min. Brush with remaining vinegar and serve. Yield: 4 servings.

Garlic Parmesan Cheesy Scalloped Potatoes (thechunkychef)

1 1/4 lbs red potatoes,washed, but not peeled
1 1/4 lbs Yukon gold potatoes, washed, but not peeled
1 onion, sliced thinly
3 T butter
3 T flour
2 cloves garlic, minced
1 t dry mustard
1/4 t dried thyme
1/4 t paprika
salt and pepper to taste
2 c whole milk
1 c cheddar cheese, shredded
1/2 c Gruyere cheese, shredded
1/4 c Parmesan cheese, grated
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 c cheddar cheese, shredded
additional 1/4 c Gruyere cheese, shredded
additional 2 TbspParmesan cheese, grated

Preheat oven to 400 F.  Butter a 2 qt casserole dish and set aside. Slice potatoes in 1/8″ thin slices (can use mandoline slicer) and set aside. Add butter to medium saucepan and heat over MED heat.  When butter is melted, add garlic and saute for 1 min until fragrant.  Add flour, whisk and cook 1 min. Slowly add milk, whisking continuously until no lumps remain.  Whisk over MED heat until mix is thick and coats the back of a spoon. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper and stir until smooth. Layer half the potatoes and onion slices in prepared casserole dish, pour approx half the cheese sauce over potatoes and let sit for a min.  Repeat with remaining potatoes, onions and cheese sauce. Sprinkle top of potatoes with Gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 min. Remove foil and bake uncovered an additional 25 – 30 min.  Potatoes should be tender and cheese melted.  Broil on HIGH for a min or two for extra browning and crispiness. Sprinkle top with chives and parsley and serve.

Vegan Potato Cakes stuffed with Mushrooms (imagiliscious)

2 lbs potatoes
2 bay leaves
2 T oil or more as needed for pan frying, divided
1/2 lb mushrooms, coarsely chopped
1 c onion, diced
1 T dill, chopped (opt)
1/2 c flour
salt and pepper to taste

Wash, peel and dice potatoes. Boil potatoes with bay leaf until fully cooked. While potatoes are cooking, heat 1 T oil in a large pan. Add onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15 – 20 min. Cook for another 5 min until mix starts to brown. Season to taste with salt and pepper. Add dill to the pan with mushrooms if using, mix and take off the heat. Once potatoes are cooked, drain well and mash with fork or masher, do not use food processor as it’ll turn the potatoes watery. Season to taste. Cool potatoes. Add flour and mix well. Take about 2 T potato dough and flatten into a disk, place one spoonful of mushroom mix and cover with more potato dough. Cover with another flattened disk. Once all the potato cakes are assembled, heat the remaining T oil in a large pan. Place potato cakes in the pan and fry about 5 min until they turn golden, flip and fry another 5 min  until golden. Use more oil if needed. Serve with leftover mushroom mix if any left, some lemon juice, mustard or horseradish. Note: You can omit flour or add less than the recipe calls for. Flour makes the potatoes easier to handle, but it certainly isn’t necessary. Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers. Use a really good non-stick pan so the cakes don’t stick too much, but if you are worried, add more oil to make sure that they don’t stick. Quite often food will stick to the pan until it’s actually done and only once it’s properly cooked, it’ll get released. In any case, please add oil as needed when frying the cakes. Also, they can be baked instead of fried.

Best Cajun Potato Salad with Shrimp (recipesforourdailybread)

5 lbs new potatoes, washed and cut into equal bite-size pieces
2 lbs shrimp
1/4 c crab boil seasoning
1 – 1/2 c mayo
1/2 lb bacon, cooked hard and crumbled
2 T creole mustard
1 T Worcestershire
1/2 c celery, chopped fine
6 boiled eggs, sliced
2 t Tony Chachere’s Creole seasoning
1/2 t black pepper
1/2 t granulated garlic
1/4 c sweet relish

Boil potatoes until tender in Crab/Shrimp Boil seasoning in a large pot. Drain water from potatoes into another pot. Leave the potatoes in the pot. Bring the water to a boil and add the shrimp. Cook the shrimp until pink. DO NOT over cook. Do not wash the potatoes off. The mayo cuts the spice. Remove shrimp from the water. Peel and cut up if needed. Combine potatoes, shrimp, chopped celery, sliced eggs and crumbled bacon. In a separate bowl, combine mayo, creole mustard, Worcestershire, Tony Chachere’s Creole Seasoning, pepper and garlic powder and mix well. Mix the dressing well with the potato, shrimp, celery, eggs and bacon. Refrigerate.

Copycat Outback Bloomin’ Onion Petals (domesticsuperhero)

Wet Batter

1 medium egg
1/2 c milk

Mix all ingredients in a medium bowl.

Dry Batter

1 c flour
1 1/2 t paprika
1 t salt
1 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
1 1/2 t oregano
1 1/2 t cumin
3 – 4 small onions
4 – 6 c  vegetable oil , or other frying oil

Mix all ingredients in a small shallow bowl. Slice the ends off your onions, then cut them in half. Slice the onions into 1″ petals and set aside. In a large frying pot, add oil and heat over medium heat for about 5 min or until hot and lightly rippling. To coat your onions, dip into the wet batter, then the dry batter, then back into the wet and dry again. Set aside and repeat for all petals. Drop them into the hot oil and let them fry for 3 – 4 min, then carefully turn them over if needed. Remove from oil and place onto a paper towel lined plate. Repeat for all the onions. Serve immediately with Copycat Outback Bloom Sauce.

 

Sweetcorn Quinoa Fritters (healthylittlefoodies)

1/2 c quinoa (can use tri colour)
1 c low sodium chicken stock
3 c frozen sweetcorn
4 spring onions finely chopped
2 eggs
1/2 c buckwheat flour  (can sub white)
1 t baking powder
oil for frying

Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 min with the lid still on. In a large mixing bowl add sweetcorn and quinoa, and stir to combine. (This will defrost the sweetcorn and cool down the quinoa.) Add spring onion and eggs and stir again. Add flour and baking powder and stir until combined. Heat a little oil in a frying pan and add in a heaped T of the batter. Press down gently with a spatula and repeat until the frying pan is full. Fry the fritters on a medium heat for approx 3/4 min on each side, or until they are golden brown and cooked through.

The Ultimate Cracked Out Potatoes (plainchicken)

2 cans Cream of Chicken soup
1 16 oz) container sour cream
1 (1 oz pkg dry Original Ranch dressing mix
1 3 oz pkg real bacon bits
2 c shredded cheddar cheese
1 32 oz pkg shredded hash brown potatoes

Preheat oven to 400º F. Lightly spray a 9 x 13″ pan with cooking spray. Set aside. In a large bowl, stir together cream of chicken soup, sour cream, Ranch mix, bacon and cheese. Stir in hash browns and coat thoroughly. Spoon into prepared pan. Bake uncovered for 40 – 50 min until heated through.