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Parmesan Red Potatoes

Total Time

Prep: 10 min. Cook: 20 min. + cooling


4 servings

"Ever since I bought a pressure cooker, my busy family hasn't had to miss out on otherwise time-consuming suppers," relates Coleen Morrissey. In Sweet Valley, Pennsylvania, she prepares tender cheesy potatoes that soak up flavor from chicken broth and seasonings.


  • 4 unpeeled medium red potatoes, quartered
  • 1/3 cup grated Parmesan cheese
  • 3 teaspoons garlic powder
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons minced fresh parsley


  1. Place potatoes in a 6-qt. pressure cooker. Sprinkle with cheese and garlic powder; add broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 6 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley.

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