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Pressure-Cooker Lemon Red Potatoes


  • 1-1/2 pounds medium red potatoes
  • 1/4 cup butter, melted
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon minced chives
  • Salt and pepper to taste


  • 1. Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Drain any cooking liquid; return potatoes to pressure cooker.
  • 2. In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts

1 serving: 150 calories, 8g fat (5g saturated fat), 20mg cholesterol, 85mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 2g protein.


Average Rating: 3.5
  • Kathleen
    Jan 15, 2020
    This is a good basic recipe to add whatever herbs and/or spices you like. This time I used ancho chili powder and smoked paprika. Taco seasoning, with or without more heat, is another good option, as is powdered Chinese 5-spice mix. For lemon and parsley potatoes, I like to add a generous quantity of white pepper. Tip: use more lemon juice than the basic recipe calls for.
  • Cindy
    Apr 14, 2019
    This recipe looked better than it was. The taste was kind of bla and mild. I like a big flavor of lemon when i cook with lemons. Cooing the potatoes in the pressure cooker worked out well.
  • cbrewer13
    Mar 26, 2019
    How can I adapt this to a regular pressure cooker. Some of us don't have a One Pot.
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