Ingredients
4 unpeeled medium red potatoes, quartered1/3 cup grated Parmesan cheese3 teaspoons garlic powder1 can (14-1/2 ounces) chicken broth2 tablespoons minced fresh parsley
Preparation
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.)
Remove from the heat; immediately cool according to manufacturer’s directions until pressure is completely reduced. Sprinkle with parsley.
