Parsley Potatoes

INGREDIENTS
8 tablespoons butter, divided
3 cloves garlic, peeled whole
2 teaspoons salt
10–15 fingerling potatoes (assorted colors), or red new potatoes, washed
cool water (enough to cover potatoes)
¼ cup chopped parsley

1. Place your pressure cooker on a level surface, insert the pressure pot, and plug the unit in.
2. Add 4 tablespoons butter, garlic, and salt.
3. When butter is almost melted, add the potatoes. Add just enough water to cover the potatoes.
4. Attach and lock the lid of your pressure cooker; set the pressure control to Air Tight (closed).
5. Set Cook Time to 10 minutes and press the Start button.
6. When cooking time has elapsed, release the pressure manually by opening the pressure control valve to
exhaust.
7. Once the pressure has been released, carefully open the lid.
8. Drain the potatoes. Place cooked potatoes back into the pressure pan along with the remaining 4
tablespoons butter and the chopped parsley. Leave on Keep Warm for up to 15 minutes before gently
tossing and serving.