Pressure Cooker Potato and Cheese Soup
4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)
4 small onions, chopped
2 teaspoons salt
1 1/2 cups water
4 cups milk
1/4 teaspoon pepper
3 cups cheddar cheese, grated
1 tablespoon parsley, chopped
Put potatoes, onions, salt and water in cooker. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes Remove cooker from heat. Allow to cool naturally, till there is no pressure inside cooker. Open cooker. Mix the mixture smooth in a blender or mash it through a sieve. Return soup to cooker. Add milk and pepper. Place cooker on medium heat and bring to boil, stirring constantly. Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.
Garlic Mashed Potatoes Recipe (for pressure cooker)
The potatoes are not peeled in this version of the old classic. The skins give an attractive color and flavor to the dish, but feel free to peel them if you wish.
3/4 cup water
4 pounds red potatoes, quartered
1/2 to 3/4 cup milk, warmed
2 cloves garlic, peeled and crushed
1/4 cup butter, melted
Salt and freshly ground pepper to taste
Place trivet in bottom of a 4 quart or larger Duromatic pressure cooker. Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes. Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally). Drain potatoes and garlic and let stand a minute to drain excess moisture. Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended. Season with salt and pepper to taste. Serves 6 to 8.