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- 4 med. Red potatoes, quartered
- ⅓ cup Parmesan cheese, grated
- 1 -14.5 oz. can Chicken broth
- 3 tsp. Garlic powder
- Place potatoes into the cooking vessel and add the cheese, garlic powder, and broth.
- Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at high pressure for 7 to 12 minutes.