Syracuse Salt Potatoes in the Pressure Cooker

Serves 6 in about 30 minutes. The pot starts with tbsp butter.

Ingredients

• ¾ cup salt (regular table salt)
• 7 cups water, divided
• 2½ lbs small new potatoes (or baby potatoes) whole, unpeeled
• 4 tbsp melted butter (for dipping)

Method

1. Stir in the salt to the pressure cooker pot. Then add 2 cups of the water and stir to dissolve the salt.
2. Stir in the potatoes.
3. Tip in the rest of the water.
4. Close the lid and set the steam release knob to Sealing position.
5. Press the Pressure Cooker/Manual button, then the +/- button to select 8 minutes for baby potatoes, 9 minutes for small new potatoes, if they are larger than baby potatoes. High Pressure.
6. When the cook time ends, immediately turn the steam release knob to the Venting position and do a Quick Release of the pressure.
7. When the pin in the lid drops down, open the lid and remove the potatoes to a paper lined plate to drain and dry.
8. Warm the pan and melt the butter and serve with the potatoes for dipping. Alternatively, you can pour the butter over the potatoes.

More instant pot ideas are in the instant pot collection.