Mom & Dad were sweet enough to give me a pressure cooker/crock pot for Christmas this year. I've been debating over buying one and they beat me to the punch. It's been interesting and frustrating all at the same time to try new things. I just wish I knew things would turn out and exactly how much time to put things in, because releasing pressure to find it not done, is just plain depressing. 'Cuz then you have to go through the whole process again. Anyway, Logan wanted to have cheesy potatoes and we decided to try it in the pressure cooker last night. We found this recipe from sweetphi.com and then changed it to hopefully have a success. Logan & Bryce really liked it. I got a taste of it after stake choir practice and liked it, too. I didn't get reviews from the rest of the crew. Here is what we did:
4 russett potatoes, peeled and cubed (3 were good sized and 1 was quite large. I told Logan to imagine a big bag of hashbrowns in his head and that's how many potatoes we'd do.)
1 cup sour cream (we just used what we had in the fridge which probably wasn't a full cup)
1 can cream of chicken soup
1 teaspoon garlic salt
2 cups shredded colby jack cheese
1 cup milk
Logan washed and peeled the potatoes. I cubed them into big chunks because Logan wanted them bigger than the cubed hashbrown size. Logan put the potatoes in a large mixing bowl and dumped on the sour cream, cream of chicken soup, and garlic salt and stirred well. Then he added the colby jack cheese and mixed well. We were worried we didn't have enough liquid for pressure cooking so he stirred in 1 cup milk. We then sprayed the inner pressure cooker pot and dumped the potato mixture in, leveling it a bit. We used the manual pressure setting and set it at high for 15 minutes. We let it sit for 10 minutes before releasing the pressure valve.
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