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By :No Pressure Cookbook by Laurel Randolph |
Course | Side Dish |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Potatoes |
Prep Time | 7 minutes |
Cook Time | 8 minutes |
Servings |
5 servings
|
Ingredients
|
P.S. If you can’t find ghee at your grocery store or want to save some cash by making your own, here’s how you do it: Melt a stick of butter over medium-low heat. Let cook until the butter smells toasty and some of the solids at the bottom have begun to brown but not burn, 7 to 10 minutes. Turn off the heat and tilt the pan to one side. Use a spoon to skim off all of the whey foam at the top. Strain through a piece of cheesecloth and refrigerate until ready to use.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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AGREEPRIVACY ON OUR WEBSITE
Excellent!
Simple and very yummy!
These were very good! And easy to make.
Wonderful and very easy!
This recipe was so easy and very rewarding because it was delicious! Next time I would double the recipe because we wanted bigger portions.
For first time users I wish it had more information in the direction. Also should add preheat time to total time it takes to cook.