Pressure Cooker Tip from Pressure Cooking Today: Add 1 1/2 C water to PC. Cut potatoes into approx 1/2-3/4" dice, carrots into 1/2" dice, place on steamer basket and add the eggs on top. Set PC for 4 minutes and use automatic release. As soon as you take the lid off toss the frozen peas, which have been sitting out at room temp, on top of the hot veggies as they cool. Place egg in ice water. Wa-la, everything cooked at one time in one pot-gotta love it:@)
I made half of the recipe.
Insalata Russa-from Food Network Magazine, March 2017
- Peel and cube 2 russet potatoes and 2 carrots, boil in salted water until tender, approx 8 minutes (Or use pressure cooker option above). Add frozen peas the last minute. Drain and cool.
- Toss with 2 chopped hard boiled eggs, 1/4 C mayonnaise, 1 Tblsp olive oil, 1 Tblsp white wine vinegar (I used red), 1 tsp Dijon mustard and S&P to taste.
Eat well and have a happy day:@)