Get ready to transport your taste buds to the sun-drenched Basque countryside with this incredibly easy and mouth-watering Instant Pot Basque Potatoes recipe! In just 30 minutes, you'll create a stunning side dish that's bursting with flavor, combining the rustic charm of Spanish cuisine with the convenience of modern cooking technology. Whether you're a busy home cook or a culinary adventurer, these potatoes will become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 pounds potatoes, diced
- 1 onion, sliced
- 2 red bell peppers, sliced
- 1 teaspoon paprika
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into approximately 1-inch cubes, ensuring they are relatively uniform in size for even cooking.
- Slice the onion and red bell peppers into thin, even strips, which will help them cook quickly and distribute flavor throughout the dish.
- Turn on the Instant Pot and select the "Sauté" function. Add a small amount of oil and lightly sauté the sliced onions and bell peppers for 2-3 minutes until they begin to soften and become fragrant.
- Add the diced potatoes to the Instant Pot, stirring to combine with the sautéed vegetables.
- Sprinkle paprika, salt, and pepper over the potatoes and vegetables, ensuring even seasoning by gently tossing the ingredients.
- Pour the vegetable broth over the potato mixture, making sure the liquid covers about 3/4 of the ingredients.
- Close the Instant Pot lid, set the valve to "Sealing", and select the "Pressure Cook" function on high pressure for 6-8 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure to prevent overcooking the potatoes.
- Open the lid and gently stir the potatoes. If the liquid is too thin, use the "Sauté" function for an additional 2-3 minutes to reduce and thicken.
- Taste and adjust seasoning as needed, then serve hot as a side dish or light main course.
Tips
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the best texture and ability to absorb flavors.
- Uniform Cutting: Dice potatoes into consistent 1-inch cubes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Don't Skip the Sauté: Lightly sautéing onions and peppers before pressure cooking helps develop a deeper, more complex flavor profile.
- Liquid Ratio is Key: Ensure the vegetable broth covers about 3/4 of the ingredients for optimal moisture and flavor infusion.
- Quick Release is Crucial: Perform a quick pressure release to prevent overcooking and maintain the potatoes' perfect texture.
- Final Thickening Trick: If the sauce is too thin, use the "Sauté" function for a few extra minutes to reduce and concentrate the flavors.
- Serving Suggestion: Garnish with fresh parsley or a sprinkle of extra paprika for a beautiful presentation that adds both color and flavor.
Nutrition Facts
Calories: 113kcal
Carbohydrates: 26g
Protein: 3g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
