INSTANT POT MUSHROOM AND POTATO PAPRIKASH RECIPE - NYT COOKING
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it’s used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Total Time 35 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
- Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
- Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
BAKED POTATO SOUP RECIPE - NYT COOKING
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own).
Provided by Ali Slagle
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http//schema.org, Calories 774, UnsaturatedFatContent 16 grams, CarbohydrateContent 65 grams, FatContent 49 grams, FiberContent 4 grams, ProteinContent 24 grams, SaturatedFatContent 27 grams, SodiumContent 1664 milligrams, SugarContent 22 grams, TransFatContent 1 gram
More about "potato cooking pot recipes"
BEST CROCK-POT POTATO SOUP RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 4
Total Time 3 hours 45 minutes
Category weeknight meals, winter, soup
Cuisine American
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. Serve with more cheese and chives for garnish.
INSTANT POT CREAMY POTATO SOUP - COOKING CLASSY
From cookingclassy.com
POTATO RECIPES | ALLRECIPES
From allrecipes.com
MASHED POTATO-TOPPED TURKEY POT PIE RECIPE | ALLRECIPES
From allrecipes.com
60 BEST SWEET POTATO RECIPES FOR FALL AND WINTER
From thepioneerwoman.com
POTATO MEATBALL BAKE - COOKING TV RECIPES
From cookingtv-channel.com
INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!
From kristineskitchenblog.com
50+ COZY INSTANT POT SOUP RECIPES - PRESSURE COOKING TODAY™
From pressurecookingtoday.com
EASY CROCK POT POTATO SOUP RECIPE - (3.8/5)
From keyingredient.com
EASY CROCK POT POTATO SOUP RECIPE - (3.8/5)
From keyingredient.com
THE BEST POTATO SOUP RECIPE - COOKING CLASSY
From cookingclassy.com
INSTANT POT POTATO LEEK SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
365 DAYS OF SLOW COOKING AND PRESSURE COOKING - EASY SLOW ...
From 365daysofcrockpot.com
INSTANT POT POTATO SOUP RECIPE | EATINGWELL
From eatingwell.com
RECIPES - SWEET POTATO SOUL BY JENNé CLAIBORNE
From sweetpotatosoul.com
INSTANT POT SWEET POTATOES - PRESSURE COOK RECIPES
From pressurecookrecipes.com
CROCKPOT CHEESY POTATOES - CROCK POT CHEESY POTATO RECIPE
From eatingonadime.com
INSTANT POT POTATO SOUP {SUPER EASY!} - SPEND WITH PENNIES
From spendwithpennies.com
INSTANT POT POTATO SOUP RECIPE | SOUTHERN LIVING
From southernliving.com
EASY INSTANT POT POTATO SOUP • THE WICKED NOODLE
From thewickednoodle.com
INSTANT POT POTATO SOUP RECIPE | SOUTHERN LIVING
From southernliving.com
EASY INSTANT POT POTATO SOUP - THE WICKED NOODLE
From thewickednoodle.com