By Chef Alli
- 2 lbs. red potatoes, skins on, cut into 1” chunks
- 1 oz. packet dry ranch seasoning/salad mix
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 Tbs. melted butter
- Salt and pepper, to taste
Place potatoes into electric pressure cooker with chicken broth. Toss the potatoes in the broth a bit, then sprinkle them with the ranch seasoning mix.
Secure the electric pressure cooker lid, making sure the valve is set to the sealing/pressure position. Use the manual/pressure cook setting for 7 minutes. When the timer sounds, perform a quick release to remove all pressure from the pressure cooker, then remove the lid.
Drizzle the cooked potatoes with the melted butter, then sprinkle with Parmesan cheese. Serve at once.