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Instant Pot pressure cooked Paprika Chard and Potatoes in a light blue bowl with flowers and white inside. There's grass in the background

Instant Pot Pressure Cooker Paprika Chard and Potatoes

Maria Bravo
Serves 2 as a main dish or 4 as a side dish (or, in general, one greedy one if you’re like me, I love it for lunch)
4 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Spanish
Servings 4 people, depending of whether you eat it as a main or a side
Calories 206 kcal

Equipment

  • 1 Pressure Cooker it can be a stove-top pressure cooker or electric like the Instant Pot or Ninja

Ingredients
  

  • 400 g fresh chard clean, you can leave it whole or cut it smaller, don’t chuck anything away though!
  • 550 g medium potatoes cut in eighths, mine were Maris Piper
  • 250 ml water cold from the tap
  • 2 cloves garlic peeled and crushed, choose chunky garlic cloves or use 4 otherwise. You can use more of course!
  • 2.5 tablespoons extra virgin olive oil
  • 1 teaspoon sweet paprika you can use smoked if you prefer, of course
  • 1 teaspoon sea salt I used Maldon

Instructions
 

  • Pour 250 ml water (cold) into the inner pot. Place diced potatoes in the water. Place the trivet on top. Place the chard on top of the trivet, you may have to bend it a little if using it whole. If it proves difficult, just slice it in half, thirds… Can't find your trivet / steamer rack? Just place the chard on top of the potatoes, job done.
    550 g medium potatoes, 250 ml water, 400 g fresh chard
  • Make sure the sealing ring is properly in place. Steam release set to Sealing. Pressure cook, 4 minutes, high pressure.
  • While the potatoes and chard are pressure cooking: mix the oil, garlic and paprika in a small bowl (I use ramekins for this kind of thing).
    2 cloves garlic, 2.5 tablespoons extra virgin olive oil, 1 teaspoon sweet paprika
  • At the end of pressure cooking time, do a quick pressure release (QPR), this means release the steam trapped inside manually.
  • Remove the chard (I use tongs) and the potatoes to a bowl and reserve. Discard the cooking water, unless of course you can think of a fancy homemade bread to use it in (hmmm there’s a thought).
  • Give the inner bowl a quick rinse and wipe to dry it (no need for a full clean). Place it back in the base.
  • Set your cooker to sauté or brown on a low heat (in Instant Pot usually called Sauté- Less). Add the oil, garlic and paprika mix, sauté for a few minutes (3-4 min), careful that the garlic doesn’t burn. Add the potatoes back to the pot, stir to coat. Add the chard, stir to mix well, adjust the seasoning with sea salt and serve
    1 teaspoon sea salt

Notes

Quick release means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting or pressing the venting button, etc. How it's done will depend on your cooker 

Nutrition

Calories: 206kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 807mgPotassium: 975mgFiber: 5gSugar: 2gVitamin A: 6365IUVitamin C: 58mgCalcium: 74mgIron: 3mg
Keyword chard, Garlic, Instant Pot, Paprika, potatoes
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