This Pressure Cooker Paprika Chard and Potatoes recipe for the Instant Pot is a classic I grew up with.
It’s easy, simple and gets you eating your greens in a really fun way.
To those of you with a Thermomix the words Paprika Chard may sound familiar and that is because the Thermomix recipe is right here.
You’ll find all my Instant Pot recipes here.
For example, you may have missed my Instant Pot “Baked” Camembert recipe.
Make sure you come join me in the Pressure Cooking UK with Feisty Tapas group.
Ready for the recipe?
Instant Pot Pressure Cooker Paprika Chard and Potatoes
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)
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 chunky garlic cloves, peeled and crushed
– 2.5 tablespoons extra virgin olive oil
– 1 teaspoon sweet paprika
– 1 teaspoon sea salt (I used Maldon)
Method
1.
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 bed it a little if using it whole. If it proves difficult, just slice it in half, thirds… Press Manual, 4 minutes. Quick release.
2.
While the potatoes and chard are cooking: mix the oil, garlic and paprika in a small bowl (I use ramekins for this kind of thing).
3.
After doing a quick release*. Remove the chard (I used 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).
4.
Give the inner bowl a quick rinse and wipe to dry it (no need for a full clean). Place it back in the base. Press the Keep Warm/Cancel button followed by the Sauté button, then the Adjust button twice to set the Instant Pot to 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 and serve.
 |
| Step 3 c: Chard and potatoes reserved in separate bowl |
Instant Pot Pressure Cooker Paprika Chard and Potatoes
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 chunky garlic cloves peeled and crushed
- 2.5 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 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 bed it a little if using it whole. If it proves difficult, just slice it in half, thirds… Press Manual / Pressure Cook, 4 minutes. Quick release.
- While the potatoes and chard are cooking: mix the oil, garlic and paprika in a small bowl (I use ramekins for this kind of thing).
- After doing a quick release*. Remove the chard (I used 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. Press the Keep Warm/Cancel button followed by the Sauté button, then the Adjust button twice to set the Instant Pot to 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 and serve.
Notes
**This post may contain affiliate links. That means that, while you don't pay a penny extra, I may get a few pennies back towards running the blog and the Feisty Tapas communities. Thanks for supporting Feisty Tapas**
Ale says
Delicious, thank you!