This Pressure Cooker Paprika Chard and Potatoes recipe for the Instant Pot is a Spanish 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 there's a Thermomix recipe too.
Step-by-Step Photo Instructions
📖 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
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.
- 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).
- 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 and serve
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
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2
Ale says
Delicious, thank you!