Servings 4people, depending of whether you eat it as a main or a side
Calories 206kcal
Equipment
1 Pressure Cooker it can be a stove-top pressure cooker or electric like the Instant Pot or Ninja
Ingredients
400gfresh chardclean, you can leave it whole or cut it smaller, don’t chuck anything away though!
550gmedium potatoescut in eighths, mine were Maris Piper
250mlwatercold from the tap
2clovesgarlicpeeled and crushed, choose chunky garlic cloves or use 4 otherwise. You can use more of course!
2.5tablespoonsextra virgin olive oil
1teaspoonsweet paprikayou can use smoked if you prefer, of course
1teaspoonsea saltI 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).
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