Too busy. This is a resounding theme in my house, and I’m sure in many of your homes too. Simply put, we have so many things to do and places to be, and life is just busy. Easy Balsamic Potatoes and Bacon helps make dinner one less stress.
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In this busy life I find I’m always craving something at a favorite restaurant, but if every “busy day” sent me straight to a restaurant we may as well throw money down the drain. It just isn’t financially feasible (or healthy) to eat out that much.
These are the nights I force myself to go to the freezer and see what meat I forgot to pull out… again. Is it any wonder I want to hit the restaurant?! Thawing meat takes time and effort. Today I was thankful to have a package of turkey bacon in the fridge, but if I didn’t I would have pulled out that emergency pack of L’il Smokies. By the way, while this recipe uses thawed meat, the Instant Pot not only makes dinner prep quick but takes care of frozen meat in NO TIME. However, if you don’t have an Instant Pot you can still make this recipe with my adaptions in the recipe notes.
Since I’m craving food from a favorite comfort food restaurant, I grabbed potatoes, onions, and garlic. It doesn’t get much more comforting than that. Plus, these are staples in my house. It’ll be the day I don’t have them.
Melissa’s Produce sent me a surprise package after Fresh Summit and it included an assortment of the cutest little baby potatoes and onions. I thought I’d try the cipolline onions (I had to look that one up). If you aren’t sure what Melissa’s Produce is, you may have noticed produce packaging with a carrot logo in your produce department. Generally my grocery stores will have harder to find or exotic produce from Melissa’s.
This recipe is super easy to pull off, and if you have an Instant Pot or pressure cooker you will have dinner on the table in no time. Add some fresh fruit or veggies to make your dinner side easy.
This recipe serves 4 adults. I include my directions for Instant Pot. If using a traditional pressure cooker please follow all directions for cooking potatoes with that method.
- 16 ounces bacon
- 1.5–2 pounds small potatoes (I used Melissa’s Produce Ruby Golden Potatoes)
- 1/2 cup chopped onion (I used cipolline onions)
- 3 cloves garlic, minced/1 tablespoon pre-minced
- 1/8 cup balsamic vinegar
- 1/4 cup water
- 2 teaspoons dried parsley
- 1/2 – 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cut the bacon into 1 inch pieces and saute – use the saute feature of your Instant Pot or lightly fry before adding to the pressure cooker.
- Cube potatoes into 1 inch cubes or cut baby potatoes in 1/2 or 1/4 so they are mostly uniform and add to the pressure cooker.
- Add onions and garlic.
- Add parsley, salt, and pepper. Stir.
- Add balsamic vinegar and water.
- Set Instant Pot to manual and adjust time to 7 minutes. If using a pressure cooker follow directions for cooking potatoes.
- Once time is up, use quick release method on Instant Pot. Release pressure per pressure cooker directions.
NOTE: For oven roasting, fry chopped bacon, onion, and garlic in an oven safe pan or frying pan. Add balsamic vinegar when fried to get crispy bits up. Toss with potatoes and seasonings. Bake covered at 375 degrees for 45 minutes – 1 hour or until potatoes are fork soft.
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