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.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
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.