Not only does the Instant Pot® make this German classic quick to fix, but also there is no need to take the extra time to peel the potatoes. The color of the red potatoes not only adds to the optics of the dish, but the skins also provide most of the fiber, vitamins, and minerals found in the potato.
• Hands-On Time: 5 minutes
• Cook Time: 16 minutes
Serves 4
2 tablespoons apple cider vinegar
1 teaspoon honey
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon caraway seeds
8 small red potatoes, diced (unpeeled)
2 slices bacon, diced
1 small yellow onion, peeled and diced
2 cloves garlic, minced
1 cup water
2 tablespoons chopped fresh Italian flat-leaf parsley
1 In a small bowl, whisk together vinegar, honey, salt, pepper, and caraway seeds. Set aside.
2 Use a fork to pierce each potato 3 or 4 times. Press the Sauté button on the Instant Pot® and add bacon. Cook bacon until crisp, about 5–8 minutes. Transfer bacon to a plate lined with paper towels.
3 Add potatoes and onion to bacon grease in the pot. Stir-fry 3–4 minutes until onions are translucent. Add garlic and sauté 1 minute.
4 Add water to pot. Lock lid. Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Use a slotted spoon to transfer potatoes and onions to a serving bowl. Toss with bacon and vinegar mixture. Garnish with parsley. Serve.