Not a side dish at all, this is a well-stocked breakfast entrée. Make sure the potatoes are diced — that is, in 1/2-inch cubes. They must be small and evenly sized to cook in the stated time. Skip processed sandwich meat and look for whole, roasted smoked ham at the deli counter. Have the butcher cut it into 1/2-inch slices to make the dicing easier for you.
3 tablespoons butter
1 medium yellow onion, chopped (1 cup)
1 medium green bell pepper, stemmed, cored, and chopped (1 cup)
1 medium red bell pepper, stemmed, cored, and chopped (1 cup)
1 pound smoked deli ham (not thinly shaved), any coating removed, the meat diced
2 medium garlic cloves, peeled and minced (2 teaspoons)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon celery seeds (optional)
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1 pound yellow potatoes, diced (no need to peel)
1 1/2 cups chicken broth
1. Press the button for SAUTÉ. Set it for MEDIUM, NORMAL or CUSTOM 300°F. Set time for 5 MINUTES. If necessary, press START.
2. Melt the butter in a 6-quart cooker. Add the onion and both bell peppers. Cook, stirring occasionally, until softened, about 4 minutes. Add the ham, garlic, sage, thyme, celery seeds (if using), salt, and pepper. Cook, stirring often, until fragrant, about 1 minute.
3. Tuff off the SAUTÉ function. Stir in the potatoes and broth, scraping up any brown bits on the pot’s bottom. Lock the lid onto the cooker.
4. Depending on your machine:
Set the machine Pressure Cook on MAX level for 10 minutes with the KEEP WARM setting off. If necessary, press START.
Set the machine for PRESSURE COOK or MANUAL on HIGH level with vent CLOSED. Set the time for 12 minutes with the KEEP WARM setting off. If necessary, press START.
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well.
6. Press the button for SAUTÉ. Set it for HIGH or MORE. Set the time for 10 minutes. If necessary, press START.
7. Bring the mixture to a simmer, stirring often. Continue without stirring until the liquid boils off and the hash touching the hot surface starts to brown, 3 to 4 minutes. Turn off the SAUTÉ function and remove the hot insert from the machine to stop the cooking. Some of the potatoes may have fused to the surface. Use a metal spatula to get them up. The point is to have some browned bits and some softer bits throughout the hash.
For a 3-quart cooker, you must use 1 cup broth and halve the remaining ingredients.
For an 8-quart cooker, you must increase all the ingredients by 50 percent.
Substitute corned beef for the ham — or get fancy and substitute shredded, skinless boneless duck confit.
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.
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