Best 5 Pressure Cooker Octopus Potato Salad Recipes

PRESSURE-COOKER OCTOPUS RECIPE

Steps:

• Place octopus in a pressure cooker and add just enough water to cover. (Be sure to keep water level below pressure cooker's maximum fill line.) Add a couple of large pinches of salt. Close pressure cooker and bring to high pressure (12 to 15 psi). Once cooker has reached high pressure, cook for 15 minutes.
• Using steam-release valve, depressurize cooker rapidly. Check octopus for tenderness by sliding a paring knife into the thickest part of one of its tentacles; it should slide in easily with little resistance. If the octopus is not tender enough, return to high pressure and then cook for 5 minutes longer. (Fifteen minutes was the correct time based on all our tests, but variations in the octopus, such as size, and in the pressure cooker used may change the cooking time slightly.) Let octopus cool in its cooking liquid, then drain. Cooked octopus can be refrigerated in a sealed container for up to 2 days before use.
• To use cooked octopus, cut out and discard the hard beak (if it hasn't been removed already by the fishmonger), which is found in the center of the base of the octopus body, where the tentacles converge. Cut out and discard the section of the head with eyes; the rest of the head is edible. Separate tentacles into individual pieces.
• To Serve Cold: Cut tentacles and head into pieces and add to a seafood salad or ceviche.
• To Sear: Leave tentacles whole (or, if very long, cut into manageable sections); cut head meat into large pieces. Heat a tablespoon or two of vegetable oil in a skillet over high heat until shimmering. Add octopus pieces and cook until well browned and crisp, about 3 minutes. Turn and brown on other side, about 3 minutes longer. Season with salt and serve as desired.

PRESSURE COOKER POTATO SALAD

Steps:

• Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
• Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
• Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

PRESSURE COOKER OCTOPUS & POTATO SALAD

Steps:

• Remove the head, slit it in half and turn it inside out to empty it's contents and the little attached things including the eyes. Remove the beak in the center where all of the tentacles meet. Rinse the octopus under running water. Place potatoes whole, un-peeled, in the pressure cooker. Add enough water to just cover the potatoes half-way with a pinch of salt. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 15 minutes cooking time under pressure. When the time is up, release all of the vapor, remove the potatoes with tongs (reserve the cooking water), and peel them while they are as hot as you can handle Cook the octopus. Add more water in the pressure cooker (enough to almost cover the octopus), 1 whole garlic clove, the Bay leaf, the whole pepper and bring to a boil before adding the octopus. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 15 minutes cooking time under pressure. When the time is up, release all of the vapor, and check the octopus for tenderness by seeing if a fork will sink easily in the thickest part of the flesh. If not, close the top and bring it to pressure for another minute or two and check again. When the octopus is ready, remove and drain. Remove any remaining skin from the octopus by lightly dragging a knife blade on the back-end and sides of the tentacles - only remove the skin from the suction-cup side if you want to remove the suction cups. Chop the head and tentacles into small bite-sized chunks. While the octopus is cooking, you can prepare the vinaigrette by putting the following in a small jar or plastic container: ½ cup of good olive oil, 4-5 Tbsp. of white wine vinegar, two crushed garlic cloves, salt and ground pepper to taste. Close the lid and shake to blend.

PRESSURE COOKER POTATO SALAD

Steps:

• Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
• Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
• Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

PRESSURE-COOKER POTATO SALAD

Steps:

• Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely., In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.