KOREAN POTATOES

While you can use the potatoes in this recipe right out of the instapot, the overall texture is better if they are allowed to cool overnight. But they can be made using potatoes right out of the instapot.

 1 LB     Potatoes, scrubbed and cut into large chunks

Sauce Ingredients

1/4 cup     Water

4 Tblsp     Soy Sauce

1 Tblsp     Cooking Sherry

2 Tblsp     Brown Sugar

1/4 tsp      Black Pepper

1 Tblsp     Maple Syrup

1 Tblsp     Korean Red Curry Powder, gochugaru

1/4 tsp     Garlic Powder

Instructions

1.  Place potatoes in instapot and set to 5 minutes pressure cook on high.  Allow pressure to come down naturally.  Drain and cool potatoes. Overnight is best, although you can use the potatoes right away.

2. Mix sauce ingredients in a small bowl. 

3. Add sauce to pan along with the potatoes.

4. Cook and stir until sauce is thick and coats potatoes well.

5. Enjoy!

NOTE

1. This recipe doubles or even triples well.