TIP: WANT TO USE FRESH STEAKS INSTEAD OF FROZEN?Don’t pressure cook them—just add them to the rack over the mashed potatoes as instructed in step 7. Broil the fresh steaks until internal temperature is at least 130°F. Flip them over halfway through broiling.
This dish contains the following allergens: Milk/Dairy
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5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 1
Place potatoes and water into the pot.
Step 2
Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
Step 3
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 1 minute. Select START/STOP to begin.
Step 4
While the unit is pressure cooking, toss the asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Remove rack with steaks from pot and pat steaks dry. Mash potatoes with 1/4 cup butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot.
Step 7
Return rack with steaks to pot over mashed potatoes. Place asparagus on rack next to steaks. Close crisping lid. Select BROIL and set time to 8 minutes for medium steak or 12 minutes for well-done. Select START/STOP to begin.
Step 8
When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and asparagus.
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 2 of 8
Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 3 of 8
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 1 minute. Select START/STOP to begin.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 4 of 8
While the unit is pressure cooking, toss the asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 6 of 8
Remove rack with steaks from pot and pat steaks dry. Mash potatoes with 1/4 cup butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 7 of 8
Return rack with steaks to pot over mashed potatoes. Place asparagus on rack next to steaks. Close crisping lid. Select BROIL and set time to 8 minutes for medium steak or 12 minutes for well-done. Select START/STOP to begin.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
Step 8 of 8
When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and asparagus.
5
Russet potatoes, peeled, cut in 1/2-inch pieces
113g
water
57g
butter, divided
170g
heavy cream
113g
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
1 bunch
asparagus, trimmed
1 tablespoon
olive oil
5
Russet potatoes, peeled, cut in 1/2-inch pieces
1/2 cup
water
1/4 cup
butter, divided
1/2 cup
heavy cream
1 cup
shredded cheddar cheese
1 tablespoon plus 2 teaspoons
kosher salt, divided
3 teaspoons
ground black pepper, divided
2
frozen New York strip steaks (12 ounces each, 1 1/2 inches thick)
