Pressure Cooker German Potato Salad

A Super Quick Pressure Cooker Version of Classic German Potato Salad


Classic? Maybe. Traditional? I’m not so sure.


The first time I set this dish in front of the S.O., who is from Germany, she asked me what it was. I replied, “Warm Potato Salad, like in Germany!”

“That’s news to me. I’ve never had warm potato salad in my life, and I used to have potato salad all the time in Germany!” was her reply.


Of course, it’s entirely possible that it is a regional thing, and she happens to be from the “Cold Potato Salad” area of Germany.

But, authentic or not, one thing for sure is that this is pretty dang tasty.


And also, a disclaimer: just because this is mayo-free, it is by no means “low-cal” or “healthy.” It is full of bacon-y goodness. If you are in the market for something a little lighter and healthier, give the “Italian Potato Salad” a try at It looks delicious as well.


The most time-consuming thing about this recipe is cooking the bacon. Once the bacon is cooked, everything else just takes a few minutes. If you plan ahead (I never can, but maybe you can), cook some extra bacon for breakfast one day, and save it (along with some of the grease), and this will go even quicker.


I used small red potatoes, and cut them into around 1/2″-3/4″ chunks. And try to get extra thick bacon, it works best with this dish.

After opening, adjust the salt and pepper to taste, making sure it has cooled enough to taste first. Or should I say: “Making thure it ith cool enough to tathte firtht (the tongue bandages come off next week). You may not need much salt depending on what bacon you use.

This goes great with sausage and sauerkraut (of course), but also could be a good alternative to fries, served with a corned beef sandwich or hot dog.

I usually serve this just a little warm, not “hot”, but I have also had it cold and it is good that way, too.


So give it a try for the true taste of the “Old Country” (if by “Old Country” you mean somewhere in Minnesota).

Pressure Cooker German Potato Salad
Recipe type: Side Dish
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 4
A speedy pressure cooker preparation of the classic warm German Potato Salad
  • 6 slices thick-cut bacon (about ½ lb.)
  • 2 lb. red potatoes, cut in ½"-3/4" chunks
  • 1 onion, finely chopped
  • ½ cup chicken broth
  • ½ cup apple cider vinegar
  • 1 splash worcestershire sauce
  • 1 tablespoon prepared mustard (grainy or Dijon both work fine)
  • ½ teaspoon celery seed
  • 1 tablespoon sugar
  • salt and pepper
  • 3 tablespoons finely chopped flat-leaf (italian) parsley
  1. Put pressure cooker pot over medium high heat
  2. Roughly chop the raw bacon (you can leave it whole if you have a large pot, but I do it this way because it fits better)
  3. Put bacon in pot and fry until crisp (around 15 min. total)
  4. Remove with a slotted spoon to a plate
  5. In the bacon fat, saute onions until translucent (do not brown)
  6. Chop the crisp bacon fine and add back to the pot
  7. Add potatoes to the pot
  8. Add in vinegar, broth, worcestershire sauce, mustard, celery seed, sugar and a little salt and pepper
  9. Turn heat to high, cover pressure cooker and bring to high pressure
  10. When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
  11. When timer sounds, remove from heat and let sit for two minutes then do a cold water release
  12. Adjust salt and pepper to taste
  13. Stir in the parsley, then let it cool (it can be served warm, or put in the refrigerator to be served later (I served it cold).


Pressure Cooker Chicken Adobo

A Pressure Cooker Take On The Philippine Classic, Chicken Adobo


Often called the “unofficial” national dish of the Philippines, Chicken Adobo can be a quick and easy meal when prepared in the pressure cooker.

I was a little hesitant to post this recipe, seeing as how there are probably hundreds, if not thousands of adobo recipes online (such as here, here and here), some even using the pressure cooker. And what do I know about Philippine food? Well, the answer to that would be absolutely nothing. In fact, I have never even had Chicken Adobo in an actual Philippine restaurant (something I should remedy, since there are plenty of Philippine restaurants in Los Angeles) but now that I have made Chicken Adobo so many times that it has become one of my go-to weekday recipes, I think I have dang near perfected it.

Authentic? Who knows. Tasty? Heck yeah!


Like my sauerbraten recipe in my last post (I swear I am not going for a theme here, but I was out of town for a week due to a family emergency and these two recipes were already on deck), Chicken Adobo is also something that is typically marinated first (but usually only for a few hours as opposed to three to ten days for the sauerbraten). The first time I made it, I did soak the chicken in the marinade for a couple hours, but the second time I made it I skipped the marinating part as an experiment, and I could detect no discernible difference to make it worth adding a few hours to the preparation time.

Also, the first time I made it, I put the chicken in the broiler after pressure cooking, which was good, but didn’t make a big enough difference to make me want to do it every time. If you think you might like it broiled or grilled after the pressure cooking, it is certainly an option.

After much tweaking, I think I have finally hit on the perfect recipe (said every person that ever made an Adobo recipe ever), but no, really, mine is the best.

Most of the time I use whole chicken legs cut into drumsticks and thighs, but this time I happened to have a whole chicken so I cut it into ten pieces. If you buy pieces, I strongly suggest you stick to the legs and thighs. It just turns out a whole lot tastier than the white meat. If you use a whole chicken, it’s fine since you have a mix of white and dark, but I think just white meat would be a little bland.

I like to brown my chicken first, and even though once pressure cooked, the skin is no longer crisp, the pre-browning does give it a nice color and texture.


It is also important to use a good soy sauce, so make sure you use real fermented soy sauce. If you have a local Filipino market, I am guessing that soy sauce from the Philipines would be great, but I haven’t been able to track any down yet. My favorites that I have tried so far are Lee Kum Kee which is made in Hong Kong and Aloha Shoyu from Hawaii. If you have nothing available to you besides the usual suspects such as Kikkoman, it should be fine. I would be a little hesitant to use low sodium soy sauce, since I understand it is just watered down regular soy sauce, according to this article (I see that the article is no longer there) at It also mentions some other brands that would be worth a try.

I also use onions, which is not unheard of, but is not a common ingredient.

As for the vinegar, after trying various vinegars and combinations thereof, I have found that I prefer a half and half mixture of rice vinegar and apple cider vinegar.


I serve it with turmeric rice (which seems to be becoming my “house rice”), and a vegetable, which seems to usually be green beans with this particular dish.

Easy, quick and not a ton of ingredients. Perfect for a weekday night. Give it a try  and let me know how you like it.

Pressure Cooker Chicken Adobo
Recipe type: Entree
Cuisine: Filipino
Prep time:
Cook time:
Total time:
Serves: 2-4
A pressure cooker version of the unofficial national dish of the Philippines.
  • 1 whole chicken, cut into 10 pieces, or 8-10 pieces legs and thighs
  • 2 tbs. coconut oil (or any cooking oil)
  • 1 onion, sliced
  • 5-10 cloves garlic, chopped (I usually use 10, but you can adjust to taste)
  • 4-5 bay leaves
  • Black Pepper (Don't be shy! I usually use 15-20 twists of the pepper mill)
  • 1 tablespoon brown sugar
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup apple cider vinegar
  1. Heat the oil over medium-high heat
  2. When oil is hot, brown the chicken pieces on both sides then remove to plate
  3. If there is a lot of chicken fat, you can drain some of it (but I usually leave it all)
  4. Add onions and saute until they start to soften
  5. Add in garlic and continue to saute for another minute or so
  6. Add the rest of the ingredients and bring to a simmer
  7. Add the chicken back into the pan
  8. Put on the lid and bring to high pressure
  9. When high pressure is reached, reduce heat to maintain high pressure and set timer for 12 minutes
  10. When time is up, let pressure release on its own
  11. When pressure is released, remove chicken to plate once more
  12. Put pan with sauce over medium high heat, and let sauce reduce, stirring often until thickened (about 10-15 minutes)
  13. Serve chicken, and cover with sauce (Put some on the rice, too. It's yummy!)