- Prepare topping by heating butter in pressure cooker and slowly sautéing onion and garlic until transparent. Stir in the breadcrumbs, basil, thyme, parsley and paprika. Cook over low heat until breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.
- Arrange the potato slices in a steamer basket and sprinkle with salt and pepper. Pour broth into the cooker and lower steam basket. Close lid and bring to high pressure for 4 minutes.
- Release pressure and remove lid. Sprinkle with breadcrumb mixture. Serve.
Courtesy of the Idaho Potato Commission