Potatoes Boulangère

Potatoes Boulangère are simply potatoes with bacon, onion, thyme and chicken stock, all cooked together in a pressure cooker in 15 minutes for a heart-warming winter side dish. 

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Potatoes Boulangère

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Natural Release: 15 m
  • Total Time: 30 m
  • Servings:


  • 8 slices bacon chopped
  • 1 white onion sliced
  • 1 clove garlic minced
  • 1 tablespoon fresh thyme leaves
  • 6 large Russet potatoes peeled and cut into lengthwise wedges
  • cups chicken stock
  • 1 teaspoon salt freshly ground black pepper
  • ½ lemon
  • fresh chives for garnish


  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the bacon to the cooker and cook until the bacon is crispy. Remove the bacon from the cooker with a slotted spoon and set aside. Add the onion and garlic and cook for several minutes, until the onion starts to brown. Add the thyme and potatoes to the onions and garlic and stir to mix well. Add the stock, salt and pepper and lock the lid in place.

  3. Pressure cook on HIGH for 15 minutes.
  4. Let the pressure drop NATURALLY and carefully remove the lid.
  5. Let the potatoes cool for a little before spooning out portions from the pressure cooker. Squeeze the lemon half over the potatoes and garnish with the reserved bacon and chopped chives.
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Comments (6)Post a Reply

  1. Is it possible to cut this recipe in half and still use the pressure cooker. I have 3 of your cookbooks and enjoy all of them. Many recipes serve too many people for my single household and was wondering what the general rule was for cutting the recipes down in size. Thank you

    1. Hi Kathy. You can read about converting recipes to smaller cookers (or just cutting them down in size) here: https://bluejeanchef.com/cooking-school/converting-recipes-to-the-pressure-cooker/ The basic rule, however, depends on the liquid. Cut all the ingredients in half and then take a look at them – you need to have at least 1 cup of liquid left in the recipe (liquid does NOT include tomatoes or thick sauces, only stock, wine, water, etc…). If you do, great. Go for it! If you don’t, then you need to either keep the liquid quantity at 1 cup and expect the result to be wetter, or keep the quantities the same, make the dish and save the leftovers! Now with this recipe, you’ll have ¾ of a cup of liquid if you cut it in half. That’s a little shy of what you need, but you might be able to make it work if you make sure you don’t have any evaporation of liquid before the cooker comes to pressure. But this recipe will also work if you use half of the ingredients and add 1 cup of stock.

  2. I’m going to make this in a fry pan (I have no pressure cooker) and add sauteed mushrooms to it. My mouth is watering just thinking about it.

  3. 5 stars
    I made this recipe 3 times, strictly by the Comfortable Under Pressure cookbook and they turned out perfectly delicious each time.

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