|Potatoes||4 Large, peeled and quartered|
|Onion||1 Medium, finely chopped|
|Beef broth||1 Cup (16 tbs)|
Peel and quarter potatoes.
Set aside in cold water so they do not darken.
Heat shortening in cooker; lightly tan the onion.
Onion should be transparent, not browned.
Add drained potatoes and beef broth.
Close cover of cooker; put pressure control in place.
When pressure is reached, cook for 4 minutes.
Cool at once under running water.