PRESSURE COOKER POTATOES

Cooking time

35 min

Difficulty

Easy

Ingredients

4

Redmond Team

Pro

@https://www.pinterest.ru/RedmondUSA/

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About recipe

Make these quick & super easy Pressure Cooker Potatoes in 35 minutes! Love Oven Baked Potatoes, but wish they didn’t take so long to make? These warm potatoes with a slight crisp skin are perfect for you!

Nutrition per serving

223

Cal

3 g

Protein

14 g

Fat

23 g

Carb

Ingredients

Servings

1

2

(~9oz or 250g each) medium russet potatoes

0.5 tablespoons

olive oil

Kosher salt

Ground black pepper

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Step 1
of 5

Prepare Potatoes 

Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.

 

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Step 2
of 5

Pressure Cook Potatoes 

 

Place 1 cup of cold running water and a trivet into the pressure cooker.

Place the potatoes on top of the trivet. Close lid and pressure cook at High Pressure for 12 minutes + 10 minutes Quick Release for medium russet potatoes.

Adjust your time from 10 minutes (small) to 20 minutes (extra-large) depending on the size of your potatoes.

After pressure cooking cycle, wait 10 minutes and turn the venting knob to the venting position to release the remaining pressure.

Open the lid carefully.

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Step 3
of 5

(Optional Step) Preheat Oven

 While the potatoes are cooking in the pressure cooker, preheat the oven to 400F.

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Step 4
of 5

(Optional Step) Bake in the Oven

 Coat the cooked potatoes’ skin with olive oil and place them on a baking tray.

Season the skin with kosher salt and ground black pepper.

Place potatoes with the baking tray in the oven for 10 – 15 minutes to crisp up the skin.

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Step 5
of 5

Serve 

Serve piping hot with unsalted butter, kosher salt, and more ground black pepper.

 

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