PRESSURE COOKER POTATOES
(~9oz or 250g each) medium russet potatoes
Ground black pepper
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Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
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.
(Optional Step) Preheat Oven
While the potatoes are cooking in the pressure cooker, preheat the oven to 400F.
(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.
Serve piping hot with unsalted butter, kosher salt, and more ground black pepper.
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