Potatoes
By :Amy Jacky
Print Recipe
Make these quick & easy Pressure Cooker Potatoes in 25 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!
Votes: 14
Rating: 4.29
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 1 minute
Cook Time 24 minutes
Servings
2-4 servings
Ingredients
  • 4-8 russet potatoes
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper to taste
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 1 minute
Cook Time 24 minutes
Servings
2-4 servings
Ingredients
  • 4-8 russet potatoes
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper to taste
Votes: 14
Rating: 4.29
Rate this recipe!
Instructions
  1. Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
  2. Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the potatoes on top of the trivet.
  3. Close lid and pressure cook on Manual at High Pressure for 12 minutes for medium russet potatoes. Adjust your time from 10 minutes (small) to 20 minutes (extra-large) depending on the size of your potatoes. Turn off the heat and Quick Release. Open the lid carefully.
  4. (Optional Step): While the potatoes are cooking in the pressure cooker, preheat the oven to 400F. 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.
  5. Serve piping hot with unsalted butter, kosher salt, and more ground black pepper. Enjoy!
Recipe Notes

10 replies
  1. GrannyB
    GrannyB says:

    So easy! Used medium/small potatoes. They only took 13 minutes to cook completely after steam built up.

  2. Gettinfitastic
    Gettinfitastic says:

    Great basic instructions. Be sure to seal your cooker – I accidentally left it venting the first time and it 1)boiled out all the water and 2)undercooked the potatoes.

  3. Beekeeper
    Beekeeper says:

    As directed in the recipe, I used quick release. My potatoes were still hard in the center. I cooked an additional 2 minutes to perfection. Next time I will do a natural release, if time permits. If pressed for time, I will add 2 minutes to the cooking time. Recipe=3 stars. Baked potatoes =5 stars!

  4. Cookyboy
    Cookyboy says:

    Ignore these instructions. I doubled up on all the times and my potato was like a rock. Not a great start for me and this pot.

  5. Captsha
    Captsha says:

    I put 12 minutes and they were uncooked in the center. I added 5 minutes and still uncooked. Im not sure what i did wrong.

  6. Jen
    Jen says:

    I had 4 large potatoes. 20 minutes with a 8 minute natural release. Hard. Cooked for 8 more. A bit softer. Cooked 7 more. Finally done.

  7. Instant Pot
    Instant Pot says:

    Hi Captsha,

    The recipe states depending on the potatoe’s size you will have to use a longer cooking time.

  8. Instant Pot
    Instant Pot says:

    Hi Jen,

    Did you poke hole? Poking holes allows for the seem and pressure to “enter” the potato better. It also uses the oven to cook the potatoes a little.

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