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Classic Oatmeal-in-a bowl
Short-Cut Potatoes: Bake Potatoes In Half the Time!
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Pre-pressure cook the potatoes while pre-heating the oven. Start-to-finish your potato will go from raw to baked in under 30 minutes!
Ingredients
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Instructions
- Place the washed potatoes in the pressure cooker and pierce the side of the potato facing up with a fork a few times or poke each a few times using point of a knife. Then, add a cup of water.
- Turn on oven to
450°F so to pre-heat while the potatoes are pressure cooking. - Close and lock the lid of the pressure cooker.
- Cook for 10 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Using tongs, and being careful not to remove too much of the skin, place each potato directly on the middle rack of the oven (poked holes facing up) and bake for 10-15 minutes - take out the smallest potatoes and serve first. Then, turn off the oven and let the larger potatoes continue to bake using the oven's residual heat for another 5-10 minutes.
- Enjoy your crispy, fluffy baked short-cut potatoes!
Recipe Notes
Bake larger potatoes for 20 minutes in the oven.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Good!
I think i would cook potatoes longer in IP, after 10 minutes they were half done. I would probably pressure cook for 15 minutes. Jmo
I agree that I will cook longer in IP next time. After the IP and oven I still had to microwave.
Should have read the comments…15 minutes a must! 10 was to short
I agree – I cooked 3 potatoes in the IP then put them in the oven for 15, and finished them off in the microwave.
Faster just using a microwave!!
Even though a microwave is faster, when you enjoy a crispy skin of the OVEN, this drastically reduces the cooking time there.
Excited to try this because i dont have a microwave and miss the ease of that and going into the oven to finish!
I did two potatoes wrap them in tin foil poke the holes in the potatoes and cook on high for 17 minutes I did not put them in the oven at all and they taste as good as restaurant potatoes
I will suggest about 20 mins in the oven.
It took me 25 minites to cook 3 medium potatoes. What am I doing wrong here? The recipe book said it takes 13 minutes!
@LisaPot Its not you. I did two potatoes at 20 minutes and still had to microwave. We don’t need crispy skins, so I didn’t put them in the oven. Next time I’ll do two potatoes for 30 minutes.
This recipe doesn’t work. We kept the potatoes 20 extre minutes in the IP , and they still were hard. It is not until 30 minutes in the oven saved our meal.
I did 4 large baking potatoes at once….I set the timer on 45 minutes and my potatoes came out perfect….small potatoes (8 max) I did them for 20 minutes and perfect results….I will never eat another microwave potato again.
Excellent recipe. This is now our goto when we want baked potatoes.
Should have read the comments first – 10 mins in IP wasnt long enough for large potatoes. Needed at least 30 mins in oven afterwards but will try again.
Definitely need at least 15 Mins in the IP.
Cooking “Baked” potatoes in the IP is my favorite way to cook them. I have done it many times. Sometimes with just a few and other times with a full pot. I always do 14 minutes on high pressure and NR. They always come out perfect.
Why di you need to put in oven after IP.
Hi Tkaled,
This recipe was designed to reduce the cooking time needed for oven baked potatoes. It is great for those who like a crispy oven baked potato but not the long cooking time.
Quick way to bake potatoes. They are not dry.