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Three Cup Chicken
Potatoes
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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!
Ingredients
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Instructions
- Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
- Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the potatoes on top of the trivet.
- 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.
- (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. - Serve piping hot with unsalted butter, kosher salt, and more ground black pepper. Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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So easy! Used medium/small potatoes. They only took 13 minutes to cook completely after steam built up.
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.
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!
So easy and created a perfect potato!
Super easy and came out perfectly!!
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.
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.
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.
Hi Captsha,
The recipe states depending on the potatoe’s size you will have to use a longer cooking time.
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.