Potatoes
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!
Servings Prep Time
2-4servings 1minute
Cook Time
24minutes
Servings Prep Time
2-4servings 1minute
Cook Time
24minutes
Ingredients
  • 4-8 russet potatoes
  • 2tablespoons olive oil
  • kosher saltto taste
  • black pepperto taste
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