If I could make only one thing in the pressure cooker, I'd pick potatoes. They cook in only eight minutes and come out creamy and flavorful each time. In fact, I think they taste better — more potato-y than traditional boiled, steamed, or baked potatoes.
After cooking, you can use the potatoes however you'd like. For a quick side dish, I toss them in melted butter and add some freshly chopped herbs and a generous sprinkle of salt. When I have more time, I make mashed potatoes or crispy home fries, or cool them for a perfect potato salad.
Selecting and Prepping Your Potatoes
This method works with any white-fleshed potato (sweet potatoes require a different cooking time). Use whatever will work best for your intended use: baby potatoes, russets, Yukon golds, or standard white potatoes.
Once you've selected your potatoes, scrub and cut into 1 1/2-inch pieces. Whole potatoes may be cooked in the pressure cooker, but they take at least 20 minutes. While the interior comes out creamy, the skin tends to crack and get soft, so it's not a method I can wholeheartedly recommend.
Setting Up the Pressure Cooker
To prevent the potatoes from absorbing water as they cook, cook them on a steamer rack. Fill the pot with two cups of water and set the steamer rack into the pressure cooker. (If your pressure cooker didn't come with a rack, use a steamer basket.) Place the potatoes onto the rack and cook under pressure for eight minutes. Release pressure using the quick release method. Check the potatoes for doneness. If they need a little extra cooking time, replace the lid on the pressure cooker and cook cut potatoes for an additional two minutes.
How To Cook Potatoes in the Electric Pressure Cooker
Makes 4 to 6 servings
What You Need
2 cups water
12 to 16 ounces potatoes, cut 1 1/2-inch pieces
Electric pressure cooker
- Prepare the pressure cooker: Place the water in the pot of an electric pressure cooker. Insert the steamer rack into the pressure cooker. (If your pressure cooker didn't come with a rack or the wires of the rack are too wide-set to hold the potatoes, use a steamer basket.) Place the potatoes evenly into the rack.
- Pressure-cook the potatoes: Lock down the lid. Pressure-cook on HIGH pressure for 8 minutes.
- Quick release the pressure: Once the cooking cycle has completed, release the pressure with a quick release. (Consult your pressure cooker's manual for directions on the quick release method.) If the potatoes are not tender, cook on HIGH pressure for an additional 2 minutes, then do a quick release again.
- Using pressure-cooked potatoes: Serve the potatoes tossed with melted butter and fresh herbs, or use for mashed potatoes, home fries, or potato salad.
- Storage: Cooked potatoes can be stored in an airtight container in the refrigerator for up to 5 days.