Pressure Cooker Baked Potatoes Recipes

EASY PRESSURE COOKER POTATOES

Steps:

• Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
• Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

PRESSURE COOKER BAKED POTATOES

Steps:

• Pour water into inner steel pot of pressure cooker; place trivet in water. Arrange potatoes on top of trivet. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 15 minutes. Let pressure release naturally for 15 minutes, then turn steam vent handle to venting to quick-release remaining pressure. Transfer potatoes to plates, slice down the middle, fluff insides with a fork, and fill with toppings of your choice.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

INSTANT POT BAKED POTATOES

Steps:

• Place a trivet in the bottom of the pressure cooking pot and add 1 cup water.
• Pierce the potatoes in several places with a fork to allow the steam to escape.
• Place the potatoes on the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
• Use an instant read thermometer to check that the potatoes are cooked through in the center (205°F). If they're close, secure the lid in place and continue to steam for a few minutes. If they're under 190°F, lock the lid in place and add a few more minutes of cook time, followed by a 5 minute natural pressure release, and a quick pressure release.
• Remove the potatoes from the cooking pot. Discard the water and return the trivet to the cooking pot.
• If you're crisping the potatoes, coat them lightly in oil and sprinkle with kosher salt to taste.
• Air Fryer Lid: Place the potatoes on the trivet in the cooking pot. Set the air fryer lid securely on top of your pressure cooker. Set the temperature to 400°F and an 8 minute cook time. When the cook time ends, carefully remove the lid and place it on the cooling pad. Use tongs to remove the potatoes.
• Oven: Preheat the oven to 500°F. Line a baking sheet with foil and set a cooling rack on top. Place the potatoes on the rack and roast for 5 minutes.
• To serve, slice the potatoes lengthwise and top with your favorite toppings.

PRESSURE COOKER ROASTED POTATOES RECIPE - (4.3/5)

Steps:

• In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5-7 minutes cooking time at HIGH pressure. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Then, sprinkle everything with salt and pepper to taste and serve!