Pressure Cooker Potatoes

• Vegan
• Gluten free

• Produce

  • 4 Russet potatoes, medium

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on pressurecookrecipes.com

Description

Ingredients

• 4 – 8 medium russet potatoes (roughly 0.6 pounds (250 grams) each)
• 2 tablespoons olive oil
• Kosher salt
• Ground black pepper

Directions

• Prepare the Potatoes: Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
• Pressure Cook the Potatoes: 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 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) Preheat Oven: While the potatoes are cooking in the pressure cooker, preheat the oven to 400F.
• (Optional Step) Bake in the Oven: 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: Serve piping hot with unsalted butter, kosher salt, and more ground black pepper.