I've been playing around with my electric pressure cooker and discovered I can cook baking potatoes perfectly without turning on my oven and heating up my kitchen, and it's faster too! Here's how.
Start by washing potatoes and poke them all over with a fork.
Place a steaming rack in the cooker and add 1 cup of water.
Place the potatoes on the rack. They should be elevated above the water.
Seal the cooker and set it on steam, high pressure, and set the timer - my 10-ounce potatoes took about 18 minutes. At the end of the cooking time, allow the pressure reduce on it's own (my cooker took about 10 minute for it to cool and depressurize enough for the safety lock to release).
Check to make sure the potatoes are cooked all the way through. You should be able to pierce the potato easily with a knife. Carefully remove potatoes from cooker (careful, they're super hot). The skins will slip off easily if you like. Use the potatoes for just about anything - add them to soup, make home fries, mash them, etc.
Pressure Cooked Baking Potatoes
makes 2 servings
- 2 Idaho Potatoes, washed (10 ounces each)
- 1 cup water
- Place a steam rack into electric pressure cooker and add water.
- Pierce potatoes several times with a fork and place on a steam rack.
- Seal cooker and set the cooker to the following: steam, high pressure, 18 minutes.
- When the cooker is done, allow it to cool down naturally until the safety lock releases, about 10 minutes.