Potatoes - Pressure Cooker

We eat potatoes everyday because they are inexpensive, versatile and satisfying. I cook a big batch of potatoes about three times per week. Some days we eat potatoes with soup or stew on top, other times with mustard or salsa, or even plain. They are also good diced and added to salad. This is how I pressure cook potatoes:

Place a rack or steamer basket into the pressure cooker. Pour in 1 1/4 cups of water. Arrange 9 to 12 medium-sized washed potatoes in the basket. Make sure not fill the pot more than 2/3 full of potatoes. Cook under pressure for 15 minutes. Small potatoes only need about 12 minutes. I use the "high pressure" and "normal" settings on my 8 quart Instant Pot. Allow natural release. The skin of the potatoes often cracks during cooking and that is okay.

Using tongs, transfer the hot potatoes from the pot to cooling racks. When the potatoes have cooled enough to go in the refrigerator, place them in a food storage container. Keep in refrigerator up to five days.

Sometimes I cook a sweet potato or two on top of the white ones. If the sweet potatoes are extra large, I'll cut them in half before cooking.

Potatoes - done cooking

Potatoes - cooling

Potatoes - ready for the fridge

These days I prefer pressure cooking potatoes to baking for several reasons. Pressure cooking is easier because the potatoes don't need to be pricked all over with a fork prior to cooking. Pressure cooking time is less and it doesn't heat up the kitchen as much as baking. Clean-up is faster. And finally, pressure cooking might be healthier than baking, since less acrylamide will form during wet rather than dry cooking methods.