Easy, Fast, Perfect and Soft all the way through. I've been amazed at pressure cooker baked potatoes and I bet you will too! This recipe works equally well in a pressure cooker or Instant Pot
How to Cook Potatoes in a Pressure Cooker
It's so easy and takes only minutes, for real! I wouldn't kid you about this. You can cook one, a few or MANY! That's the best part!
My daughter, Ashley taught me how to cook potatoes with her Instant Pot and then I tried it with my pressure cooker and it works equally well!
I'll give you instructions for both and you'll love the results!
Try How to Make Instant Mashed Potatoes Better too!
Easy, Fast, Perfect and Soft all the way through!
Here's What You'll Need
(PLUS SOME WATER!!!)
- Baking Potatoes (We like russets or large red potatoes) - It's easier to crisp up the skins of the russets if you prefer to do that step at the end.
- Pressure Cooker or Instant Pot - Either one works equally well. It's like MAGIC! I'll never make baked potatoes in the oven or the microwave again!
- Fork or knife - you MUST poke holes in the potatoes to avoid a potato explosion of armageddon proportions.
- Water - it's what makes the pressure cooking work.
- Kosher Salt, Oil and an Oven - if you want to crisp the skins at the end.
Here's How You Do It
- Wash the potatoes
- Poke holes in the potatoes (good deep holes)
- Place potatoes in the pressure cooker or instant pot (use a rack if you have one).
- Add 1- 1.5 cups of water
- Cook on high pressure according to the chart below.
PRO TIP - If you using russets or baking potatoes and you like crisp skins, when the potatoes are done in the pressure cooker, coat with oil, sprinkle with kosher salt and then bake in a 450 oven for 15 minutes. This gives you crispy steak house style potato skin!
Potato Pressure Cooking Time Chart
A single layer of potatoes in cooker .........................5 minutes, natural release
Double layer of potatoes in cooker..........................15 minutes, natural release.
Triple layer of potatoes in cooker ...........................25 minutes, natural release.
Tips and Tricks
- Wash your potatoes well before starting to remove all dirt. There's nothing worse than the crunch of a piece of sand when enjoying your potato.
- Understand that the skins are soft and delicate after pressure cooking and to maintain an unmarred appearance, you'll have to be very gentle removing them from the cooker.
- Remove the potatoes from the cooker and allow to drain for a few minutes, especially if you are not going to crisp the skins after pressure cooking.
- If you are cooking 1 to 2 layers of potatoes, 1 cup of water will do. If cooking more, use 1.5 cups.
- Do not overfill your pressure cooker.
- If you have super giant potatoes (6" or longer), please understand that it may take longer to pressure cook these as it takes a while for the heat to reach the middle of the giant potato.
- We love potatoes cooked this way when we do smoked ribeyes on the smoker. Whooowee! Delicious!
Watch Pressure Cooker Baked Potatoes
Hey, Would You Help Me Out?
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Pressure Cooker Baked Potatoes
Ingredients
- 4 whole potatoes baking or large red or russet
- 1 Cup water
- 1 teaspoon salt kosher
- 1 Tbs vegetable oil substitute: olive oil
Instructions
- Wash and dry the potatoes. Use a knife and poke down into the flesh of the potatoes on all sides across the surface of the potato (about 12 holes). Poke down about ½ ".
- Place potatoes into the bottom of the pressure cooker or instant pot. If you have a rack for the bottom of your pressure cooker, use that, but no worries if you don't have one.
- Add 1 Cup of water. Seal the lid. Allow pressure cooker to come to pressure on high. Once pressurized, cook for 5-8 minutes (refer to cooking time chart in the article above this recipe or in the notes section. Once cooking time has elapsed, allow cooker to come back to regular pressure naturally.
- If you prefer crisp potato skins, remove potatoes from the pressure cooker, use a paper towel to rub the potato with oil and sprinkle with salt. Preheat the oven to 450. Bake the potatoes on a baking sheet at 450 for 10-15 minutes until the skins are as crispy as you prefer.
Notes
- It is important to poke the holes in your potatoes, otherwise, they are likely to explode.
- Most steakhouse baked potatoes are russets. Red potatoes and yellow gold potatoes do not have a thick skin and are usually used for baking potatoes, but they will work.
- You do not have to bake the potato at the end, but the skin will be soft.
- Use tongs to remove the potatoes from the cooker, they are hot and wet and likely to burn you if you don't use caution.
- Allow the potatoes to cool for a few minutes before serving.
- I recommend using vegetable oil if crisping the skins, but you can use any edible oil or butter.
- Kosher salt makes a nice presentation for the salted skins.
- Wash your potatoes well before starting to remove all dirt. There's nothing worse than the crunch of a piece of sand when enjoying your potato.
- Understand that the skins are soft and delicate after pressure cooking and to maintain an unmarred appearance, you'll have to be very gentle removing them from the cooker.
- Remove the potatoes from the cooker and allow to drain for a few minutes, especially if you are not going to crisp the skins after pressure cooking.
- If you are cooking 1 to 2 layers of potatoes, 1 cup of water will do. If cooking more, use 1.5 cups.
- Do not overfill your pressure cooker.
- If you have super giant potatoes (6" or longer), please understand that it may take longer to pressure cook these as it takes a while for the heat to reach the middle of the giant potato.
Nutrition
I find myself being pretty judgey sometimes, do you? Often, this is when I feel unloved, disrespected and put upon. My vengeance is being judgy to someone else. That doesn't make it right. I'm guilty. Lord, forgive me, please.
Luke 6:37
Judge not, and you will not be judged; condemn not, and you will not be condemned; forgive, and you will be forgiven;
Christina says
Thank you for this! Your instructions are so clear and easy to follow. What I think I love most, though, is that you recognize the difference between a regular pressure cooker and an Instant Pot. It's so frustrating that most sites give results that only apply to the fancy brand but don't (necessarily) work with a more basic appliance. Now I know where to go for great pressure cooker recipes and tips! ❤️
Wendi Spraker says
Hi Christina, I much prefer a regular stove top pressure cooker to an instant pot. I had one for years and years. When mine died a couple of years ago, I bought the instant pot so that I could share those recipes here. Any of my instant pot recipes also work in a plain old pressure cooker too! Just manage the cook time and temp with your stove top. Thanks for visiting. Please come back often and tell all your friends! lol.
Debbie Prihida says
Awesome! New fave cooking method for old fave side!
And…I want the book, please. (Looking forward to your cookbook. Good luck with the publisher meeting). debbie
Chris Kinsey says
I’d LOVE the cookbook!!!!!
Wendi J Spraker says
aggregate ratings test