Make these quick & super easy Pressure Cooker Potatoes (Instant Pot Potatoes) in 35 minutes! Love Oven Baked Potatoes, but wish they didn’t take so long to make? These warm potatoes with a slight crisp skin are perfect for you!
Potatoes to me are like candy to children. I’m obsessed with potatoes.
When I was in college, one of my favorite snacks to eat was Wendy’s baked potatoes. I was always torn between the Bacon Cheese Baked Potato and the Sour Cream Baked Potato. Those piping hot potatoes were super cheap, filling, and satisfying for my poor college tummy.
When we needed an easy and filling snack, I would always suggest making oven baked potatoes. We could easily finish a 20 lbs bag of potatoes with just the two of us. But when your tummy is growling, the 1+ hour baking in the oven seems like forever.
So, I was excited when we found this pressure cooker shortcut to make oven baked potatoes. It cuts short half the cooking time!
Ingredients for Pressure Cooker Potatoes
Medium russet potatoes
Ground black pepper
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Prepare Potatoes: Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
Pressure Cook Potatoes: Place 1 cup of cold running 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 + 10 minutes Quick Release for medium russet potatoes. Adjust your time from 10 minutes (small) to 20 minutes (extra-large) depending on the size of your potatoes. After pressure cooking cycle, wait 10 minutes and turn the venting knob to the venting position to release the remaining pressure. 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.
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