Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 cups Cold Water
  • 1 - 8 Potatoes, (scrubbed)
  • Olive oil or vegetable oil
  • Salt

Instruction

  • Place the metal trivet into the inner liner pot of the pressure cooker. Then pour the water in. Use 1 cup for a 3 qt, 1 1/2 cups for a 6 qt pot, 2 cups for an 8 qt.
  • After scrubbing the potatoes, pierce the skin a few times with a knife or a fork. Then place them in the pot on the trivet. It's okay to stack them.
  • Close the lid and set the steam release knob to the Sealing position. Then press the +/- button, or dial to select the time in minutes:Small Potatoes (approx. 4 oz): 10 minutesMedium Potatoes (approx. 6 oz): 15 minutesLarge Potatoes (approx. 9 oz): 20 minutesEx-Large Potatoes (approx. 12 oz): 25 minutes
  • When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to manually release the remaining steam/pressure.
  • When the pin in the lid drops down, open the lid and check the potato for doneness. Pierce the potato with a knife. If the knife doesn't slide through easily, the potato needs a few more minutes cook time. Close the lid and set the time for a few more minutes.