You can peel the potatoes or leave them unpeeled for this recipe.
For crispy roasted potatoes, like those pictured, toss the steamed potatoes with olive oil, salt, and ground pepper, and spread onto a baking sheet. Roast at 425F until browned and crispy on the outside.
- 1 cup water
- 2 pounds potatoes, cut into 1 1/2-inch chunks
1 Prepare the potatoes for cooking: Pour the water into the inner pot of the pressure cooker. Put the potatoes in the steamer basket, then lower it into the pot.
2 Pressure cook the potatoes: Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Select the “Steam” or “Manual” setting, and set the cooking time to 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure.)
3 "Quick release" the pressure: When the cooking program finishes, perform a quick pressure release by moving the pressure vent to its “venting” position.
4 Remove the potatoes from the pot: When the pressure has fully released, open the pot. Use a pair of heat-safe mitts to remove the steamer basket of potatoes.
If not using the potatoes right away, let them cool completely and then refrigerate in a covered container. Potatoes will keep for about a week.