On any form of salad or vegetable, quite simple and tasty.
| Prep Time: | 5 mins |
| Cook Time: | 26 mins |
| Additional Time: | 10 mins |
| Total Time: | 41 mins |
| Servings: | 2 |
| Yield: | 2 baked Idaho(R) potatoes |
Ingredients
- 1 cup water
- 2 extra-large Idaho® Russet Potatoes
- 1 teaspoon olive oil
- generous pinch of salt
Instructions
- Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
- Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
- Rub each potato with a little oil (just enough to lightly coat) and salt generously.
- Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for best results, 10 to 40 minutes. Unlock and remove the lid.
- Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water-pressure cookers need liquid to get pressurized.
- Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven, or toaster oven for a few minutes.
Reviews
I’m sure I’ve made a recipe that turned out so badly before but I honestly can’t think of one. Sixteen minutes at high pressure followed by 10 minutes for a natural release. The outside is a bad boiled potato. The skin peels off when I try to squeeze it open. The interior is crunchy. Total fail.