Thursday, March 17, 2011

Pressure Cooked "Baked Potatoes"

Here's another great recipe for your electric pressure cooker. We made these baked potatoes tonight and they are really easy to make. I loved how much FASTER they are to cook than baked potatoes in an oven. And they taste delicious!


Pressure Cooked "Baked Potatoes"
First take up to 10 small, clean baking potatoes and wrap them in foil (you can use bigger potatoes but you will need to cook them a bit longer)..

Place them on the metal trivet in a 6-quart electric pressure cooker (yes, they can be layered - I only needed five this time so I didn't need to).



Pour in 2 cups water. Close the lid and lock it into place. Cook on high pressure for 15 minutes (or adjust the time to longer for larger potatoes). Naturally release the pressure.


Then comes the best part: 
eat and enjoy!


Pressure Cooked "Baked Potatoes"
Printable Recipe

up to 10 small, clean baking potatoes
2 Cups water
Aluminum Foil

Wrap the potatoes with aluminum foil. Pour 2 cups water into a 6-quart electric pressure cooker and place the metal trivet inside. Layer foil-wrapped potatoes in the pressure cooker pot. Close and lock the lid into place. Then cook on high pressure for 15 minutes. Release the pressure naturally. Eat up and smile!

Recipe Source: adapted from cookeatshare.com


Here's some of my favorite Baked Potato Toppings:

  • Homemade Chili
  • Broccoli/Cheese sauce - today I put in broccoli, cauliflower and butternut and sunshine squash cubes and mixed in cheese after I steamed them. Good and healthy!
  • Bacon Bits
  • Sour Cream
  • Crunched up flavored potato chips (not the healthiest, but tasty if you have some leftover chips to use)
  • Green onions/chives
  • Beef Stroganoff

What do you like on your baked potato?

For more pressure cooker recipes see my pressure cooker recipe page. Or follow my pressure cooker board on pinterest.

11 comments:

Laura @ Hip Pressure Cooking said...

Heather,

What is the advantage of wrapping the potatoes in foil vs. steaming them directly on the rack? Do they stay drier/moister?

The end result looks fantastic!!!

Ciao,

L

Heather {Healthy Family Cookin} said...

Great question! The foil gives the potatoes a texture of a baked potato when they are cooked in the pressure cooker. Less moist, less "starchy", less "mashy" if you will. If I am cooking mashed potatoes, I don't add the foil because the mashy, starchy, moistness is what is desired.

Anonymous said...

I don't have a metal trivet with my cooker. It that necessary or could you make the potatoes without it?

Heather {Healthy Family Cookin} said...

I've never tried it without. The whole point of the trivet is to keep the potatoes off the base so that they cook more evenly. I'm guessing they would still be fine, but maybe just cook more where they are touching the bottom of the pan.

Anonymous said...

I stumbled on this tonight knowing my steaks would be done well before the foil wrapped potatoes would be. Fabulous, I had 6 big bakers and I pressure cooked them standing up for 35 minutes. Perfect.

Lara Freeman said...

Just a tip. If you don't have a rack that you can insert in a pressure cooker, make some foil balls to put on the bottom.

Anonymous said...

Can also put canning jar rings on bottom of cooker

Todd Cheney said...

Just got my Fissler 8/4qt pressure cooker. Oh, I love it. And NOW, baked potatoes without a hot oven for an hour. Thanks for posting. We just ate dinner! It was a hit.

Leslie

Anonymous said...

I just bought a presdure oven. Do you think I can use the same directions?

Heather {Healthy Family Cookin} said...

I'm not familiar enough with how pressure ovens work to give you a good answer for that. Let me know what you find out though, I'm intrigued.

Anonymous said...

I believe you can "scrunch" tin foil in the bottom of cooker rather than using a rack.

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