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Pressure cooker potatoes are the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Ingredients
- 2 cups water
- 8 russet potatoes, scrubbed
Directions
Step 1
Pour water into the bottom of a pressure cooker (such as Presto). Place a trivet into the pressure cooker and turn the heat on high.
Step 2
Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium16mg | 1% |
| Total Carbohydrate51g | 19% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C16mg | 81% |
| Calcium39mg | 3% |
| Iron2mg | 13% |
| Potassium1183mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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