Pressure Cooker Baked Potatoes Food

EASY PRESSURE COOKER POTATOES

Steps:

• 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.
• 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.

PRESSURE COOKER BAKED POTATOES

Steps:

• Pour water into inner steel pot of pressure cooker; place trivet in water. Arrange potatoes on top of trivet. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 15 minutes. Let pressure release naturally for 15 minutes, then turn steam vent handle to venting to quick-release remaining pressure. Transfer potatoes to plates, slice down the middle, fluff insides with a fork, and fill with toppings of your choice.

INSTANT POT BAKED POTATOES

Steps:

• Place a trivet in the bottom of the pressure cooking pot and add 1 cup water.
• Pierce the potatoes in several places with a fork to allow the steam to escape.
• Place the potatoes on the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
• Use an instant read thermometer to check that the potatoes are cooked through in the center (205°F). If they're close, secure the lid in place and continue to steam for a few minutes. If they're under 190°F, lock the lid in place and add a few more minutes of cook time, followed by a 5 minute natural pressure release, and a quick pressure release.
• Remove the potatoes from the cooking pot. Discard the water and return the trivet to the cooking pot.
• If you're crisping the potatoes, coat them lightly in oil and sprinkle with kosher salt to taste.
• Air Fryer Lid: Place the potatoes on the trivet in the cooking pot. Set the air fryer lid securely on top of your pressure cooker. Set the temperature to 400°F and an 8 minute cook time. When the cook time ends, carefully remove the lid and place it on the cooling pad. Use tongs to remove the potatoes.
• Oven: Preheat the oven to 500°F. Line a baking sheet with foil and set a cooling rack on top. Place the potatoes on the rack and roast for 5 minutes.
• To serve, slice the potatoes lengthwise and top with your favorite toppings.

RED POTATOES - PRESSURE COOKER

Steps:

• Cut potatoes into 1 inch cubes.
• Place water and olive oil in 6 qt pressure cooker.
• Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill.
• Cover and bring to pressure over high heat, reducing heat after control starts to jiggle.
• Cook 3 minutes, remove from heat and use quick release method to depressurize cooker.
• Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot
• OR omit seasonings and chill potatoes for potato salad.

PRESSURE-COOKER POTATO SOUP

Steps:

• Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

SWEET POTATOES, ELECTRIC PRESSURE COOKER

Steps:

• 1. Wash sweet potatoes, skin on, leave whole and and place in a steamer basket inside your electric pressure cooker & poke a few times with a fork. Add 2 cups of water.
• 2. Set timer for 24 minutes.. When timer goes off, let set (keep warm) until time to serve.
• 3. Cut in half and serve with skin on or off depending on your preference. Serve with butter and brown sugar and a little cinnamon or pumpkin pie spice.
• 4. If you prefer to prepare differently: How to cut sweet potatoes Larger sweet potatoes can prove difficult to cut. When cutting lengthwise, or into slices or wedges, use a large knife and gently apply your weight forward to thrust the knife through the sweet potato. Slices, wedges, sticks and slicing lengthwise are all suitable cuts for sweet potatoes. To avoid browning, rinse the flesh with cold water.
• 5. How to cook sweet potatoes Sweet potatoes are delicious cooked whole. When baked, their thin skin puffs to a crisp finish and inside you'll discover a sweet, pillowy flesh. While baking is the most traditional way to cook sweet potatoes, there are countless ways to prepare them and cash in on their heavenly sweetness. When cooking whole sweet potatoes, pierce their skin several times with a fork and bake at 400 degrees for 40-50 minutes or until fork tender. Sauté sliced or diced sweet potatoes in oil for about 10 minutes. Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Steam 1-inch slices over simmering water. Microwave whole sweet potatoes for 5 to 8 minutes rotating halfway through. Micro-bake whole sweet potatoes: microwave 4 minutes, then bake at 450 degrees for 5 to 10 minutes. Grill or broil 1-inch thick slices for 10 minutes or cut sweet potato in half lengthwise and grill 20 to 25 minutes. Grate raw into slaws and salads. http://www.ncsweetpotatoes.com/sweet-potatoes-101/sweet-potato-varieties/
• 6. Wash cured sweet potatoes and bake or boil until slightly soft. If boiled, drain immediately. Thoroughly cool the baked or boiled sweet potatoes. Wrap individually (skins left on) in freezer film or foil and place in plastic freezer bags. Seal, label and freeze. Most sweet potato dishes freeze well. Save time and energy by making a sweet potato dish to serve and one to store in the freezer. For more information: http://aggie-horticulture.tamu.edu/archives/parsons/vegetables/sweetpotato.html