Potatoes in Pressure Cooker

Name: Potatoes in Pressure Cooker
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes (medium size) 1.5 lbs; Water 1 glass; Fine salt to taste; Potatoes (medium size) 1.5 lbs; Water 1 cup; Fine salt to taste; Extra virgin olive oil to taste; Parsley 1 bunch; Extra virgin olive oil 3 tbsp; White wine vinegar 0.7 tbsp; Fine salt to taste; Black pepper to taste

it es br fr de

427.4

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 427.4
Carbohydrates g 63.4
of which sugars g 1.9
Protein g 7.5
Fats g 16
of which saturated fat g 2.5
Cholesterol mg 5.8
Sodium mg 254.7

Difficulty: Easy
Prep time: 5 min
Cook time: 25 min
Serving: 4
Cost: Very low
Note For this recipe, a 4.5 L pressure cooker is used

PRESENTATION

Cooking potatoes in a pressure cooker the Italian way is honestly a game-changer. Really, it's for anyone who wants tender spuds without waiting forever. You know, across Italy, potatoes are a staple side for meat or fish, and the pressure cooker—well, it brings some real perks. Leave those skins on, and you get potatoes that stay moist inside while nice and firm outside—ideal for salads. Plus, you keep all that awesome potato flavor, thanks to the pressure cooker’s steamy vibe. This way, you save time and keep your kitchen cool—such a win, especially when it's scorching hot or you're in a rush. Really. You'll notice that instant pot potatoes have a deeper taste because they’re not soaking in water, keeping those sweet and earthy notes intact.

Italian cooks love to mix things up. Sometimes they peel and brown the potatoes first—which gives a golden outside and a perfectly soft inside. And the crispy finish? Seriously good. It lets the pressure cooker work its magic. Whether you’re making pressure cooker potato recipes to pair with roast meats or grilled fish, it's super versatile. Different Italian regions might prefer certain types of potatoes, but the core idea? Fast, energy-efficient, and just packed with flavor. And, you know, practical tips like using the right water amount and watching cooking times mean you avoid mushy potatoes or a watery mess. Fast food doesn't have to mean flavorless. Not at all. Easy pressure cooker potatoes or even creamy pressure cooker mashed potatoes come out great, really fitting into many meals. No question, they’re perfect no matter what you’re serving up. This approach highlights traditional Italian cooking, optimizing it with modern appliances for a dish that's quick and delicious. So, next time you're thinking of a side dish, remember the magic of pressure cooker potatoes—they’re simple, flavorful, and make meal prep a breeze. Cannot go wrong.

INGREDIENTS

427.4

Calories per serving

for potatoes with skin: Potatoes 1.5 lbs (700 g) - (medium size); Water 1 glass (250 g); Fine salt to taste

for potatoes without skin: Potatoes 1.5 lbs (700 g) - (medium size); Water 1 cup (250 g); Fine salt to taste; Extra virgin olive oil to taste

for seasoning: Parsley 1 bunch; Extra virgin olive oil 3 tbsp (40 g); White wine vinegar 0.7 tbsp (10 g); Fine salt to taste; Black pepper to taste

How to cook potatoes with skin in a pressure cooker

To prepare the potatoes in a pressure cooker (with skin) first wash them well 1. Then transfer them into the 4.5L pressure cooker and add 1 cup of water 2. Also add a pinch of salt 3. It is good that the potatoes do not overlap and remain slightly spaced apart.

Close the pressure cooker well with the lid, close the valve 4, and turn on the heat to medium-high. From the first whistle, indicating that the pot is under pressure, cook them on medium-low heat for 10 minutes. Turn off the heat, lift the valve to release the steam (be careful not to burn yourself). As soon as the pot is no longer under pressure and the control valve has dropped, you can open the lid 5. Remove the potatoes without burning yourself 6 and use them as you like!

How to cook potatoes without skin in a pressure cooker

To prepare the potatoes in a pressure cooker (without skin), pour a generous drizzle of oil into the 4.5L pressure cooker and let it heat over medium-low heat. Peel the potatoes 7, pour them into the pressure cooker 8, and brown them well on all sides 9. A few minutes will suffice.

Now add 1 cup of water 10 and a pinch of salt (you can also omit it, in any case, it is preferable not to overdo it at this stage, you can always season later) 11. Close the pressure cooker with its lid, close the valve 12, and turn on the heat to medium-high. From the first whistle, indicating that the pot is under pressure, lower the heat to medium-low and cook them for 10 minutes.

Once cooked, turn off the heat. Lift the valve so that all the steam contained in the pressure cooker is released quickly (do this operation carefully not to burn yourself). As soon as the pot is no longer under pressure and the control valve has dropped, you can open the lid 13 and transfer the potatoes to a container. Take care of the seasoning, first finely chop the parsley 14, then in a small bowl pour the oil, salt, and pepper 15.

Add the parsley, vinegar 16, and mix well. Now take the potatoes and cut them into quarters 17. Transfer them to a plate and season with the prepared emulsion. They are excellent both warm and cold.

Storage

You can store the cooked potatoes in the pressure cooker for 2 days in the refrigerator.

Freezing is not recommended.

Tip

When you turn on the heat under the pressure cooker it can be slightly higher to speed up the process, but as soon as you hear the whistle you should lower it, to maintain medium-low heat during cooking.

If the potatoes are large, cook them for an additional 3-4 minutes.

How to cook in a pressure cooker

How do you use a pressure cooker?

It is important not to overfill the pressure cooker. Usually, a mark inside the pot indicates the level not to exceed: usually 2/3. For foods that increase in volume, like rice, it is recommended not to exceed half.
Before starting cooking, make sure the lid is closed correctly and the valve is closed.
As soon as the cooker reaches pressure, you can lower the heat, making the steam release from the valve as constant and "light" as possible. Keeping it on low will also save energy.
How do you open a pressure cooker?

Never open the lid while steam is coming out of the valve. After cooking, you must release all the steam by lifting or turning the valve, and as soon as the pot is no longer under pressure you can open the lid.
Be careful of the steam jet during the "decompression" phase.
Why cook with a pressure cooker?

The pressure cooker allows you to cook food at a higher pressure, thus reducing cooking times.
How much water in the pressure cooker?

The amount of water should be adjusted based on cooking times. It is important that it does not dry out completely during cooking.
What to cook in the pressure cooker?

You can cook potatoes, roasts, legumes, vegetables, broths.
How long do foods cook in the pressure cooker?

Each preparation has different cooking times, compared to traditional recipes, using the pressure cooker, cooking times are reduced by about half.