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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.