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How to Pressure Cook Medium Red Potatoes

by Lillian Downey, studioD

Medium red potatoes make a hearty, low-fat side dish with mild enough flavors to go with a variety of entrees. Their waxy flesh holds up well in salads and casseroles, and their earthy red color make them a beautiful addition to your table. If you want tender new potatoes in a hurry, preparing them in a pressure cooker will cut your cooking time in half without producing the deflated potatoes you sometimes get in the microwave. If you use stock or broth instead of water and add your favorite herbs and seasonings before cooking, you can create an entire side dish in one pot.

Clean the potatoes under running water, using a bush if necessary.

Add 1 tablespoon of olive oil or vegetable oil to the bottom of the pressure cooker.

Place the medium red potatoes in the pressure cooker, filling it no more than 2/3 full.

Add 1 to 2 cups of water, stock or broth to produce the necessary steam your pressure cooker uses to cook foods quickly.

Place the lid on tightly. Put the pressure cooker on the stove over medium high heat.

Bring the pressure cooker to high pressure and cook the potatoes for 7 to 10 minutes.

Release the pressure by either waiting until it naturally releases as the cooker cools or running the pot under cool water, making sure not to run water over the pressure valve. Check the potatoes for tenderness. If a fork slides all the way into the middle and slides out easily, the potatoes are done. If the potatoes are still too firm, re-seal the pressure cooker and bring back to high steam. Cook for 2-minute intervals at high stem until the potatoes become fork-tender.

Items you will need
  •  Vegetable brush
  •  Olive or vegetable oil
  •  Stock or broth
  •  Fork


  • Read over the instructions to your pressure cooker before using it. Pressure cookers employ high levels of steam at dangerous temperatures, but they're safe when used correctly. Wait until the safety valve on your cooker indicates it's safe to open, then open the lid away from your body. Never open during pressurized cooking.

About the Author

A Jill-of-all-trades, Lillian Downey is a certified Responsible Sexuality Educator, certified clinical phlebotomist and a certified non-profit administrator. She's also written extensively on gardening and cooking. She also authors blogs on nail art blog and women's self esteem.

Photo Credits

  • Zedcor Wholly Owned/PhotoObjects.net/Getty Images