Steaming Soft Potatoes: Pressure Cooker Perfection

Steamed potatoes are a quick and easy dish to make in a pressure cooker, and they can be used as a base for a variety of recipes. The cooking time will depend on the size of the potatoes, but it usually takes between 8 to 15 minutes for them to be ready. You can also boil potatoes in a pressure cooker, which takes about 15 minutes in total.

Selecting and preparing potatoes

When it comes to selecting potatoes for steaming in a pressure cooker, you have a variety of options. You can use any type of white-fleshed potato, such as baby potatoes, russets, Yukon golds, or standard white potatoes. Sweet potatoes, however, require a different cooking time. Choose the type of potato that best suits your intended use.

Once you've chosen your potatoes, it's time to prepare them for cooking. Start by scrubbing the potatoes to remove any dirt or residue. Then, cut the potatoes into uniform pieces. The recommended size is around 1 1/2-inch cubes or chunks. This ensures even cooking and proper doneness.

If you're using baby potatoes, you can leave them whole or cut them in half. For small potatoes (2-3 inches), cut them into halves or quarters. Regular-sized potatoes (3-4 inches) should be cut into quarters, and bigger potatoes should be cut into pieces no bigger than 2 inches.

You can peel the potatoes or leave the skin on, depending on your preference. If you plan to eat the skin, make sure to wash the potatoes thoroughly before cutting them.

After cutting the potatoes, you can place them in a steamer basket or directly into the liner pan of your pressure cooker. If you use a steamer basket, it will be easier to take the potatoes out and drain the water when they are done cooking.

Now that your potatoes are selected and prepared, you can move on to the next step of steaming them in your pressure cooker.

Setting up the pressure cooker

To set up your pressure cooker for steamed potatoes, start by adding water to the pot. You'll need at least half a cup of water, or refer to your manufacturer's instructions for the minimum amount required. If you're using an electric pressure cooker, simply pour the water into the inner pot.

Next, you'll want to prepare the rack or basket for your potatoes. If your pressure cooker has a steamer rack, insert it into the pot. If not, a steamer basket will do the trick. Place the potatoes on the rack or in the basket, ensuring they're in a single layer with enough space around each potato. If you're using a steamer basket, you can add the potatoes now or after the water has been added—just be careful not to burn yourself.

Now, add about two cups of water to the pot. The exact amount may vary depending on the size of your pressure cooker and the number of potatoes you're cooking. The water level should be just below the rack or basket to ensure the potatoes are steamed and not boiled.

Once the potatoes are in place and the water is added, you're almost ready to start cooking. Just remember to secure the lid of your pressure cooker and set the valve to the sealing position.

With everything in place, you can now set the timer and temperature for cooking. For most pressure cookers, you'll want to cook the potatoes under high pressure for around 3 to 8 minutes. However, the exact time may vary depending on the size and type of potatoes you're using, so it's always a good idea to refer to a specific recipe or your pressure cooker's manual for the best results.

Cooking time and pressure release

The cooking time and pressure release method for steamed potatoes in a pressure cooker will depend on the type of potato and the size you cut them into.

For example, for diced russet potatoes about 1 inch in size, pressure cook for 3 minutes using a steamer basket. If you are cooking them directly in the pot, 1 minute on pressure cook mode will be enough.

Baby potatoes can be cooked whole if they are 1-1½ inches in size. If you are using a steamer basket, pressure cook at high pressure for 5 minutes, then let the pressure release naturally.

For larger potatoes, cut them into 1½-inch pieces. Whole potatoes may be cooked in the pressure cooker, but they take at least 20 minutes, and the skin tends to crack and get soft.

When using a pressure cooker like an Instant Pot, the cooking time will be around 3 minutes at high pressure. The pressure cooker will take about 5 minutes to come up to pressure, and then you can release the pressure naturally or perform a quick release by moving the pressure vent to the "venting" position.

If you are using a stovetop pressure cooker, the cooking time will be longer, around 8-15 minutes at high pressure. Place the potatoes in the cooker and cook over high heat until the pressure regulator reaches 15 psi, which will take 5-10 minutes. Then, remove from the heat and allow the pressure to drop naturally for 10 minutes before unlocking and removing the lid.

Serving suggestions

Potato Salad

You can make a potato salad with either warm or cold potatoes. You can add other ingredients such as onion, peppers, or eggs.

Hash

For breakfast, you can make a hash with steamed potatoes, onions, and peppers. You can also brown them in a pan with sunny side up eggs.

Mashed Potatoes

You can mash the steamed potatoes right in the pot after they're done.

Roasted Potatoes

You can toss the steamed potatoes with olive oil, salt, and ground pepper, and then spread them on a baking sheet. Roast at 425°F until browned and crispy on the outside.

Crispy Garlic Potatoes

You can coat the raw sliced potatoes in garlic butter and then bake them on a baking sheet lined with parchment paper. Bake at 400°F for about 25 minutes, or until fork-tender.

Scalloped Potato Gratin

You can use steamed potatoes as a base for an easy scalloped potato gratin.

Air Fryer Sliced Potatoes

You can also use steamed potatoes in an air fryer to make sliced potatoes.

Storing potatoes

Avoid Sunlight

Don't store potatoes in direct sunlight. Keep them in a drawer, a basket, a closet, a paper bag, or a bamboo vegetable steamer—anywhere that's dark. They should last for about one to two weeks. Clear plastic bags are not ideal for storing potatoes. If potatoes are exposed to sunlight, they will turn green and eventually wrinkle and rot.

Maintain Airflow

Store potatoes in paper or mesh bags, or well-ventilated containers. They release carbon dioxide and water vapour, so things can get too damp. If you're storing them in the plastic bag they came in, make sure it's well-perforated and that the top isn't tightly sealed.

Don't Store Them Next to Onions

Onions and potatoes should be stored separately. Both contain a lot of moisture, which can lead to faster spoilage. When stored together, they produce ethylene gas, which will speed up the ripening process. Keep them apart in an area with good air circulation.

Don't Store Them in the Fridge

Raw, uncut potatoes should not be stored in the fridge. Colder temperatures can turn the potato's starch into sugar, and they will develop a dark discolouration when cooked. They will also produce higher levels of acrylamide, a carcinogenic substance, according to the Food and Drug Administration. Refrigeration can also make potatoes spoil quicker.

Storing Cut Potatoes

If your potatoes are already peeled and cut, submerge them in a bowl of cool water, making sure they're completely covered. Store them in the refrigerator and use them within 24 hours.

Storing Cooked Potatoes

Cooked potatoes should be stored in an airtight container in the refrigerator and consumed within three to four days. Reheat them thoroughly before consuming.

Frequently asked questions