- 4-6 large Russet potatoes
- 1 cup water
Pour 1 cup cold water into the bottom of the pressure cooker, and then place a trivet at the bottom.
Scrub 4-6 Russet Potatoes and pierce with a fork.
Set to high pressure and cook 15 minutes. For smaller sized, you can start with 12 minutes.
Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure.
Crisp under the broiler. If you're eating as-is and want a crispy skin, you can broil for 2-3 minutes in the oven. (optional)
serving size is one large potato, as-is. Can easily half one potato and half the nutrition info below.
- Small Russet potatoes (6 to 8 ounces): 12 minutes on high pressure
- Medium Russet potatoes (8 to 10 ounces): 15 minutes on high pressure
- Large Russet potatoes (10 to 12 ounces): 18 minutes on high pressure
Serving: 1g | Calories: 126kcal | Carbohydrates: 26g | Protein: 5g | Fiber: 5g