- 18 mins
Ingredients
- 2 cups water
- 6-8 medium potatoes (any kind)
- 1 teaspoon coarse rock salt
Preparation
Step 1
Place the washed potatoes inside the pressure cooker, with the largest potatoes in the bottom and the smaller on top, and add the water.
Then, put the salt on top (it will melt and combine with the water during cooking). Never put salt in direct contact with a cold stainless steel pressure cooker as it may discolor the metal.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 18 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high (if you are using a gas cooktop ensure the flames are not licking the sides of the cooker - that is a little too high and could discolor the metal and damage the handles) and when the cooker indicates it has reached high pressure (with this model, the indicator comes up to the second white ring), lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
When time is up, open the cooker by releasing the pressure through the valve- each pressure cooker does this differently so consult your manual for specific instructions!
Transfer potatoes to mixing bowl, reserving the cooking water, and while they are as hot as you can handle, remove the skins (or leave them on if you prefer).