Pressure Cooker Baked Potatoes

I've been playing around with my electric pressure cooker and discovered I can cook baking potatoes perfectly without turning on my oven and heating up my kitchen, and it's faster too!  Here's how.

Also, check out my recipe for the Very Best Instant Pot Baby Potatoes (a family favorite!).

Start by washing potatoes and poke them all over with a fork.

Place a steaming rack in the cooker and add 1 cup of water.

Place the potatoes on the rack.  They should be elevated above the water.

Seal the cooker and set it on steam, high pressure, and set the timer - my 10-ounce potatoes took about 18 minutes.  At the end of the cooking time, allow the pressure reduce on it's own (my cooker took about 10 minute for it to cool and depressurize enough for the safety lock to release).  

Check to make sure the potatoes are cooked all the way through.  You should be able to pierce the potato easily with a knife.  Carefully remove potatoes from cooker (careful, they're super hot).  The skins will slip off easily if you like.  Use the potatoes for just about anything - add them to soup, make home fries, mash them, etc.

Items used to make this recipe:

(affiliate links)

• electric pressure cooker https://amzn.to/3fGatwA

• pressure cooker accessories https://amzn.to/2YT5JxL

---

Pressure Cooked Baked Potatoes

makes 2 servings

Printable Recipe

Ingredients

• 2 Idaho Potatoes, washed (10 ounces each)

• 1 cup water

Directions

1. Place a steam rack into electric pressure cooker and add water.

2. Pierce potatoes several times with a fork and place on a steam rack.

3. Seal cooker and set the cooker to the following: manual, steam, high pressure, or pressure cook for 18 minutes.

4. When the cooker is done, allow it to cool down naturally until the safety lock releases, about 10 minutes.

DIY Sun-Dried Tomatoes

Tomato season is winding down here in VA and I have a wonderful way to prolong the life of all those cherry tomatoes bursting out of your garden.  Everybody love sun-dried tomatoes, but do you know how they're made?  They're placed outside  and allowed to dry naturally, uncovered and exposed to all kinds of debris floating around in the air (dust, pollen, and yes, bugs).  I prefer a more controlled environment - a clean, dust-free, pollen-free, bug-free dehydrator.   

Wash and cut your little tomatoes in half length-wise.

Place them cut side up on dehydrator trays, allowing space between them so the air can flow freely around each tomato.  Give them a light sprinkling of Kosher salt.

Stack up as many trays as you need and turn on the dehydrator.  The total time will vary greatly depending on the size of your tomatoes, but mine took about 14 hours on a very low setting, rotating the racks every few hours.  Follow the guidelines give by your dehydrator or just check them periodically, removing individual tomatoes as they're done.  I like them to remain on the soft and chewy side - they'll feel flexible and leathery, but they won't exude any moisture when pressed between your thumb and forefinger.  If you let them dehydrate longer, they'll turn crispy - great for snacking, but if you want to cook with them, reconstitute them in warm water until pliable before using.  

I like to store my dried tomatoes in the fridge, in a pretty, repurposed jam jar filled with really good olive oil.  Use in recipes, on salads, or just snack on them.  They'll last for many months in the fridge.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• food dehydrator https://amzn.to/3bs58FK

• cutting board https://amzn.to/35T1gfM

• high quality extra virgin olive oil https://amzn.to/3GD0rZk