From the cookbook that comes with the Instant Pot
instant pot, staple
5 Servings
- 6-8 whole potatoes (red or yukon gold)
- 1 C water
- 1/2 t salt
DO NOT TRY TO USE THIS RECIPE WITH THE RICE COOKER. POTATOES ARE TOO BIG AND DENSE TO STEAM EFFECTIVELY IN A RICE COOKER. YOU NEED A PRESSURE COOKER LIKE THE INSTANT POT FOR THIS RECIPE.
Scrub/wash potatoes well, stab them a bit with a fork (you're making vent holes). Add water to cooker, put potatoes in a steamer basket. Cook on steam setting for 10 minutes. Natural release. Check tenderness with a fork, if necessary, re-cook for 3-5 minutes. You've had potatoes before, you want these to be cooked, not raw. That's what you're aiming for.
Cool the potatoes under running cold water, to stop the cooking, and to make them easier to handle. Literal hot potatoes are difficult to hold.
Boiled potatoes are fantastic things to have on hand. You can eat them with just a bit of salt, or get really fancy with salsa, sour cream, shredded cheese. Or you can chop them up a bit, sauté with onions and cumin, and use the mixture in rolled tacos, or samosas. Or cube them up and fry them in a skillet with a splash of oil for breakfast burritos.
