Technically, they aren’t baked, but rather steamed, right?
Anyways … when Luckys Market had their 8 pound bag of taters on sale for $1.99, you bet I was right there to pick up a bag and use my $5 off $30 coupon. Of course, I spent more than $30 … I apparently have no self control in a new store.
I did, however, pick up a beef tenderloin to make on Christmas day so hey, $30 of it was for the beef. Pricey little thing.
My original plan was to make it when Jamie & Amanda were around (Mark was in Indiana) but I also wanted to do it during daylight to snap a few pics … cuz we all know the night time pics just look horrible. Not that my daytime pics are a whole lot better, but to some degree, they are. I’m working on that little skill, trust me.
So, was I worried about doing this without poking them? A little. Ok, A LOT. I mean, heck, we are putting these things under pressure and they need to breathe, right??? Expand?? Something.
But I went ahead and did it the way the majority of sites told me to … and NO POKING the taters.
Grab a few taters, make sure they are the about the same size. Give them a good wash cuz you know they grow in the ground, right?? *My brother in law and his wife grow taters and can I tell you how awesome they are when you just dug them out of the ground?? Tender and soooo flavorful.
Back to our task at hand. Sorry about that …
Add a cup of water to the Instant Pot.
Place your trivet in the pot. It came with it, you have it, just go find it.
Put your taters in there.
Put the lid on and lock in place. Make sure the valve moves freely and flip it to pressure cooking. If you see a stream of steam coming out of the vent after 10 minutes, better check to make sure you have it locked in. I didn’t and wasted my first 10 minutes.
Set the pressure cooker to 10 minutes. After about 10 minutes, you’ll hear a beep and the countdown begins! Beep means it’s to pressure and now it starts to cook for the time you programmed!
Allow to cook and release naturally.
This does TAKE longer than 10 minutes. About 10 minutes to come to pressure, 10 minutes to cook and 10-15 minutes to release. About 30 minutes total. Certainly LESS time if you were to bake them in the oven AND you will not be heating your kitchen up AND it leaves your oven open to cook other things!
Would I do this again? Yes!! I live in Paradise which is also known for the amount of humidity we have so anything to avoid heating the kitchen up is a bonus!!
*I used the leftover taters to make some country fried taters the next day for Mark when he got back from his trip. Just diced the tater up, tossed in a large skillet with some ghee, add some all purpose seasoning and let them crisp up.
Looking forward to sharing this with some of these awesome parties! Go check them out! And come back to party with ME on Wednesday!