Red Potatoes - Pressure Cooker

READY IN: 13mins
Recipe by Shelley Lee

These potatoes come out perfect and are so fast! They can be seasoned and served as a side dish, or chilled to use in potato salad.

Top Review by Montana Heart Song

Great recipe! Simple and the Olive oil seemed to flavor the entire potato. I poked a hole in each baby potato so the skin would peel and explode. I have a 50# bag of mixed red potatoes, small baby, medium and large, the end of the season potatoes. I used the smallest baby ones I could find. I used butter, sea salt, black pepper and minced cilantro. I served hot! I served with grilled chicken breast. I will do again. It is really faster than boiling and the skins stay intact, a very pretty dish!

Ingredients Nutrition


  1. Cut potatoes into 1 inch cubes.
  2. Place water and olive oil in 6 qt pressure cooker.
  3. Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill.
  4. Cover and bring to pressure over high heat, reducing heat after control starts to jiggle.
  5. Cook 3 minutes, remove from heat and use quick release method to depressurize cooker.
  6. Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot
  7. OR omit seasonings and chill potatoes for potato salad.

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