How to Cook Potatoes in a Pressure Cooker: Times for Whole, Cubed and Mashed
Yes. Add a rack, at least 1 cup of water and the potatoes, then cook at high pressure. In a stovetop cooker at 15 psi, Presto gives 10 minutes for whole 1½-inch potatoes, 15 minutes for whole 2½-inch potatoes, and 3 to 5 minutes for slices.
Electric cookers such as the Instant Pot run at a lower pressure, so check with a knife and add a few minutes if needed. Release the pressure straight away so the potatoes do not overcook.
- Always add liquid. Presto uses 1 to 1½ cups of water for potatoes; Hawkins says there must be enough to make steam for the whole cook.
- Start timing when the cooker reaches full pressure, not when you turn on the heat.
- Size matters more than quantity. Presto notes that the amount of vegetables does not change the time.
- Cool the cooker at once after vegetables to stop them going mushy.
- Never fill a pressure cooker more than two-thirds full with vegetables.
Can you cook potatoes in a pressure cooker?
Yes, and it is one of the fastest ways to cook them. Whole potatoes that take 25 to 30 minutes to boil are tender in 10 to 15 minutes under pressure, plus the time to heat up and release.
Pressure raises the boiling point of water. Presto says its stovetop cookers reach about 250°F at 15 pounds of pressure, compared with 212°F for boiling water at sea level. The higher temperature cooks the starch faster.
What happens to potatoes when you pressure cook them?
The steam cooks them evenly from outside to center. Whole potatoes keep their skins and most of their shape. Cut potatoes soften quickly and can turn mushy if you leave them under pressure too long or let the pressure drop slowly.
Waxy potatoes such as red and new potatoes hold their shape best. Floury potatoes such as russets fall apart more easily, which makes them ideal for mashing.
Pressure cooker potato cooking times
These times come from the vegetable timetable in Presto’s stovetop pressure cooker manual and from Instant Pot’s official cooking time table. Use the shorter time for firmer potatoes and the longer time for soft ones.
| Potatoes | Stovetop at 15 psi (Presto) | Water | Electric, high (Instant Pot) |
|---|---|---|---|
| Whole, 2½-inch (medium to large) | 15 min | 1½ cups | 5 to 8 min for large whole |
| Whole, 1½-inch (small) | 10 min | 1 cup | 3 to 5 min for small whole |
| Small red potatoes, about 12 per pound | 5 min | 1 cup broth | See small whole |
| Sliced ¾ inch thick | 5 min | 1 cup | — |
| Sliced ½ inch thick | 3 min | 1 cup | — |
| Cubed or diced | 5 min for mashing (2 lb diced, 1½ cups broth) | 1 to 1½ cups | 1 min |
Large russets are where cookers differ most. If a knife meets resistance in the center after the listed time, close the lid, bring it back to pressure and cook 2 to 3 minutes more.
Stovetop cookers such as Presto run at about 15 psi. Most electric multi-cookers run at a lower pressure on “high”, so a recipe written for one type may need adjusting in the other. Always start with your cooker’s own manual.
How to cook potatoes in a pressure cooker
Stovetop pressure cooker
- Prepare. Scrub the potatoes. Leave them whole, or cut them into even pieces so they cook at the same rate.
- Add rack and water. Put the cooking rack in the cooker and add 1 to 1½ cups of water, depending on the time in the table.
- Load. Place the potatoes on the rack. Keep the cooker no more than two-thirds full.
- Bring to pressure. Close the lid securely and heat. On a Presto, timing starts once the regulator begins to rock gently.
- Lower the heat. Once at full pressure, turn the heat down just enough to keep a slow, steady rocking or hiss.
- Cool at once. When the time is up, cool the cooker right away, following your manual, then open the lid away from you.
Electric pressure cooker or Instant Pot
- Add trivet and water. Put the steam rack in the inner pot and add 1 cup of water.
- Add potatoes. Place them on the rack, below the max line.
- Set the time. Close and seal the lid. Choose Pressure Cook on high and set the time for your potato size.
- Release. When it beeps, use quick release, keeping your hands and face away from the steam.
- Test. Pierce the largest potato with a knife. If it is firm in the middle, seal and cook 2 to 3 minutes more.
Indian whistle-type cookers (Prestige, Hawkins)
Many Indian cookers are used by counting whistles. Hawkins recommends timing from when the cooker reaches full pressure, then reducing the heat. Whistle counts vary with the cooker, burner and amount of water, so time by the clock where you can.
For a 4-litre cooker, follow the same rule: enough water to make steam for the whole cook, potatoes no more than two-thirds full, and the lid opened only once the pressure has fully dropped.
Mashed potatoes in a pressure cooker
Presto’s garlic mashed potatoes recipe shows how quick this is. It uses 2 pounds of peeled, diced russets, 4 cloves of garlic and 1½ cups of chicken broth, cooked for 5 minutes at pressure, then mashed in the cooker.
- Cook. Pressure cook diced potatoes in broth or salted water for the time in the table.
- Release and drain. Cool the cooker at once. Drain off excess liquid if you used water.
- Mash. Mash in the pot with butter and warm milk. Season with salt and pepper.
Common problems
| Problem | Likely cause | Fix |
|---|---|---|
| Mushy or falling apart | Too long, or pressure left to drop slowly | Use the shorter time and cool the cooker at once |
| Hard in the center | Large potatoes, or time started too early | Cut to even sizes; start timing at full pressure |
| Burn warning or scorching | Too little water, or potatoes sitting in the liquid without a rack | Use at least 1 cup of water and the rack |
| Uneven results | Mixed sizes | Sort potatoes by size, or cut large ones in half |
| Skins split | Normal with pressure | Pierce whole potatoes with a fork first if you prefer |
Frequently asked questions
How long do you cook potatoes in a pressure cooker?
In a stovetop cooker at 15 psi, about 10 minutes for whole 1½-inch potatoes, 15 minutes for 2½-inch potatoes, and 3 to 5 minutes for slices. Instant Pot lists 3 to 8 minutes for whole potatoes and 1 minute for cubes on high.
How much water do you need to pressure cook potatoes?
At least 1 cup for most cookers. Presto uses 1 cup for small whole potatoes and slices, and 1½ cups for larger whole potatoes. Check your manual for its minimum.
Do you need to peel potatoes before pressure cooking?
No. Whole potatoes cook well in their skins, and the skins slip off easily afterward. Peel first only if you are dicing them for mashing.
Should I use natural or quick release for potatoes?
Quick release for most potatoes. Presto advises cooling the cooker at once after vegetables to prevent overcooking. A slow, natural release keeps cooking them and can make cut potatoes mushy.
Can you pressure cook potatoes and meat together?
Yes, but add them in stages. Presto’s beef stew cooks the meat first for 8 minutes, then adds quartered small potatoes and vegetables for another 3 minutes.
Can you pressure cook sweet potatoes the same way?
Yes. Presto lists 4 to 5 minutes for ½-inch slices and 6 to 8 minutes for 1 to 1½-inch slices of sweet potato at 15 psi, with 1 cup of water.
The bottom line
Pressure cooking potatoes is fast and reliable: a rack, 1 to 1½ cups of water, high pressure, and a quick release. Whole small potatoes take about 10 minutes on a stovetop cooker, larger ones about 15.
Test the biggest potato with a knife, and add a few minutes if it needs it. For another fast method, see how to cook potatoes in a rice cooker.
- Presto, 4- and 6-Quart Stainless Steel Pressure Cookers: Instructions and Recipes (PDF), Fresh Vegetable Timetable and recipes.
- Presto, Herbed Red Potatoes.
- Instant Pot, Cooking Time Tables.
- Hawkins, Easy Tips for Better Cooking.
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