THIS WEEK, I GOT TO THINKING - BOILING POTATOES IS A #$%^ PROCESS! It hit me hard as I prepped my mini samosas for my WGN-TV segment last week. I was showcasing a kid-friendly Indian recipe and talking about Pilot Light, an organization I recently joined that helps kids learn through food in the classroom. The thing about TV is that you have to make your one dish in several stages - there's no time to wait for things to finish boiling and baking on set. So I had to boil potatoes for all three versions. And then, for the Big Feed at Harvest Market in Springfield, IL I again had to boil potatoes. In this case, I made three hundred mini samosa puffs to sample out. I was short about 50, so on the Friday night before heading out, I literally came back from dinner with our dear friends Candice & John at 10 pm and got another batch cooking. Thankfully, I'd already boiled the potatoes and made the filling before leaving for the restaurant. Still, working till 1 am and then getting up four hours later is no fun. I find boiling potatoes is the most cumbersome part of the process - filling the pot with water, waiting for it to boil, adding the potatoes, spilling some of the water, cleaning up, and waiting again. So, I got to thinking. Could the Instant Pot help? Why can't I pressure cook my potatoes? I researched recipes and many showed me how for 3-4 potatoes at a time. But, by now you know me better than that. I'm going to go big or go home. So, I tested pressure cooking my entire bag of potatoes at one time. It worked! Oh my goodness. Dance worthy! I always boil potatoes with the skin and start by scrubbing them down, poke a few holes with a fork (I had one blow up on me in the oven once), and then boil. I can either peel them and use them right away or stick them in the fridge and peel them as needed - or use the peel if making say hash browns. If you peel them first they tend to get slimier faster in the fridge. The key to Instant Pot 'boiling' is to pour two cups of water into your pot, position your metal trivet in the bottom, and then stack your potatoes on top of the trivet. Cook according to the directions below and never look back. And, never ever have an excuse again to not cook up samosa puffs, mashed potatoes, hash browns, or even a quick chunky potato soup. This is my Diwali and Christmas gift to all of you wrapped up in one blog post - because what kind of holiday would it be without potatoes on the table? And now that you don't have to babysit your pot of potatoes you can focus on more important things. BTW ... if you want to see photos from my recent escapades, just click here on the new addition to my website - my Photo Album. If we took a photo together, I hope you'll download it and share on your own pages and tag me. Know that you all mean so much to me. Why when I meet you I have to take a photo. Huge shout out to baby Lily - the little one who loved my samosa puffs so much she asked for seconds and thirds (not to worry, her parents okayed the photo), and Christine who just got engaged and who sports orange hair and eyelashes so well I think she should keep the look even post Halloween! I love you C. and I'm truly so happy for you! xoxo Anupy.
Instant Pot: Cooked, Whole Potatoes
Pressure Cooker Size: 6 quart or larger
Warm Up: 19 minutes
Cook: 10 minutes
Cool Down: 10 minutes natural release plus manual release time
Total: 39 minutes plus manual release time
Makes: 9 cups
2 cups water
9 russet potatoes, scrubbed and poked
1. Place the inner cooking pot in your Instant Pot. Add the water and metal trivet.
2. Position the potatoes on the trivet. I was able to fit 9 into my pot just hitting the PC MAX line. The potatoes I use are about 4.5 to 5 inches long. If yours are bigger reduce the number. No matter how many potatoes you use, the cook time remains the same.
3. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 10 minutes.
4. Once the cooking is complete, release the pressure naturally for 10 minutes and then manually release the remaining pressure. Remove the lid, carefully remove the potatoes, and discard the water. Very interesting - you are left with 2 cups of water! Yep, I'm the weirdo who measures everything!
Note: I will be adding directions for other types of potatoes. If using smaller varieties, I would reduce the cook time to 7 minutes. Again, I'll add that in as I go. Feel free to share your cook times in the comment section.
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