To be totally honest a lot of the flavour in this potato salad is due to the liberal use of olive oil. Cook for 10-12 minutes at high pressure then release the pressure manually. Larger potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add the potatoes directly on the trivet, stacking them if necessary. Release the pressure manually when the beep sounds. Place potatoes in the steamer and cook for 8 minutes at high pressure. Potatoes over 250g each (around 9 oz) will need 12 minutes, medium potatoes should be done in 10.īaby potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add a steamer basket. You don’t have to adjust the cooking time if you are using more potatoes than specified below, you do however have to change it slightly depending on potato size. Baby potatoes come out perfectly tender without you having to watch the pot and keep pricking them with a fork! Larger potatoes keep their shape better – a win-win all round! I know that boiling potatoes is not exactly difficult… But trust me when I say that it is totally foolproof in a pressure cooker. Choose virgin or extra virgin olive oil for this salad – they are the least processed and most beneficial.