Tex-Mex Vegan Baked Potato: Pressure Cooker Recipe
This easy Tex-Mex vegan baked potato recipe uses a pressure cooker to deliver fluffy insides and crispy skins in a fraction of the baking time. Loaded with creamy vegan butter, dairy-free sour cream, shredded vegan cheddar, and hearty black beans, it’s a cozy Tex-Mex hug in every bite that you can whip up quickly for a satisfying meal.
Equipment
- 1 Pressure cooker
- 1 Trivet
- 1 Oven set to 400°F
Ingredients
Main ingredients
- 2 lbs. Russet potatoes about 4 medium potatoes
- Olive oil spray
- 1 tsp. Salt
- 1/4 cup Dairy-free sour cream like Kite Hill
- 1/4 cup Vegan butter like Earth Balance
- 3/8 cup Shredded vegan cheddar Violife or Miyoko's
- 1/2 tsp. Black pepper
- 1/2 cup Black beans
- Roma tomato fresh topping
- Frozen corn fresh topping
- Jalapeño fresh topping
- Cilantro fresh topping
- Chives fresh topping
Instructions
Instructions
- Start by scrubbing your potatoes clean. Then puncture them a few times with a fork so steam can escape while cooking inside the pressure cooker.
- Lightly spray the potatoes with olive oil and sprinkle them with salt.
- Place a trivet inside your pressure cooker and add 1 cup of water below. Stack those potatoes on the trivet so they don’t touch the water. Close the lid, seal the valve, and cook on high pressure for about 12 minutes.
- Once the cooking time’s up, let the pressure come down naturally for 10 minutes or so before you open the valve to release the rest.
- Carefully open the lid and check the tenderness by poking a potato with a fork. Slice each potato half lengthwise and scoop out the flesh, leaving a small border inside the skins.
- Mix the scooped potato with vegan butter, dairy-free sour cream, shredded cheddar, salt, and pepper. Fold in the black beans too.
- Spoon this creamy mix back into each skin and top with the rest of the cheddar.
- Pop these back into a 400°F oven for 10-15 minutes until the cheese melts and bubbles.
- Let cool slightly before serving with fresh toppings like Roma tomato, jalapeño, cilantro, frozen corn, and chives.
- Store leftover potatoes in an airtight container in the fridge for up to 3 days.
Notes
Serve immediately for best texture and flavor. Leftovers can be reheated in microwave or oven to restore crispiness.