They withstand the pressure cooker better, being firmer then the others. Browns would do okay, but might fall apart a bit. Gold/yellow potatoes would definitely fall apart.
Thinking about it, you might be able to do it with sweet potatoes, but that depends on the sauce, really.
Breakfast: hash brown pie. https://www.bigoven.com/recipe/cast-iron-hash-brown-pie/2686827
Lunch: fries, baked potato, simple things.
Dinner: Indian curries with red potatoes. I take chicken thighs and cubed up red potatoes, pressure cook them for about 15 minutes and done.
Also good is beef bulgogi. Thinly cut steak (shredded even), onions, red potatoes, and a bulgogi sauce of choice, 15 minutes in the pressure cooker.
How are the red potatoes with regard to taste? Are they sweeter or about the same as general brown potatoes?
This is a good overview.
https://www.huffpost.com/entry/types-of-potatoes_n_4877050
I wouldn’t call them “sweet”, but they’re less starchy, less “earthy” and firmer.
They withstand the pressure cooker better, being firmer then the others. Browns would do okay, but might fall apart a bit. Gold/yellow potatoes would definitely fall apart.
Thinking about it, you might be able to do it with sweet potatoes, but that depends on the sauce, really.