Instant Pot Boiled Potatoes Recipes
INSTANT POT BOILED POTATOES
Provided by My Heart Beets
Number Of Ingredients 2
Steps:
- Pour water into the instant pot's steel insert, place the trivet inside and place the potatoes on top of the trivet.
- Secure the lid and close the pressure valve.
- The cook time will vary according to the size of the potatoes. - Baby/Bite-sized potatoes (1 to 2 ounces), cook at high pressure for 4 minutes. - Small potatoes (3 to 5 ounces), cook at high pressure for 8 minutes. - Medium potatoes (6 to 8 ounces), cook at high pressure for 10 minutes. - Large potatoes (9-12 ounces), cook at high pressure for 12 minutes.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
INSTANT POT BOILED POTATOES
Easy Instant Pot Boiled Potatoes is a simple technique that will produce fork-tender russet, gold, red or baby potatoes every time!
Provided by Aneesha Gupta
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork. Place trivet in the inner pot of Instant Pot.
- Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using.
- Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).
- Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.
- Open the lid when the pin drops. Check potatoes for doneness by inserting a pairing knife in the middle. If it goes in smoothly, potatoes are done. Remove potatoes to prevent overcooking, and set aside to cool.
- Wash baby potatoes and remove any sprouts, no need to prick them. Add the potatoes in the instant pot.
- and 1 cup water in the Instant Pot (2 cups in 8 qt) (pic 1), along with 1 teaspoon salt. Salt is optional, but it does season these potatoes well.
- Close the lid, vent set to sealing position. Set pressure cook or manual for 5 minutes at HIGH pressure.
- Once cooking time is up, release pressure manually . If not in a rush, you can wait 5-10 minutes to allow the steam to release naturally.
- Open the lid when the pin drops and check for doneness by inserting a knife in the center of one of the larger potatoes). Remove potatoes to prevent overcooking, and set aside to cool.
Nutrition Facts : Calories 66 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 596 mg, Fiber 3 g, ServingSize 1 serving
INSTANT POT BOILED POTATOES
You can make perfectly boiled potatoes in Instant Pot in less than 15 minutes.
Provided by Corrie
Categories Side Dish
Time 15m
Number Of Ingredients 2
Steps:
- Pour 2 cups of water into the Instant Pot.
- Place the trivet on the bottom of the Instant Pot.
- Place the potatoes on the trivet, close the lid and seal the valve.
- Cook for 10 minutes on high pressure.
- When cooking cycle ends, wait for a natural pressure release.
- Once done, open the lid, take out the potatoes and enjoy :)
Nutrition Facts : Calories 164 kcal, Carbohydrate 37 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOW TO BOIL POTATOES IN INSTANT POT?
Learn how to cook or boil the potatoes in Instant pot. It is very easy and no attention required.
Provided by Kanan
Categories Basics
Time 17m
Number Of Ingredients 2
Steps:
- Scrub and wash the potatoes well and remove all the dirt.
- Add around 2 cups of water in the inner pot of instant pot.
- Put the trivet or steamer basket in the pot and place potatoes on trivet.
- Close the IP with lid, keep the valve to sealing position and cook on Manual (High) for 6-8-10 minutes for small-medium-large potatoes.
- Let it NPR (natural pressure release). Once pin drops, open the lid.
- Check by inserting a knife or fork in the center, it should go in easily without any efforts.
- Remove the cooked potatoes from IP using tongs.
- If using right away then peel the skin by hand, it will come off right away.
- Or store without peeling in the refrigerator for later use.
Nutrition Facts : ServingSize 1 medium, Calories 131 kcal, Carbohydrate 30 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 4 g, Sugar 1 g
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
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