Instant Pot Red Potatoes Recipes

INSTANT POT RED POTATOES

Steps:

• In the base of a 6-quart pressure cooker, combine the halved potatoes, broth, Italian seasoning, garlic powder, sea salt, black pepper. Stir gently to combine.
• Place the butter on top and lock on the lid.
• Set the time to 7 minutes at high pressure.
• When the cooking time is complete, carefully use the quick release to release the pressure and remove the lid.
• Stir the potatoes and transfer to a serving dish.
• Serve hot.

INSTANT POT® GARLIC ROASTED POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
• Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 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 lid.

PRESSURE COOKER / INSTANT POT GARLIC ROASTED RED POTATOES

Steps:

• Pour 1 cup water into the pressure cooking pot and place a steamer basket in the bottom. Place the diced red potatoes in the steamer basket. Lock the lid in place. Select High Pressure and 4 minutes cook time.
• When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the float valve drops, carefully remove the lid. Remove the red potatoes to a bowl and set aside. Discard cooking liquid and wipe out the cooking pot. Preheat broiler.
• Return the pot to the housing. Select Saute and melt the butter. When the butter is melted, add garlic and saute, stirring frequently, for 1 to 2 minutes. Remove the cooking pot from the housing and add Italian seasoning, salt, and pepper and stir until combined. Carefully add the cooked red potatoes and gently stir to coat.
• Pour red potatoes onto a baking sheet and spread into a single layer. Sprinkle evenly with Parmesan cheese. Broil on high until cheese is melted and potatoes begin to brown, about 5 to 10 minutes. Remove from oven and serve.

INSTANT POT ROASTED POTATOES

Steps:

• Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb (680g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release. *Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)
• Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes. Discard water in inner pot & towel dry inner pot. Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button). Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot. Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter. Sprinkle 1 tsp (4g) garlic powder and 1 tsp (4g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken & harden a little. Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired). For reference, we used roughly 4 pinches of coarse kosher salt.
• Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving. Enjoy!~ :)

INSTANT POT BOILED POTATOES

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.

INSTANT POT BOILED POTATOES

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.