Instant Pot Steamed Potatoes Recipes
COOL KITCHEN STEAMED POTATOES - INSTANT POT
When it's too hot to boil or steam potatoes for potato salad or home fries, use the Instant Pot. It's faster and your kitchen will stay cool ! I use russet potatoes but you could use any potato you enjoy. For smaller potatoes you will want to decrease the cook time a bit.
Provided by Maggie M
Categories Vegetables
Time 13m
Number Of Ingredients 2
Steps:
- 1. Scrub the potatoes. Poke with the tip of a knife or a skewer then stand them up in your steamer basket. Put a cup of water in the Instant Pot, set the steamer basket in. Secure the lid onto the Instant Pot and set the vent to Sealing. Press steam .. set the time for 13 minutes and let it do it's magic.
- 2. Let it do a natural release for about 10 minutes then do a quick release. Remove lid, remove steamer basket and let the spuds cool down.
- 3. Use them for potato salad or even fried potatoes .. they will get a very nice crisp exterior and make your breakfast extra tasty !
INSTANT POT SAVORY POTATOES AND CARROTS
Instant Pot Savory Potatoes and Carrots is a super fast and simple side dish recipe. Onion Soup Mix, potatoes, carrots and some water is all it takes to make this delicious side dish.
Provided by Karli Bitner
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Wash and cut the potatoes and carrots. Cut the potatoes and carrots into small, bite sized pieces.*
- Pour the prepped potatoes and carrots into a large zip top bag along with he oil. Shake until evenly coated.
- Pour in the two packets of onion soup mix, shake until evenly coated. Pour the potatoes and carrots into your steamer basket. (If you don't have a steamer basket, you can stack on top of the trivet.)
- Pour the water into the liner of the Instant Pot.
- Add the potatoes and carrots to the Instant Pot. Cook on Manual HIGH for 3 minutes, quick release the pressure.
- Remove the potatoes from the Instant Pot and pour into the serving dish.
- Turn the Instant Pot onto Saute, and whisk in the cornstarch slurry. Stir until thickened.
- Drizzle the sauce over the potatoes and carrots before serving.
PARMESAN POTATOES
Steps:
- Boil Potatoes: Wash and dry potatoes and add them to the pot. Add water, close the lid and pressure cook them for 5 minutes using the 'Steam' or 'Pressure Cook' mode. Manually release pressure, then transfer the potatoes to a mixing bowl and discard the water.
- Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss. (By adding the cheese later, we ensure that the potatoes get seasoned evenly before the cheese sticks to them.)
- Crisp potatoes: Turn on Saute on medium heat. When it displays hot, add the seasoned potatoes, face side down. Try not to overlap them as we want a crisp exterior on all of them. Cook the potatoes, till they form a nice golden crust. This may take around 5-8 minutes. You may have to monitor the potatoes as the cheese can burn really fast.
- Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss well.
- Roast Potatoes: Preheat the oven to 400°F. Line a baking sheet with aluminum foil (for easy clean-up). Place the potatoes in a single layer, face side down. Place the baking sheet on the lowermost rack of the oven and bake for about 20-25 minutes, or until the cheese forms a light golden crust.
- Season potatoes and air fry: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Place them cut side down in the fryer basket in a single layer. Cook at 400°F for 10 minutes.
- Coat with parmesan: Transfer them back into a mixing bowl. Add a tablespoon of olive oil and grated parmesan cheese, and mix well to coat the potatoes.
- Air fry to crisp: Spread them evenly in the fryer basket. Cook at 400°F for 10 minutes or until crisp on the outside and cooked through.
- Garnish with melted butter and chopped chives. Cool 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 14 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 583 mg, Fiber 2 g, ServingSize 1 serving
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- Pressure Cook Sweet Potatoes: Place 1 cup (250 ml) of cold water and a steamer rack in the Instant Pot Pressure Cooker. Place whole sweet potatoes on the steamer rack.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook sweet potatoes at High Pressure (depending on your sweet potatoes' circumference) for:Preference: Fully cooked with some chew - Fully tendera) 6 inches: 15 - 20 minsb) 8 inches: 25 - 30 minsc) 10 inches: 35 - 40 minsd) 12 inches: 45 - 50 minsThen, do a Full Natural Release (roughly 10 - 11 mins). Open the lid carefully.
- Serve: Serve the sweet potatoes as is or drizzle with maple syrup and butter. Enjoy your sweet treat! :)
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- Place metal trivet in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Arrange potatoes on trivet, and add water. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
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- Add the steamer basket or trivet to the bottom of the Instant Pot, and put your washed potatoes on top.
- Add 1 - 2 cups of water (if you are using a trivet, this might just about touch the bottom of your trivet). You need enough to steam the potatoes.
- Set the Instant Pot to Manual (Pressure Cook on other machines), and cook for between 12 and 15 minutes. Then use natural pressure release. When the valve pops up, your potatoes are ready.
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- Now place the trivet and top of it place the stainless steel steamer basket in instant pot pressure cooker
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- Peel potatoes and cut up in chunks of about 2 inches each.Rinse potatoes and add to the inner pot of the instant pot.
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- Add the baby potatoes to the Instant Pot. Followed by minced garlic, herbs, ground black pepper, sea salt flakes, and melted butter.
- Add the vegetable stock or broth. Stir the potatoes with the butter, and the stock to make sure that the potatoes are well coated.
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- Start the instant pot and set it on Steam mode for 0 minutes on high pressure. (Note: if you like softer vegetables, increase cooking time to 1 minute)
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- Prepare Potatoes: Scrub the potatoes thoroughly under cold running water, and poke deep holes all over the potatoes with a fork. *Pro Tip: Poking the potatoes' skin before pressure cooking prevents the potatoes from bursting. It allows the steam to escape from the cooking potatoes.
- Pressure Cook Potatoes: Add 1 cup (250ml) of cold water, and a trivet in Instant Pot. Then, place the 4 potatoes on the trivet. Close lid, then turn Venting Knob to Sealing position.*Pressure Cooking Time Chart: Choose the best pressure cooking time base on your potatoes' size:7.5" Potatoes - High Pressure for 28 minutes + Natural Release for 10 minutes8" Potatoes - High Pressure for 31 minutes + Natural Release for 10 minutes 8.5" Potatoes - High Pressure for 34 minutes + Natural Release for 10 minutes 9" Potatoes - High Pressure for 37 minutes + Natural Release for 10 minutes 10" Potatoes - High Pressure for 43 minutes + Natural Release for 10 minutes 10.5" Potatoes - High Pressure for 46 minutes + Natural Release for 10 minutes 11" Potatoes - High Pressure for 49 minutes + Natural Release for 10 minutes *Note: If you're cooking a big batch or pot full of potatoes in Instant Pot, it'll take a longer time to "Get Up to Pressure", so you'll need to reduce the pressure cooking time acco
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