Instant Pot Potatoes Recipe – Quick & Easy Pressure Cooker Guide

Last Updated on 2 months by Neha Deshmukh

Instant Pot Potatoes Recipe – Quick & Easy Pressure Cooker Guide

Hey everyone! If you’re anything like me, you’re always looking for ways to make delicious food faster, right? Well, let me tell you, these Instant Pot potatoes are a total game-changer. I first made these when I was short on time but craving a comforting side dish, and now they’re a regular in my kitchen. Seriously, perfectly cooked potatoes in minutes? Yes, please!

Why You’ll Love This Recipe

This Instant Pot potato recipe is a lifesaver for busy weeknights. It’s unbelievably easy – seriously, minimal effort required! – and delivers fluffy, tender potatoes every single time. Plus, the Instant Pot keeps your kitchen cool, which is a huge win, especially during those hot summer months. Forget boiling a huge pot of water; this method is so much quicker and more efficient.

Ingredients

Here’s what you’ll need to make these amazing Instant Pot potatoes:

• 4-10 potatoes (depending on size and your needs)
• 1 cup water (approximately 240ml)

Ingredient Notes

Okay, let’s talk potatoes! You can really use any kind you like, but I find Yukon Golds or red potatoes work beautifully. They hold their shape well and get wonderfully creamy.

Don’t worry about peeling them if you don’t want to – the skins are perfectly edible and add a nice rustic touch! Just give them a good scrub. I usually use a vegetable brush to get all the dirt off.

Step-By-Step Instructions

Ready to get cooking? It’s easier than you think!

1. Pour 1 cup of water into the Instant Pot’s inner pot.
2. Place the trivet inside. This is important – it keeps the potatoes from sitting directly in the water.
3. Arrange the scrubbed potatoes on top of the trivet. Don’t overcrowd the pot; you might need to cook them in batches.
4. Secure the lid, making sure the pressure valve is closed. Safety first!
5. Now, set the cook time. This depends on the size of your potatoes:
   • Baby potatoes (1-2 oz / 28-57g): 4 minutes
   • Small potatoes (3-5 oz / 85-142g): 8 minutes
   • Medium potatoes (6-8 oz / 170-227g): 10 minutes
   • Large potatoes (9-12 oz / 255-340g): 12 minutes
6. Once the cooking time is up, let the pressure release naturally for 10 minutes. This helps the potatoes stay fluffy.
7. After 10 minutes, carefully manually release any remaining steam. Be careful – it’s hot!
8. Gently remove the tender potatoes. Now you can peel them (if you prefer) and use them in your favorite recipes.

Expert Tips

• Don’t skip the trivet! It’s essential for preventing the potatoes from becoming mushy.
• Size matters. Adjust the cooking time based on the size of your potatoes for perfect results.
• Natural Pressure Release (NPR) is your friend. It leads to more evenly cooked, fluffier potatoes.
• For extra flavor, add a bay leaf or a sprig of rosemary to the water.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Yep, it’s gluten-free too!
• Spice Level (Mild): Keep it mild, or add a pinch of chili powder to the water for a little kick. My friend, Priya, loves adding a dash of turmeric for color and a subtle earthy flavor.
• Garlic Herb Potatoes: Add 2-3 cloves of minced garlic and a tablespoon of chopped fresh herbs (rosemary, thyme, or parsley) to the water.
• Lemon-Dill Potatoes: Add the juice of half a lemon and a tablespoon of chopped fresh dill to the water.

Festival Adaptations (Navratri – using specific potato varieties)

During Navratri, many people follow a vegetarian diet, and potatoes are a staple! Using varieties like Shimla Mirch potatoes (known for their slightly sweet flavor) or Kufri Jyoti potatoes (which hold their shape well) works beautifully in this recipe. Just remember to avoid adding any garlic or onion if you’re following strict Navratri fasting rules.

Serving Suggestions

These Instant Pot potatoes are incredibly versatile! Here are a few ideas:

• Mashed Potatoes: Mash them with butter, milk, and your favorite seasonings.
• Roasted Potatoes: Toss them with olive oil, herbs, and spices and roast them in the oven for a crispy finish.
• Potato Salad: Dice them and add them to your favorite potato salad recipe.
• As a side dish: Serve them alongside your favorite Indian curries or grilled meats.

Storage Instructions

Leftover Instant Pot potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven. You can also freeze them for longer storage, but the texture may change slightly.

FAQs

What type of potatoes work best in the Instant Pot?

Yukon Golds and red potatoes are my go-to choices, but honestly, you can use almost any kind! Just adjust the cooking time accordingly.

Can I add spices directly to the water for flavored potatoes?

Absolutely! Feel free to experiment with your favorite spices. Garlic powder, onion powder, paprika, and chili powder all work well.

How do I adjust the cooking time for different Instant Pot models?

Cooking times can vary slightly depending on your Instant Pot model. It’s always best to start with the recommended time and check for doneness. If they’re not tender enough, add a minute or two at a time.

Can I cook potatoes directly without a trivet?

I wouldn’t recommend it. The potatoes might become mushy if they sit directly in the water.

What are some ways to use leftover Instant Pot potatoes?

So many! Make mashed potatoes, potato salad, or add them to soups and stews. You can even use them to make a delicious potato curry!