Instant Pot Small Potatoes Recipes

PRESSURE COOKER BABY POTATOES WITH BUTTER AND PARSLEY

Steps:

• Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Lock the pressure cooker lid. Cook at high pressure for 8 minutes in an electric pressure cooker or stovetop PC (Use "manual" or "pressure cook" mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
• Carefully lift the vegetable basket out of the pot and set it aside. Pour the water out of the pot, return the pot to the pressure cooker base (or stovetop), and melt the butter over sauté mode (medium heat on the stovetop). Pour the potatoes into the pot with the melted butter. Sprinkle the potatoes with the salt and minced parsley, then toss to coat the potatoes with butter. Pour the potatoes into a bowl and serve.

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 HERB ROASTED POTATOES

Steps:

• Wash the potatoes and pat dry. Using a fork, pierce the middle of each potato.
• In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
• PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
• Add potatoes in batches and arrange in a single layer.
• Cook, rolling the potatoes on all sides, until lightly browned and crisp. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
• Toss in herb seasonings. Add water or broth.
• Close and lock the lid, making sure the sealing valve is set on SEALING. Pressure cook for 7 minutes.
• Once done, use QUICK RELEASE by pressing CANCEL and then turning the steam floating valve on the lid to the VENTING position.
• Open lid and transfer potatoes to a serving platter. Serve hot.

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 SAVORY POTATOES AND CARROTS

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.

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.