Who doesn’t love potatoes? They’re delicious and endlessly versatile, and they’ve been a staple food in our house ever since my 2nd youngest son Kell was diagnosed with Celiac’s disease several years ago. Over the years we’ve gone through several phases of how we like to eat our potatoes, including roasted, boiled, fried, baked, mashed, etc. But it wasn’t until just recently that I started to explore the different ways I can prepare potatoes in my Instant Pot!
Potatoes can take a long time to cook using conventional methods, but that’s not a problem when you’re cooking them in an Instant Pot. Instant Pot potatoes are quick, easy, and most of all delicious! Today I wanted to share 3 different Instant Pot potato recipes I’ve tested in the past few weeks, just as an introduction to the vast possibilities that are open to you! I’ll show you how to make “baked” potatoes, crispy potatoes, and creamy mashed potatoes. Enjoy, and happy cooking! :-)
3 Delicious Recipes For Instant Pot Potatoes
1. “Baked” Potatoes
Metal rack for Instant Pot
1 cup water
Clean a few russet potatoes, then prick each of them with a fork a few times. Place the potatoes onto the metal rack inside your Instant Pot, and pour 1 cup of water into the bottom of the pot. Select “Manual,” and cook on high pressure for 12-20 minutes. (Cook time will depend on the size of your potatoes. Use less time for red potatoes, and closer to 20 minutes for huge russets.) Use the Quick Release valve to depressurize the pot, then remove the potatoes and serve. Perfect every time, and no leathery microwave texture!
2. Crispy Potatoes
1 cup water
Fingerling or gold potatoes
2 Tbsp oil
Salt & pepper
Lemon juice & parsley (optional)
Add the water to the bottom of your Instant Pot, then place your steamer basket in the pot. Toss in about 1 pound of cubed potatoes, then cover and cook on high pressure for 3 minutes. Use the Quick Release to depressurize. Remove the cooked potatoes and discard any leftover water.
Add 2 tablespoons of oil to the pot and turn on “Sauté.” When the oil is hot, add the potatoes and season with salt and pepper. Let the potatoes cook for a minute or two (until browned), then flip and cook for 1 more minute.
Serve with a squeeze of fresh lemon juice and little parsley. Delicious!
3. Mashed Potatoes
2 1/2 pounds russet potatoes
3-4 cloves garlic, chopped
1 tsp kosher salt
1 cup chicken stock (or water)
1/2 cup whole milk
3 Tbsp butter
Pepper, to taste
Fresh parsley, for garnish
Wash the potatoes and cut into 1” or 2” cubes. Put the potatoes in your Instant Pot, along with the chopped garlic and salt. Pour the chicken stock (or water) over the top of the potatoes.
Place the lid on the pot, then cook on high pressure for 8 minutes. When the timer goes of, use the Quick Release valve to depressurize.
Meanwhile, on the stovetop or in the microwave, heat the milk and butter together until hot and the butter has melted. (This step is optional! I think it helps give a better flavor overall, but if you’re pressed for time you can just add the milk and butter cold.)
Drain the potatoes but reserve the cooking liquid. Set the liquid aside and add the drained potatoes to a large bowl.
Use a fork or potatoes masher to start mashing the potatoes together.
Add the hot milk and butter mixture (or cold milk and butter) to the bowl. Continue mashing until the liquid is incorporated and the potatoes are smooth and creamy. Add some of the cooking liquid to the potatoes if necessary to reach your desired consistency.
Add salt and freshly ground black pepper, to taste. Spoon the mashed potatoes into a serving bowl and sprinkle with fresh chopped parsley, if desired, and serve.