instant pot potatoes

Make Michelin-Star Inspired Instant Pot Mashed Potatoes: super easy classic mashed potatoes with 4 simple ingredients. Creamy smooth, fluffy, buttery rich mashed potatoes take your taste buds to heaven.

Instant Pot Mashed Potatoes

(1816 grams) russet potatoes (, peeled & quartered)

(250 milliliters) cold water

(57 grams) - 1 pound (454 grams) unsalted butter

(125 milliliters) whole milk (, hot)

salt

Prepare Potatoes: Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.

Pressure Cook Potatoes: Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.

Heat Milk &amp; Cut Butter: When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.

Mash Potatoes: Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode.&nbsp;Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot.&nbsp;If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot.&nbsp;We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.Give the mashed potatoes a few quick stir with a silicone spatula.

Melt Butter &amp; Add Milk: If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter. It tasted super amazing.&nbsp;Switch Instant Pot to Slow Cook Less Mode.&nbsp;Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.Change Instant Pot to Keep Warm Mode.Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk.&nbsp;Season with Kosher salt and taste to adjust until desired saltiness. We used approx 4 pinches of coarse kosher salt.

Serve: Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!!*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

How to cook Crisp 'n Creamy Instant Pot Roasted Potatoes. You'll love these creamy soft &amp; fluffy smooth Pressure Cooker Baby Potatoes with a deliciously flavorful slight-crisp skin. The perfect kid-friendly side or snack for dinners, parties, potlucks, or picnics.

Instant Pot Roasted Potatoes

(680 grams) baby potatoes

(4 grams) onion powder

(4 grams) garlic powder

unsalted butter

olive oil

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.&nbsp;*Pro Tip: This will produce creamy &amp; 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 &amp; towel dry inner pot.&nbsp;Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button).&nbsp;Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot.&nbsp;Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter.&nbsp;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 &amp; harden a little.&nbsp;Taste &amp; 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!~ :)

Try out these creamy Instant Pot Mashed Potatoes from Delish.com.

water

Kosher salt

c. (1 stick) butter,

c. milk

sour cream

black pepper

What's your favorite thing to make in your Instant Pot?

Delicious!  I left in the skins, added a little more butter and they were great :)

haven’t tried with sour cream since I don’t like that.

https://streaming.hearstdigitalstudios.com/338303cf-a3dd-4f49-81c1-5a77b48da12d/video_rover_16x9_1080p_hd_1542387779_19551.mp4

This easy recipe for mashed potatoes is a breeze in your instant pot! Prepare for the fluffiest, most creamy mashed potatoes ever.

Make The Fluffiest, Creamiest Mashed Potatoes EVER—In Your Instant Pot!

Make Creamy Instant Pot Potato Leek Soup&nbsp;under an hour! Healthy Pressure Cooker Leek Potato Soup is super easy to make with simple ingredients. A satisfying bowl of comfort to warm your soul!

Instant Pot Potato Leek Soup

(1.5lb or 552 grams) Yukon gold potatoes (, diced)

- trimmed & chopped) large leeks (, chopped)

(0.5 grams) bay leaves

(1.5 grams) dried thyme

(250 milliliters) heavy cream

(1L) unsalted chicken stock

(13 grams) garlic cloves (, minced)

Salt and black pepper

onions (, finely sliced)

Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.

Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.

Season &amp; Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).

Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper. Serve immediately. Enjoy!~ :)

Super easy way to make creamy &amp; fluffy Instant Pot Baked Potatoes using our Tested Time Chart developed from our Instant Pot potatoes experiment. A simple yet delicious side dish or snack.

Instant Pot Baked Potatoes

russet potatoes

Prepare Potatoes

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&#039; skin before pressure cooking prevents the potatoes from bursting. It allows the steam to escape from the cooking potatoes.

Pressure Cook 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&#039; size:7.5&quot; Potatoes - High Pressure for 28 minutes + Natural Release for 10 minutes8&quot; Potatoes - High Pressure for 31 minutes + Natural Release for 10 minutes 8.5&quot; Potatoes - High Pressure for 34 minutes + Natural Release for 10 minutes 9&quot; Potatoes - High Pressure for 37 minutes + Natural Release for 10 minutes 10&quot; Potatoes - High Pressure for 43 minutes + Natural Release for 10 minutes 10.5&quot; Potatoes - High Pressure for 46 minutes + Natural Release for 10 minutes 11&quot; Potatoes - High Pressure for 49 minutes + Natural Release for 10 minutes *Note: If you&#039;re cooking a big batch or pot full of potatoes in Instant Pot, it&#039;ll take a longer time to &quot;Get Up to Pressure&quot;, so you&#039;ll need to reduce the pressure cooking time accordingly.Open the lid carefully.

Crisp Potatoes

Optional - Crisp Potatoes: Coat the cooked potatoes’ skin with olive oil, then season with kosher salt and ground black pepper. Option 1 - Air Fryer Lid: Place the air fryer lid on Instant Pot. Press “Air Fry” button, set the Temperature to 400°F and Cooking Time to 8 minutes.Option 2 - Oven: Place the potatoes on a baking tray, then on the top rack of the oven. Use the &quot;Broil&quot; function for a few minutes to crisp up the skin.

Serve

Serve: Slice the potatoes from one end to the other end. Sprinkle your favorite toppings on baked potatoes - unsalted butter, sour cream, grated mozzarella cheese, grated cheddar cheese, finely sliced green onions, bacon bits, salt &amp; ground black pepper. Serve &amp; enjoy~

https://www.youtube.com/watch?v=WEViokIFxLs

Learn How to Make Instant Pot Baked Potatoes. Pressure Cooker Potatoes is quick and super easy to make. 

Love Oven Baked Potatoes, but wish they didn’t take so long to make? This shortcut method is perfect for you! You can make these Pressure Cooker Potatoes with a slight crisp skin!

Time to grab your pressure cooker and make this Pressure Cooker Potatoes with your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/instant-pot-baked-potatoes/

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Creamy and cheesy Au Gratin Potatoes are easier to make than ever! Try these Instant Pot Au Gratin Potatoes next time you need a delicious side dish that the whole family loves.

Instant Pot Au Gratin Potatoes

lbs yuka gold potatoes

heavy whipping cream

milk

garlic,

Tbsp all-purpose flour

tsp kosher salt

tsp black pepper

tsp crushed red pepper flakes

dry mustard

gruyere cheese, shredded

parmesan cheese

cheddar cheese

Start by thinly slicing the potatoes using a...

Start by thinly slicing the potatoes using a mandoline slicer or sharp knife. 

In a medium size bowl, whisk the heavy...

In a medium size bowl, whisk the heavy cream, milk, garlic, flour, salt, pepper, red pepper flakes, and dry mustard. Set aside.

In a separate bowl, combine the gruyere, parmesan,...

In a separate bowl, combine the gruyere, parmesan, and cheddar cheese. Set aside.

Using cooking spray, generously grease a 7x3-inch push...

Using cooking spray, generously grease a 7x3-inch push pan that fits inside your pressure cooker. 

Layer half of the sliced potatoes into the...

Layer half of the sliced potatoes into the bottom of the pan, followed by half of the cheese mixture. Pour half of the milk mixture over the top.

Repeat by adding the remaining potatoes then the...

Repeat by adding the remaining potatoes then the remaining milk. Save the remaining cheese mixture for after pressure cooking.

Pour 1 ½ cups of water into the...

Pour 1 ½ cups of water into the bottom of your Instant Pot. Place your baking dish on a trivet and carefully lower into the pot.

Secure the lid in place and make sure...

Secure the lid in place and make sure the valve on top is set to SEALING.

Cook on high pressure for 40 minutes. After...

Cook on high pressure for 40 minutes. After cook time ends, do a QUICK RELEASE of the pressure.

Carefully remove the pan by lifting the trivet,...

Carefully remove the pan by lifting the trivet, and top the potatoes with the remaining cheese. At this point you can either lower it back into the hot pressure cooker, and allow the cheese to naturally melt, or you can place the pan under the broiler so you get the bubbly cracked cheese.

To broil, turn broiler to high. Place baking...

To broil, turn broiler to high. Place baking dish under broiler until cheese is bubbly and begins to brown, about 3-5 minutes.

Allow potatoes to rest about 10 minutes before...

Allow potatoes to rest about 10 minutes before serving. Garnish with fresh parsley and extra crushed red pepper flakes, if desired.

These Instant Pot potatoes are cooked to perfection with butter, herbs and garlic. Served with grated parmesan cheese and parsley. A wonderful side dish to go with any meal, and ready in just 20&nbsp;minutes!

Instant Pot Potatoes

(900 grams) baby potatoes

garlic (minced)

thyme

oregano or rosemary

sea salt flakes

butter (melted)

(120 ml) vegetable stock

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.

Pressure cook

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

https://embed.mediavine.com/videos/glxzvyxaoomcc9vwjri2

These Instant Pot potatoes are roasted to perfection with butter, herbs and garlic. Served with grated parmesan cheese and parsley. A wonderful side dish to go with any meal, and ready in just 20 minutes!

Instant Pot Buttered Potatoes

A foolproof recipe for easy Instant Pot Baked Potatoes. Learn how to cook perfect baked potatoes in your pressure cooker, plus how to make baked potatoes with crispy skins.

medium Russet potatoes (scrubbed)

Pour 1 cup cold water into the bottom of the Instant Pot inner pot. Place the metal trivet in the pot.

Prick the potatoes in a few spots with a fork.

Place the potatoes on top of the trivet in the Instant Pot. It is ok if they are stacked on top of each other.

Close the lid and turn the steam release valve to the sealing position.

Press Manual/Pressure Cook and set the cook time: 12 minutes for small potatoes, 16 minutes for medium potatoes, 20 minutes for large potatoes (see box in the post above for more size details). The Instant Pot will take 8-12 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.

When the float valve drops down, open the Instant Pot lid.

Place the baked potatoes on baking sheet (line with foil if desired, but not parchment since you cannot place parchment paper under the broiler).

Rub the potatoes with olive oil and sprinkle with Kosher salt.

Place under the broiler in the oven for 3-7 minutes, until skins begin to get golden and crisp. Watch the potatoes closely so they don't burn.

To Get Crispy Skins (Optional)

A quick &amp; easy way to cook potatoes in the Instant Pot! Tender, buttery potatoes in about 30 minutes. Just 1 ingredient and 1 pot required!

Instant Pot Potatoes (Fast, Tender, Buttery!)

(~2.5-inch) Yukon gold potatoes ((or sub 8 small potatoes (~2-inch

Vegan butter

Sea salt & black pepper

parsley

Use a fork or knife to poke holes in the potatoes; holes should be approximately 1 inch apart around entire potato.

Add 1 cup of water to your Instant Pot and set the metal trivet over top. Then place potatoes on the trivet (they can be touching, but to ensure even cooking, don&#039;t stack or overcrowd).

Secure lid and pressure cook on high for 12-15 minutes (12 minutes for small potatoes (2 inches, 50 mm), or 15 minutes for medium potatoes (2 ½ inches, 64 mm).

Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.

Enjoy immediately with your favorite toppings, such as vegan butter, salt, pepper, and fresh chopped parsley or chives. Best when fresh. Store cooled leftovers in the refrigerator up to 3-4 days. Enjoy cold, reheat in the oven, or slice and cook on the stovetop in a large skillet.

https://www.youtube.com/watch?v=RnqjaaC0SXw

A quick & easy way to cook potatoes in the Instant Pot! Tender, buttery potatoes in about 30 minutes. Just 1 ingredient and 1 pot required!

Full Recipe: https://minimalistbaker.com/instant-pot-potatoes-fast-tender-buttery/
 
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Instant Pot Potatoes (Fast, Tender, Buttery!) | Minimalist Baker Recipes

These crispy potatoes are such a hit that we make them at least once a week for breakfast, and sometimes for dinner as well!

Instant Pot Crispy Potatoes

Yukon golds,

ghee, potatoes

Sea salt and black pepper

green onions

Your choice of main dish,

Place the cleaned potatoes onto the wire rack, making sure not to go over the &#8216;fill line&#8217; on the side of the Instant Pot, (I use the 6-quart). Check to make sure the potatoes aren&#8217;t touching the sides. Then pour 1 cup of water into the bottom.

Set the Instant Pot to sealing and pressure cook for about 10 minutes for small potatoes, 18 for medium, and 30 for very large potatoes. When the cooking time is done, do a quick release. Then carefully lift out the potatoes to cool.

When you can easily handle the potatoes, cut them into bite sized pieces. Then place them into containers and store in the refrigerator for up to 4 days.

To serve the potatoes, heat a large (15&#8243;) non-stick skillet over medium high heat. When the pan is hot but not smoking, add the ghee or butter and half of the prepped potatoes. Turn the heat down to medium and sprinkle the potatoes with sea salt and pepper.

Cook until browned before turning them to brown the other side, this takes about 6-8 minutes per side.

At the end of the cooking time, add the green onions and toss to combine. Cook and additional 2 minutes, then serve as desired.

Creamy Instant Pot potatoes cooked in 10 minutes. This recipe yields soft and tender potatoes in a rich herb-garlic sauce packed full of flavors.

lb. baby potatoes,

garlic (unpeeled)

oregano

Italian parsley

chicken broth

lemon juice

cayenne pepper (optional)

Parmesan cheese

Set the Instant Pot to Saute mode and wait until the indicator shows HOT. Add the olive oil. When the oil is fully heated, add in the potatoes, skin side up first.

Leave the potatoes and cook for about 2 minutes, until the surface turns brown and crispy. Turn the potatoes over and repeat the same. Add the garlic, herbs, chicken broth, lemon juice, salt, black pepper, cayenne pepper (if using) and Parmesan cheese.

Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Set the Saute mode, add the heavy whipping cream, stir well and reduce the sauce a bit. Serve the Instant Pot potatoes warm.

Top 11 instant pot potatoes recipes from across the web

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Instant Pot Roasted Potatoes

Instant Pot Mashed Potatoes

Instant Pot Potato Leek Soup

Instant Pot Baked Potatoes

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Instant Pot Potatoes

Instant Pot Baked Potatoes

Instant Pot Potatoes (Fast, Tender,...

Instant Pot Crispy Potatoes

Instant Pot Potatoes

Top 11 instant pot potatoes recipes from across the web

The most viewed instant pot potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Mashed Potatoes

Instant Pot Roasted Potatoes

Instant Pot Mashed Potatoes

Instant Pot Potato Leek Soup

Instant Pot Baked Potatoes

Instant Pot Au Gratin Potatoes

Instant Pot Potatoes

Instant Pot Baked Potatoes

Instant Pot Potatoes (Fast, Tender,...

Instant Pot Crispy Potatoes

Instant Pot Potatoes

The most viewed instant pot potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine