Some foods are a perfect match for the pressure cooker or Instant Pot. One of those foods is potatoes. When I first cooked potatoes in the Instant Pot, it was a revelation! The pressurized steam infuses the potatoes with moisture, unlike boiling which will actually dry them out. These Instant Pot crispy potatoes have become one of my family’s favorite side dishes, and I bet your family will love them as well. They’re essentially home fries, with a salty, crispy exterior and a soft, creamy interior.
It only takes three ingredients to make these pressure cooker potatoes: potatoes, olive oil, and seasoned salt. You can use any kind of waxy or firm potato for these Instant Pot crispy potatoes. I like to use farm-fresh red potatoes that I get delivered with my milk every week. You can use gold, white, or even blue waxy potatoes. If you have starchy potatoes, like Idaho russets, those will work, but the texture will be different.
It’s up to you whether you want to peel the potatoes or not. I usually peel them first, then wash them under cold running water in a colander. If you decide not to peel your potatoes, make sure to scrub them well with a sturdy vegetable brush.
Cut the peeled potatoes in half lengthwise, and then cut each half into one-inch cubes.
Place a steamer basket inside the Instant Pot, add one cup of water, and then add the potato chunks.
Secure the lid on the Instant Pot, and make sure the pressure release valve is set to “sealing.” Press the “manual” button, then press the minus button until the Instant pot is set to cook at high pressure for five minutes.
Once the pressure cooker has reached adequate pressure, the float valve on top of the lid will pop up, and the timer will start. Sometimes with my Instant Pot, the float valve doesn’t pop up, even though it’s been a few minutes and there is steam coming out of the pressure release valve. When this happens, it helps to press on both sides of the lid with your thumbs. Usually that will help the valve pop up and create the seal you need.
Timing is important for this recipe. After five minutes of pressure cooking, let the pressure release naturally for five minutes, then move the pressure release valve to “venting” and release the remaining pressure. Remove the lid.
While the potatoes are in the pressure cooker, preheat a cast iron skillet on the stovetop. Yes, I know the Instant Pot has a sauté function, so why use the stovetop? I prefer the results I get from cast iron. I’ve had my Lodge 12-inch cast iron skillet for more than 25 years, and it’s my absolute favorite skillet. The browning you get from cast iron is second to none. If you don’t have or don’t want to use a cast iron skillet, you can use any type of skillet, or sauté in the bottom of the Instant Pot.
It’s important to preheat the cast iron skillet on medium-high heat for 5-10 minutes. If you don’t preheat, the food is more likely to stick to the skillet.
Once the skillet is hot, add a little olive oil, and then the potato chunks. Season the potatoes with your favorite seasoned salt.
Don’t disturb them too much. Let them develop a browned crust. Every 1-2 minutes, stir and toss the potato chunks gently with a spatula, so they brown on all sides. The browning process will take about ten minutes.
You can serve these pressure cooker home fries plain or with a dipping sauce. My favorite sauce to serve with them is spicy Sriracha mayo, but my kids like plain old ketchup. I hope you love these Instant Pot crispy potatoes. Give this recipe a try, and leave a comment to let me know what you think!
Instant Pot crispy potatoes are beautifully crispy on the outside, moist and creamy on the inside. This three-ingredient pressure cooker potato recipe takes only 30 minutes start to finish.
- 2 1/2 pounds red or other waxy potatoes
- 4 tablespoons olive oil
- 1 1/2 teaspoons seasoned salt
- Peel the potatoes (opional), and cut them into one-inch chunks.
- Place a steamer basket in the pressure cooker or Instant Pot, then add one cup of water to the bottom of the pot. Add the potato chunks.
- Secure the lid on the Instant Pot, and set the pressure release valve to "sealing." Set the Instant Pot to the manual high pressure setting for five minutes.
- After the potatoes have cooked at high pressure for five minutes, let the pressure release naturally for five minutes. Then move the pressure release valve to "venting" to release remaining pressure, and remove the lid.
- Meanwhile, preheat a cast iron skillet or other skillet over medium high heat for five minutes.
- Add the oil to the hot skillet, then add the potato chunks. Sprinkle with seasoned salt.
- Brown the potatoes for about ten minutes until they are done to your liking. Stir and toss gently with a spatula every 1-2 minutes.
10g fat, 37g carbohydrate, 4g protein per serving
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