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 for a fast and easy breakfast.
Some ingredients 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 potatoes with moisture, unlike boiling which can dry them out. These Instant Pot Crispy Potatoes are one of my family’s favorite side dishes or breakfasts. 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.
How to Make Crispy Potatoes in an Instant Pot
You only need three ingredients to make these breakfast potatoes:
- Waxy potatoes
- Olive oil
- Seasoned salt
What’s the best kind of potato for the crispiest exterior?
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.
Gold, white, or even blue waxy potatoes also work. If you have starchy potatoes, like Idaho russets, those will work too, but the texture will be different.
Should I Peel the Potatoes First?
It’s up to you whether you want to peel the potatoes or not. I usually peel them first, then wash the potatoes 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.
Then cut the peeled potatoes in half lengthwise, and then cut each half into one-inch cubes.
Next, place a steamer basket inside your Instant Pot. Add one cup of water and place the chopped potato inside the steamer.
Secure the lid on the Instant Pot, and make sure the pressure release valve is set to “sealing.” Set the pot to cook at High Pressure for 5 minutes.
When the Instant Pot reaches pressure, the float valve 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 helps 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. Carefully remove the lid.
Frying Instant Pot Potatoes
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 crispy edges you can only get from cast iron. I’ve had my Lodge 12-inch cast-iron skillet for more than 25 years, and it’s been my absolute favorite. 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 keep this as a one-pot recipe and simply sauté in 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 to 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.
How To Serve Instant Pot Crispy Red Potatoes
I love these crisp home fries as a delicious Instant Pot breakfast. Add a side of ketchup or spicy Sriracha mayo and a fried egg to complete the plate. It’s always a kid-approved meal in my house.
Of course, crispy potates are not just for breakfast. These also make a great Instant Pot side dish recipe to serve with entrées like:
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
- 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.
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