Instant Pot Crispy Potatoes
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.
Servings 6 servings
Calories 113kcal
Equipment
- Lodge 13.25 inch Pre Seasoned Cast Iron Skillet
- Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
- OXO Stainless Steel Good Grips Steamer with Extendable Handle, 7"
- Kitchen Knives
- GORILLA GRIP Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Set of 3, Red, Blue, Lime Green
Ingredients
- 2 1/2 pounds red or other waxy potatoes
- 4 tablespoons olive oil
- 1 1/2 teaspoons seasoned salt
Instructions
- 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.