I don’t always prep or cook in advance, but boy am I glad when I do. It’s so nice to go into the fridge and find things that are easy assemble into a quick meal.
Like potatoes! A pressure cooker makes fast work of steaming a bunch of cubed potatoes, and I use them for all sorts of things all week long.
You might be thinking that it’s overkill to bring out the pressure cooker for a simple kitchen task like steaming vegetables, but it's the way that works for me.
I like being able to load up the cooker, press a button, and walk away, rather than waiting around tending a pot on the stove. My Instant Pot also beeps ten times in a row when it’s done, and I can hear it from just about anywhere in my little apartment so I know when my food is ready.
Using the pressure cooker doesn't always save you time with these types of kitchen prep tasks, but I think it does make them more convenient. I actually keep my Instant Pot on the counter at all times because I use it nearly every day!
New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
For this recipe, you can use any kind of potato, like Yukon Gold, red, or russet potatoes. Cut into 1 1/2-inch chunks, they're ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.) Take ‘em out right when the timer goes off so they don’t overcook, then use them however you like!
As is, they can be folded into a potato salad (warm or cold, whichever kind you prefer). For breakfast, I toss them into a skillet to make a quick hash with onions and peppers, or I brown them in the pan alongside sunny side up eggs.
For dinner, I mash them right in the hot pot after they’re done steaming to make easy mashed potatoes, or toss them in the oven to roast until crispy, as pictured here.
How To Cook Potatoes in the Instant Pot
You can peel the potatoes or leave them unpeeled for this recipe.
For crispy roasted potatoes, like those pictured, toss the steamed potatoes with olive oil, salt, and ground pepper, and spread onto a baking sheet. Roast at 425° F until browned and crispy on the outside.
1 cup water
2 pounds potatoes, cut into 1 1/2-inch chunks
Prepare the potatoes for cooking:
Pour the water into the inner pot of the pressure cooker. Put the potatoes in the steamer basket, then lower it into the pot.
Pressure cook the potatoes:
Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Select the “Steam” or “Manual” setting, and set the cooking time to 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure.)
"Quick release" the pressure:
When the cooking program finishes, perform a quick pressure release by moving the pressure vent to its “venting” position.
Remove the potatoes from the pot:
When the pressure has fully released, open the pot. Use a pair of heat-safe mitts to remove the steamer basket of potatoes.
If not using the potatoes right away, let them cool completely and then refrigerate in a covered container. Potatoes will keep for about a week.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|