Instant pot Boiled Potatoes
With this incredibly easy Instant pot Boiled Potatoes recipe, you can have fork tender potatoes in a fraction of the time of boiling them on the stove. They are consistently tender and delicious.
Servings 4 servings
Calories 164kcal
Cost $2
Equipment
Ingredients
- 4 medium potatoes see notes for details
Instructions
- Pick potatoes that are fairly uniform sizes. Wash potatoes. Place trivet in liner of pot.4 medium potatoes
- Add potatoes. Large and medium sized potatoes can be pierced with a fork to release steam during the cooking process.
- Add one cup of water to liner.
- Close lid and turn vent to sealing.
- Set cooker on manual mode, high pressure. Cook potatoes 5-12 minutes, depending on size. Let pressure naturally release for 10 minutes. Then vent remaining pressure and carefully remove lid away from your face. If you are in hurry, add one minute to the cooking time and use a quick release.
Notes
potatoes - you can use any potato you like. Reds, white, Russett, baby (any color) and butter potatoes will all work. Just be aware that different sized potatoes will take different times to cook. Try to find potatoes that are similar sized.
If you are in a hurry, cook the potatoes an extra minute and use a quick release.
Store leftovers in refrigerator for 3-4 days.
How to use these potatoes
- Fried in butter or oil to make hash browns or home fries.
- Serve with meal as a side dish with butter, sour cream, chives, or your favorite toppings.
- Use them for loaded potatoes.
- potato salad
- For mashed potatoes, add 2 minutes to the cooking time.
Timing for various sized potatoes
- Extra large potatoes- 12 minutes
- Large- 10 minutes
- Medium- 7 minutes
- Baby potatoes- 5 minutes
Nutrition
Calories: 164kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg