How To Boil Potatoes In Instant Pot Recipes

HOW TO BOIL POTATOES IN INSTANT POT

Steps:

• Scrub your potatoes and rinse them under cool running water.
• Place the trivet in the bottom of the Instant Pot. You can use any size of Instant Pot, but just don't fill the pot past the "max" line.
• Add a cup of water.
• Then, place your potatoes on top of the trivet.
• Lock on the lid and set the time to 10 minutes at high pressure. See the notes section below for suggested cook times for other sizes of potatoes.
• When the cooking time is up, let the pressure come down naturally for about 10 minutes.
• Then, use the quick-release to get rid of any remaining pressure.
• Remove the lid and use tongs to transfer the boiled potatoes to a serving dish.
• Serve warm.
• Refrigerate any leftovers in a covered container in the refrigerator for up to 5 days.

INSTANT POT BOILED POTATOES

Steps:

• Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork. Place trivet in the inner pot of Instant Pot.
• Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using.
• Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).
• Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.
• Open the lid when the pin drops. Check potatoes for doneness by inserting a pairing knife in the middle. If it goes in smoothly, potatoes are done. Remove potatoes to prevent overcooking, and set aside to cool.
• Wash baby potatoes and remove any sprouts, no need to prick them. Add the potatoes in the instant pot.
• and 1 cup water in the Instant Pot (2 cups in 8 qt) (pic 1), along with 1 teaspoon salt. Salt is optional, but it does season these potatoes well.
• Close the lid, vent set to sealing position. Set pressure cook or manual for 5 minutes at HIGH pressure.
• Once cooking time is up, release pressure manually . If not in a rush, you can wait 5-10 minutes to allow the steam to release naturally.
• Open the lid when the pin drops and check for doneness by inserting a knife in the center of one of the larger potatoes). Remove potatoes to prevent overcooking, and set aside to cool.

HOW TO BOIL POTATOES IN INSTANT POT?

Steps:

• Scrub and wash the potatoes well and remove all the dirt.
• Add around 2 cups of water in the inner pot of instant pot.
• Put the trivet or steamer basket in the pot and place potatoes on trivet.
• Close the IP with lid, keep the valve to sealing position and cook on Manual (High) for 6-8-10 minutes for small-medium-large potatoes.
• Let it NPR (natural pressure release). Once pin drops, open the lid.
• Check by inserting a knife or fork in the center, it should go in easily without any efforts.
• Remove the cooked potatoes from IP using tongs.
• If using right away then peel the skin by hand, it will come off right away.
• Or store without peeling in the refrigerator for later use.

BEST INSTANT POT® SCALLOPED POTATOES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
• Broil in the preheated oven until golden, about 5 minutes.

INSTANT POT® POTATO SALAD

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
• Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
• Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.