Emilie Meyer
Cooking potatoes in an Instapot is a quick and easy way to make a delicious side dish. Whether you're making mashed potatoes or baked potatoes, the Instapot is a convenient option. The cooking time will depend on the size of the potatoes and the desired texture, with medium-sized potatoes taking around 20 minutes and baby potatoes cooking in as little as 8 minutes. For baked potatoes, it's important to prevent them from becoming mushy by ensuring they don't touch the water in the pot. For mashed potatoes, on the other hand, the potatoes are covered with water and cooked until tender.
| Characteristics | Values |
|---|---|
| Type of potatoes | Russet, Yukon gold, red or yellow |
| Potato form | Baked, boiled, mashed, roasted, wedges |
| Potato size | Medium, baby, new, big |
| Potato quantity | 4-5 medium-sized potatoes |
| Water quantity | 1 cup, 4-5 cups, 100-250 ml |
| Other ingredients | Salt, butter, garlic powder, chives, sour cream, grated cheddar cheese |
| Cook time | 8-30 minutes |
| Pressure release | Quick release, natural release |
| Storage | Refrigerate in an airtight container for up to 4 days, up to 5 days |
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What You'll Learn
Use cold water and adjust the amount according to the size of your instant pot
When cooking pot-in-pot potatoes in an Instapot, it's important to consider the size of your potatoes and your Instapot. The amount of cold water you use will depend on these factors. For example, if you're cooking baby or new potatoes, they'll only need about 8 minutes to cook, whereas larger potatoes can take up to 30 minutes. Similarly, the size of your Instapot will determine how much water you need to add.
For an 8-quart Instapot, you'll need about 4-5 cups of water to cover the potatoes. However, if you're using a smaller Instapot, such as the 3-liter Mini, you may only need 1 cup of water. It's also important to note that the cooking time will vary depending on the amount of water used. The more water you add, the longer it will take for the Instapot to come to pressure, which will impact the overall cooking time.
When preparing your potatoes, be sure to select ones that are similar in size to ensure even cooking. You can place them on a steamer rack or trivet inside the Instapot to avoid having them touch the water, which can make them mushy. If you're cooking multiple layers of potatoes, be sure to adjust the cooking time accordingly, as this will take longer than a single layer.
Additionally, if you're pre-boiling the potatoes before baking or roasting them, you'll need to reduce the cooking time by half. This is because they will have already been partially cooked in the Instapot. By following these tips and adjusting the amount of cold water and cooking time according to the size of your potatoes and Instapot, you can ensure perfectly cooked pot-in-pot potatoes every time.
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Poke holes in the potatoes to prevent them from exploding
When preparing potatoes in an Instapot, it is essential to poke holes in the potatoes to prevent them from exploding. This step, often done with a fork or a small paring knife, might seem counterintuitive as it releases moisture from the potatoes. However, it is a critical step to ensure safe and proper cooking.
As potatoes cook, the water inside them turns into steam, creating pressure that builds up inside the potato. The holes poked into the potato act as escape routes for this steam, preventing excessive pressure buildup. Without these holes, the steam may cause the potato to fracture and explode due to the intense pressure. This phenomenon is similar to the explosion of a steam pocket in microwaved food.
The number of holes poked into the potato can vary, but it is generally recommended to create several openings. This practice is especially crucial for Russet potatoes, which have a higher starch content and require proper ventilation during cooking. By poking holes in the potatoes, you not only prevent explosions but also achieve a quicker bake time, making it an essential step in preparing pot-in-pot potatoes in an Instapot.
Additionally, wrapping the potatoes in foil after poking holes can help retain moisture, ensuring that the potatoes remain moist during the cooking process. This combination of poking holes and wrapping in foil creates a balance between releasing steam and maintaining moisture, resulting in perfectly cooked potatoes with crispy skin.
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Use Russet potatoes for the best baked potatoes
Russet potatoes are the best choice for making baked potatoes. They are the spuds typically used for baking and for good reason. The skins of Russet potatoes are thick, allowing them to crisp up perfectly in the oven. The insides are starchy, resulting in a fluffy and sweet filling.
To prepare the Russet potatoes for baking, start by washing and scrubbing them well under running water to remove any dirt and debris. Since they are root vegetables, dirt can linger, and it is especially important to get rid of any unwanted taste if you plan on eating the skin. Once the potatoes are clean, pat them dry with a paper towel or clean kitchen towel.
Next, use a fork or sharp knife to pierce the potato in several places. This step is important as it allows steam to escape while the potatoes bake, preventing them from exploding. It also helps the steam to release as they cook, ensuring the insides turn out fluffy.
You can now season the potatoes. Use kosher salt to add a bit of crunch to the potato skins. Additionally, you can sprinkle freshly ground black pepper on the potato skin before baking and also add some to the insides after they are baked. If you want to add extra flavour to the skins and help them turn golden, brush the potatoes with butter or a high-heat cooking oil such as avocado oil or regular olive oil.
Place the trivet or steamer rack into your Instapot and arrange the potatoes on top, making sure they aren't touching the water, or they will turn mushy. Broil the potatoes after cooking to achieve the perfect crispy skin.
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Add salt to flavour the potatoes while they cook
When cooking potatoes in an Instant Pot, it is important to add salt to the water to flavour the potatoes while they cook. The amount of salt added depends on the size of the pot and the quantity of potatoes being cooked. For example, a recipe for mashed potatoes in an 8-quart instant pot calls for 1/2 teaspoon of salt to be added to 4-5 cups of water. Similarly, another recipe for mashed potatoes in an instant pot suggests adding 1 teaspoon of salt to the water.
It is also possible to add salt to potatoes after they have been cooked in the Instant Pot. For example, kosher salt is suggested as a topping for baked potatoes, along with garlic powder, chives, butter, sour cream, and grated cheddar cheese. Butter and chives are also recommended toppings for mashed potatoes.
The amount of salt added to the water or used as a topping will depend on personal preference and the desired level of seasoning. It is important to consider the quantity of potatoes being cooked and the size of the Instant Pot to ensure that the correct proportion of salt is used.
When cooking potatoes in an Instant Pot, it is also important to consider the type of potatoes being used, as different varieties have different starch contents and cooking times. For example, Russet potatoes are recommended for baked potatoes due to their high starch content, which results in a fluffy texture. Yukon Gold potatoes are preferred for their taste and texture when cooking in an Instant Pot, but red or yellow potatoes can also be used. Medium-sized potatoes take around 20 minutes to cook, while baby or new potatoes can be ready in as little as 8 minutes, and larger potatoes may take up to 30 minutes.
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Broil the potatoes after cooking for crispy skin
To get crispy skin on your potatoes, it is important to ensure that the potatoes are not submerged in water while cooking. Place the potatoes on a trivet or steamer rack inside the pot to keep them above the water level. This is because if the potatoes absorb too much moisture, they will become mushy, and you won't get crispy skin.
After cooking the potatoes, you can then broil them to get the desired crispy texture. Preheat your broiler to high and transfer the cooked potatoes to a sheet pan. Drizzle or rub the potatoes with olive oil and sprinkle with salt. Broil for 4-6 minutes until the skins are crispy and golden.
The olive oil is not essential, but it adds flavor and helps achieve the golden, crispy skin. You can also add toppings like garlic powder, chives, butter, sour cream, and grated cheddar cheese.
For safety, poke several holes in the potatoes before cooking to allow steam to escape and prevent the potatoes from exploding.
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Frequently asked questions
First, wash the potatoes and peel them. Then, poke holes in the potatoes with a fork or knife. Next, place the steamer rack at the bottom of the pot and add 1 cup of water. Put the potatoes on the rack, ensuring they do not touch the water. Set the valve to sealed and cook for 8-30 minutes, depending on the size of the potatoes.
The cooking time depends on the size of the potatoes. Medium-sized potatoes take around 20 minutes, while baby or new potatoes can be cooked in 8 minutes. Larger potatoes can take up to 30 minutes.
You need to add enough water to cover the bottom of the pot, usually around 1 cup. If you are making mashed potatoes, you will need to cover the potatoes completely with water, which is about 4-5 cups.
Place the potatoes on a trivet or steamer rack to ensure they are far above the water level. You can also ball up some tin foil and place it in the water, then lay the potatoes on top. After cooking, broil the potatoes to achieve a crispy skin.
