Cooking Potatoes Perfectly In Your Instant Pot: No Steamer Basket Needed

Cooking potatoes in an Instant Pot is a convenient, hands-free way to prepare this versatile vegetable. Whether you're making potato salad, breakfast skillets, or a simple side dish, pressure cooking potatoes is a quick and easy method that produces perfectly cooked results every time. In this article, we'll explore how to cook potatoes in an Instant Pot without a steamer basket, achieving delicious, tender spuds that can be used in a variety of dishes.

How to boil potatoes in an instant pot

Boiling potatoes in an Instant Pot is a quick and easy way to prepare them for various dishes. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Potatoes

Start by washing the potatoes thoroughly under running water. You can peel the potatoes if you prefer, but it is not necessary. The number of potatoes you can cook at once will depend on their size, but generally, you can cook between 4 and 10 potatoes in an Instant Pot. For even cooking, try to use potatoes of similar size. If you have larger potatoes, cut them into halves or chunks that are around 1-inch to 1.5-inches in size.

Step 2: Add Water to the Instant Pot

Place the cleaned potatoes on a trivet or steamer basket inside the Instant Pot. If you don't have a trivet or basket, you can place the potatoes directly into the inner pot of the Instant Pot. Add enough water to immerse the potatoes. You can also add a bit of salt to the water if desired, though it is not necessary.

Step 3: Close the Lid and Set the Timer

Close the lid of the Instant Pot and make sure the vent is in the sealing position. Set the Instant Pot to manual mode, with the pressure set to "high." The cooking time will vary depending on the size and type of potatoes you are using. Small potatoes, such as baby potatoes or fingerling potatoes, will need around 4-5 minutes. Medium potatoes, like Yukon Golds, should be cooked for about 8 minutes. Large potatoes, such as Russets, may need 10-12 minutes.

Step 4: Release the Pressure and Check the Potatoes

Once the timer goes off, release the pressure manually using the quick-release option. Be careful when releasing the pressure, as the steam will be hot. Open the lid and use tongs or a spoon to remove the potatoes from the Instant Pot. Check that the potatoes are fork-tender. If they are still too hard, you can cook them for an additional 2-3 minutes.

Step 5: Drain and Serve

Once the potatoes are cooked to your desired level of doneness, drain them immediately to prevent them from becoming soggy. You can now use the boiled potatoes in various recipes, such as potato salads, mashed potatoes, or roasted potatoes.

Tips:

• If you want to cook other dishes along with the potatoes, you can place the potatoes on a trivet or steamer basket above the water level.
• For baby potatoes or small potatoes, a steamer basket is recommended for easier removal.
• If you are in a hurry, you can release the pressure manually 10 minutes after the Instant Pot beeps.
• To store boiled potatoes for future use, let them cool completely and then refrigerate them in an airtight container. They will stay fresh for up to 4-5 days.

How to steam potatoes without a steamer basket

How to Steam Potatoes in an Instant Pot Without a Steamer Basket

Steaming potatoes in an Instant Pot is a quick and easy way to cook them, and you don't always need a steamer basket. Here's how to do it:

Step 1: Prepare the Potatoes

Start by washing the potatoes thoroughly. You can peel them or leave the skin on, whichever you prefer. Then, cut the potatoes into even-sized pieces. For steaming, it's best to cut them into 1-inch cubes or, if you're using baby potatoes, keep them whole. Try to ensure that all the potatoes are a similar size so they cook evenly.

Step 2: Add Water to the Instant Pot

Pour water into the inner pot of your Instant Pot. The amount of water you need will depend on the number of potatoes you're cooking. As a guide, add enough water to immerse the potatoes or at least 1 cup of water. You can also add a pinch of salt to the water if you like, but it's not necessary.

Step 3: Place the Potatoes in the Instant Pot

Place the potatoes directly into the inner pot of the Instant Pot. It's best to avoid stacking them if possible, so they cook evenly. If you're concerned about the potatoes being in direct contact with the bottom of the pot, you can use a trivet or even some wide-mouth canning lids to elevate them slightly.

Step 4: Close the Lid and Set the Timer

Secure the lid on the Instant Pot and make sure the vent is in the sealing position. Then, set the timer. For whole baby potatoes, cook on high pressure for 5 minutes. For diced potatoes, 3 minutes should be enough. If your potatoes are larger, you may need to increase the cooking time to 8-12 minutes.

Step 5: Release the Pressure

Once the timer goes off, you can do a quick release by moving the pressure vent to the venting position. Alternatively, you can let the pressure release naturally, which will take about 10 minutes. Be careful when releasing the pressure, as the steam will be hot.

Step 6: Check the Potatoes

Open the lid and use a pair of heat-safe mitts or tongs to remove the potatoes from the Instant Pot. Check that the potatoes are fork-tender. If they're not quite done, you can put the lid back on and cook for a few more minutes.

And that's it! You now have perfectly steamed potatoes without using a steamer basket. Enjoy!

How to make crispy potatoes in an instant pot

Ingredients:

• 1 pound of fingerling or Yukon Gold potatoes
• 2 tablespoons of ghee or avocado oil
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 1/4 cup of minced chives or Italian parsley (optional)
• Juice from 1/2 a medium lemon (optional)

Method:

• Add 1/2 a cup of water to the cooking insert of your Instant Pot. You can also use the minimum amount of water recommended by the manufacturer.
• Peel and cut the potatoes into uniform 1 to 1-1/2 inch cubes. Try to ensure that the potatoes are all the same size for even cooking.
• Place the potatoes into the Instant Pot.
• Press the "Manual" or "Pressure Cook" button and set the cooking time for 5 minutes under high pressure.
• Lock the lid, ensuring that the valve is in the sealing position.
• Once the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally for about 10 minutes. If the pressure hasn't dropped by then, you can manually release it at the 10-minute mark.
• At this point, you can either fry the potatoes or store them in a covered airtight container in the refrigerator for up to a week.

Frying the Potatoes:

Skillet Method:

• Melt the ghee or your preferred cooking oil in a large skillet over medium-high heat.
• Once the oil starts sputtering, carefully add the potatoes to the pan.
• Leave the potatoes undisturbed for about 1 minute before flipping them over to brown the other side for an additional minute or so. If you're cooking straight from the refrigerator, it may take a few extra minutes to get them crispy.
• Transfer the potatoes to a platter and season generously with salt and pepper while they're still hot.
• If desired, season with lemon juice and toss with fresh herbs like chives or Italian parsley.

Air Fryer Method:

• Heat the air fryer to 400°F and spray the cooked potatoes liberally with avocado oil.
• Place the potatoes in a single layer in the air fryer and cook for about 6 to 8 minutes, tossing them halfway through.
• Season the potatoes with salt and pepper while they're still hot.

Oven Method:

• Heat the oven to 425°F or 400°F on convection mode with the rack in the middle.
• Toss the cooked potatoes in ghee or your preferred cooking oil.
• Place the potatoes in a single layer on a rimmed baking sheet.
• Bake for 12 to 15 minutes, tossing them halfway through, or until they're browned all over.
• Season the potatoes with salt and pepper as soon as you take them out of the oven.

How to make potato salad with instant pot potatoes

Ingredients:

• 3 pounds of potatoes (russets, Yukon golds, or red potatoes)
• 1 cup of mayonnaise
• 1/4 cup of buttermilk
• 2 tablespoons of yellow mustard (or half Dijon mustard)
• 1/4 cup of red onion, chopped
• 2 pickles, minced, plus a splash of pickle juice
• 3 large eggs
• 1 cup of water
• Salt and pepper to taste

Method:

First, wash and peel the potatoes, then cut them into 1-inch cubes. Try to cut the potatoes evenly so that they cook evenly. Add the water to your Instant Pot, then add the potatoes and eggs. Secure the lid and set the Instant Pot to high pressure for 4 minutes. When the timer beeps, do a quick pressure release.

Remove the eggs and place them in a bowl of cold water. Drain the water from the pot. Separate the egg yolks from the whites. Mash the yolks with a fork and mix in the mayonnaise, buttermilk, mustard, pickle juice, and salt and pepper to taste.

Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the onion and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavours to blend.

Tips:

• You can peel the potatoes or leave the skins on, depending on your preference.
• You can make the potato salad a few hours ahead of time or even 2-3 days ahead. It's best to make it a few hours ahead so that the flavours can blend and the salad can cool in the refrigerator.
• You can save this potato salad for up to 3 days in the fridge. Store it in an airtight container.

How to make mashed potatoes with instant pot potatoes

Ingredients:

• 2 pounds of potatoes, any kind
• Olive oil
• Salt and ground pepper

Instructions:

• Prepare the potatoes for cooking. You can peel the potatoes or leave the skin on for added nutrients and texture. Just make sure to wash them thoroughly if you're keeping the skin. Cut the potatoes into 1 1/2-inch pieces.
• Pour water into the inner pot of the instant pot. You can also add salt to the water if desired. Place the potatoes directly into the water or use a steamer basket/rack. If using a steamer basket, add about a cup of water to the instant pot, then place the basket with the potatoes inside.
• Secure the lid on the instant pot and ensure it's set to the "sealing" position. Select the "Pressure Cook" or "Manual" setting and adjust the time depending on the size of your potatoes. For small potatoes, cook for 4-5 minutes, medium-sized potatoes for 8 minutes, and large potatoes for 10-12 minutes.
• Perform a quick pressure release by moving the pressure vent to the "venting" position or pressing the pressure release button when the cooking program finishes.
• Open the pot and use heat-resistant mitts to remove the steamer basket or potatoes. Check if the potatoes are fork-tender. If they aren't quite done, you can cook them for an additional 2-3 minutes.
• For mashed potatoes, simply mash the potatoes right in the pot after they're done steaming. You can also add milk, butter, or other seasonings to taste.

Tips:

• If you're using baby potatoes, it's recommended to use a steamer basket as it's easier to remove them afterward.
• The cooking time remains the same even if you increase or decrease the quantity of potatoes. However, the size of the potatoes affects the cooking time.
• If you want crispy roasted potatoes, toss the steamed potatoes with olive oil, salt, and ground pepper, then spread them on a baking sheet. Roast at 425°F until browned and crispy.

Frequently asked questions