Description
This recipe for the Best Instant Pot Potatoes offers a quick and easy way to prepare tender and flavorful baby potatoes using the Instant Pot. The pressure cooking method ensures perfectly cooked potatoes in just minutes, and finishing them off by sautéing with butter and ranch seasoning creates a deliciously crispy exterior. Perfect as a simple side dish, it combines convenience with rich taste.
Ingredients
Scale
Ingredients
- 1 cup water
- 1 1/2 pounds baby potatoes (large ones cut in half)
- 2 tablespoons butter
- 1 tablespoon ranch seasoning mix (or your favorite dried herbs and garlic powder)
- salt & pepper to taste
Instructions
- Pressure cook: Place 1 cup water in the inner pot of your Instant Pot. Set a trivet or steamer basket inside and arrange the potatoes on top. Close the lid, set the valve to “sealing,” and select the “pressure cook” or “manual” mode. Set the timer for 3 minutes. It will take about 5 minutes for the pot to reach pressure before the timer begins counting down.
- Release pressure: When the cooking cycle ends, perform a 5-minute natural pressure release by turning off the Instant Pot and letting it sit for 5 minutes. After this, manually release any remaining pressure as per your manufacturer’s guidelines.
- Drain: Remove the trivet and drain the potatoes. Rinse the inner pot with hot water to remove any starch residue without scrubbing. Return the potatoes to the pot and place it back into the Instant Pot base.
- Sauté: Switch the Instant Pot to “sauté” mode and add butter along with the ranch seasoning mix. Toss the potatoes to coat them evenly with butter and seasoning. Cook until the potatoes develop a light, crispy golden-brown exterior, watching carefully to avoid burning. Serve immediately.
Notes
- You can substitute the ranch seasoning mix with any dried herbs and garlic powder to customize the flavor.
- Make sure to watch the potatoes closely while sautéing to prevent burning.
- Larger baby potatoes should be cut in half for even cooking.
- The rinse of the pot helps prevent starch buildup that might burn during the sauté step.
