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    Home » Recipes » Side Dishes

    Instant Pot Boiled (Steamed) Potatoes

    Published: Dec 5, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Pin graphic for instant pot boiled potatoes.

    Instant Pot Boiled Potatoes are my favorite way to cook potatoes quickly and consistently every time. Try this method with red potatoes, gold potatoes, or russet potatoes and enjoy these potatoes as a side dish, or load it up with your favorite toppings for the ultimate baked potato night!

    Instant pot boiled potatoes on a serving platter with a fork.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • ⁉️ Substitutions and Alterations
    • 📓 Instructions for Baby Potatoes
    • 📓 Instructions for Russet Potatoes
    • ❄️ How to Store
    • 🔍 Recipe FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe

    📋 About the Recipe

    • Instructions included for baby potatoes AND russet potatoes! You can truly cook any type of potato you’d like in the Instant Pot. I’ve included cooking instructions for the most common potatoes. If you’ve got another variety of potato, adjust the cook time based on size and density. 
    • Can be used in a number of recipes. Serve these steamed potatoes as a baked potato, mashed potatoes, twice baked potatoes, added to soup, potato hash and more. They also pair well with Dutch Oven Turkey Breast, Cast Iron Skillet Chicken Breasts, Greek Chicken Meatballs, or Cajun Steak Bites.
    • Consistent results. The best part about pressure cooking is it cooks your food consistently without the need for constant checking. These Instant Pot potatoes come out the same every single time.
    • Can adjust the amount of potatoes you make. Depending on how many potatoes you need, you can pressure cook just 1 potato or 20 potatoes and it does not change the cook time! 

    🛒 Ingredients

    Labelled ingredients for instant pot boiled potatoes (see recipe for details).

    A few notes about the ingredients:

    1. Red potatoes/gold potatoes: These potatoes are smaller and higher in starch content than russet potatoes. They’re a bit creamier and have a thin skin that is very easy to digest. 
    2. Russet potatoes: The classic potato many people think of when they think of “baked” potatoes! Their skin is thicker, but still edible, so no need to peel. 

    Keep in mind, the amount of potatoes you cook at once does not make a difference in cook time. However, the size of the potatoes can affect it. If your potatoes are large, they might require a longer cook time. Each of my russet potatoes were about 9 ounces. Add another 2 to 3 minutes, if yours are much larger.

    ⁉️ Substitutions and Alterations

    1. Use peeled potatoes: If you are planning to turn your potatoes into mashed potatoes or simply prefer them without the skin, use this same exact method and cook time with peeled potatoes.
    Russet potatoes steamed in an instant pot.

    📓 Instructions for Baby Potatoes

    1. Prep the potatoes. Rinse potatoes in cold water and thoroughly scrub the skin to remove any dirt and debris. If needed, cut off any blemishes. Pierce each potato 3 to 5 times with a fork.
    Wire rack added to the instant pot with water, then baby potatoes on top.
    1. Prep the Instant Pot. Pour water into the bottom of the instant pot, then place the wire rack that came with the pressure cooker directly in the bottom over the water. If needed or preferred, a metal steamer basket will also work well.
    2. Add the potatoes. Cover with the lid, and set the valve to the “sealing” position.
    3. Pressure cook. Cook the baby potatoes on manual high pressure for 6 minutes.
    4. Naturally release pressure. Once the potatoes have cooked under pressure for 6 minutes, allow the pressure to release naturally for 15 minutes, then switch the valve to “venting” and manually release any remaining pressure.
    5. Test for doneness. Remove the lid. Use a fork to pierce the potatoes and test if the potatoes are done. If the fork pierces them easily without much pressure, they are cooked through. If not, add the lid and pressure cook again for a few more minutes.
    6. Serve. Serve and season your potatoes while hot! 
    Boiled baby potatoes with a fork in one.

    📓 Instructions for Russet Potatoes

    1. Prep the potatoes. Rinse potatoes in cold water and thoroughly scrub the skin to remove any dirt and debris. If needed, cut off any blemishes. Pierce each potato 3 to 5 times with a fork.
    Wire rack added to the instant pot with water, then russet potatoes on top.
    1. Prep the Instant Pot. Pour water into the bottom of the instant pot, then place the wire rack that came with the pressure cooker directly in the bottom over the water. If needed or preferred, a metal steamer basket will also work well.
    2. Add the potatoes. Cover with the lid, and set the valve to the “sealing” position.
    3. Pressure cook. Cook the russet potatoes on manual high pressure for 35 minutes.
    4. Naturally release pressure. Once the potatoes have cooked under pressure for 35 minutes, allow the pressure to release naturally for 15 minutes, then switch the valve to “venting” and manually release any remaining pressure.
    5. Test for doneness. Remove the lid. Use a fork to pierce the potatoes and test if the potatoes are done. If the fork pierces them easily without much pressure, they are cooked through. If not, add the lid and pressure cook again for a few more minutes.
    6. Serve. Serve and season your potatoes while hot!
    Boiled russet potatoes cut in half on a plate to show the interior.

    ❄️ How to Store

    To store: Boiled potatoes will keep for up to 5 days when stored in an airtight container. Potatoes stored loosely covered in the refrigerator will dry out much quicker and should be consumed within 24 hours for best flavor. If the cooked potatoes are slimy, discolored, or have an odor, they should be discarded.

    To freeze: Boiled potatoes freeze extremely well (think of all the variety of potato dishes you’ve seen in the freezer aisle at the supermarket)! To freeze, allow the potatoes to cool completely at room temperature.

    Once cooled, wrap each individual potato in plastic wrap, then a layer of tin foil. Place together in a freezer safe bag and freeze for up to 4 months. Then, remove the desired number of potatoes, and thaw in the refrigerator. Once thawed, unwrap the potatoes and reheat as desired. 

    To reheat: Steamed potatoes and boiled potatoes reheat best in the microwave, or in the Instant Pot. To use your pressure cooker, pour 1 cup of water in the bottom and place the potatoes back in the Instant Pot on the trivet. Pressure cook on manual high pressure for 3 minutes, then immediately release the remaining pressure.

    🔍 Recipe FAQs

    Is pressure cooking better than boiling?

    When it comes to making potatoes, I prefer to “boil” them in the Instant Pot as opposed to in a pot of water because they are less watery. When you boil potatoes in a pot of water, they naturally absorb some of that boiling water and can become too waterlogged.

    In the pressure cooker, the water is simply used to steam the potatoes and does not waterlog them in the same way. This results in better, creamier potatoes!

    How do I make Instant Pot boiled potatoes without a trivet?

    Use a steamer basket! This can be made of metal or silicone.

    Do I need to cover the potatoes with water?

    The potatoes do not need to be covered with water, but there should be at least 1 cup of water below the trivet in the Instant Pot. This water is what will steam the potatoes and prevent the burn warning from triggering. Instant Pot recommends using a minimum of 1 cup of liquid no matter the recipe. 

    💭 One More Tip

    Make sure to prick the potatoes! Not doing so can cause the Instant Pot potatoes to explode under pressure in the Instant Pot. Sufficiently pricking them will help them release steam as the potatoes cook and prevent mishaps. 

    Baby potatoes in an instant pot with a fork piercing one.

    🍴 Related Recipes

    • Instant Pot Broccoli
    • Instant Pot Asparagus
    • Fluffy Mashed Potatoes Without Milk
    • Instant Pot Bacon

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Instant pot boiled potatoes on a serving platter.

    Instant Pot Boiled (Steamed) Potatoes

    Instant Pot Boiled Potatoes is my favorite way to cook potatoes quickly and consistently every time. Try this method with red potatoes, gold potatoes, or russet potatoes and enjoy these potatoes as a side dish, or load it up with your favorite toppings for the ultimate baked potato night!
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
    Prep Time: 8 minutes
    Cook Time: 21 minutes
    Total Time: 29 minutes
    Servings: 4 servings
    Calories: 131kcal
    Author: Alana Lieberman
    Cost: $5

    Equipment

    • instant pot

    Ingredients

    • 1 ½ pounds red or yellow baby potatoes (about 22 to 24 potatoes) OR 1 pound russet potatoes (about 2 potatoes)
    • 1 cup water

    Instructions

    • Rinse potatoes in cold water and thoroughly scrub the skin to remove any dirt. Pierce each potato 3 to 5 times with a fork.
    • Pour water into bottom of the instant pot. Add the wire rack that came with the instant pot to the bottom. You can also use a metal steamer basket.
    • Add the potatoes, cover with the lid, and set the valve to the “sealing” position.
    • Pressure cook baby potatoes on high pressure for 6 minutes, or russet potatoes on high pressure for 35 minutes.*
    • Let pressure release naturally for 15 minutes, then switch the valve to “venting” and manually release any remaining pressure.
    • Remove the lid. Use a fork to pierce the potatoes and test if the potatoes are done. If the fork pierces them easily, they are cooked through. If not, pressure cook again for a few more minutes.

    Notes

    1. *The amount of potatoes shouldn’t make a difference in cook time. However, the size of the potatoes might affect it. If your potatoes are large, they might require a longer cook time. Each of my russet potatoes were about 9 to 10 ounces. Add another 2 to 3 minutes, if yours are much larger.
    2. These simple steamed potatoes can be made into mashed potatoes, served like a baked potato, or you can season them however you'd like.

    Nutrition

    Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
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    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

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