Instant Pot Boiled (Steamed) Potatoes

Instant pot boiled potatoes on a serving platter.

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!

Course Side Dish

Cuisine American

Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 8

Cook Time 21

Total Time 29

Servings 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

*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.
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