Like potatoes! A pressure cooker makes fast work of steaming a bunch of cubed potatoes, and I use them for all sorts of things all week long. You might be thinking that it’s overkill to bring out the pressure cooker for a simple kitchen task like steaming vegetables, but it’s the way that works for me. I like being able to load up the cooker, press a button, and walk away, rather than waiting around tending a pot on the stove. My Instant Pot also beeps ten times in a row when it’s done, and I can hear it from just about anywhere in my little apartment. So, I know when my food is ready. Using the pressure cooker doesn’t always save you time with these types of kitchen prep tasks, but I think it does make them more convenient. I actually keep my Instant Pot on the counter at all times because I use it nearly every day!
Which Potatoes are Best in the Instant Pot?
For this recipe, you can use any kind of potato, like Yukon Gold, red, or russet potatoes. Cut into 1 1/2-inch chunks, and they’re ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.) Take ‘em out right when the timer goes off so they don’t overcook, then use them however you like! As is, they can be folded into a potato salad (warm or cold, however you prefer). For breakfast, I toss them into a skillet to make a quick hash with onions and peppers, or I brown them in the pan alongside sunny side up eggs. For dinner, I mash them right in the hot pot after they’re done steaming to make easy mashed potatoes, or toss them in the oven to roast until crispy, as pictured here.
Instant Pot Models
This recipe will work as written with all six and eight-quart models. If you have a mini (which is three quarts), you may need to add a minute of cook time or use a natural release. This is because the three-quart cooker isn’t as powerful as the bigger models and uses a lower PSI. Some newer models use a computerized pressure release system and will not allow you to perform a quick release if it senses that the pot is too full. This safety mechanism is designed to help prevent dangerous splatters, but can sometimes be triggered erroneously. If your pot won’t release the pressure, don’t panic. Your potatoes will still be nicely cooked, just let the pressure naturally release.
The Best Kind of Potatoes for Pressure Cooking
This method and cook time works with any kind of white or yellow potato, such as russet and Yukon gold. Don’t swap for sweet potatoes.One big factor that can affect the cook time is the age of your potatoes. Older potatoes will take longer to cook, and especially old potatoes will never soften at all.Be sure to cut your potatoes into 1 1/2-inch pieces. Smaller pieces may overcook, and larger pieces won’t cook through.
How to Choose a Steamer
While the Instant Pot doesn’t require many accessories, a steamer basket is handy. Make sure the basket will completely fit inside the pot without obstructing the lid. Hatrigo makes a nifty basket, and there are a number of metal and silicone options available specifically for the Instant Pot. Many old-school folding metal baskets work wonderfully, too.
How to Use Steamed Potatoes
Classic Potato Salad Garlic Mashed Potatoes Corned Beef Hash Homemade Potato Bread Mashed Potato Pancakes
For crispy roasted potatoes like those pictured, toss the steamed potatoes with olive oil, salt, and ground pepper, and spread onto a baking sheet. Roast at 425°F until browned and crispy on the outside. Pour the water into the inner pot of the pressure cooker. Put the potatoes in the steamer basket, then lower it into the pot. If not using the potatoes right away, let them cool completely and then, refrigerate in a covered container. Potatoes will keep for about 1 week.
