You can have your potato and eat it too~crispy, tender, golden brown, and buttery~all using the Instant Pot (and a few simple ingredients).
These Instant Pot crispy roasted potatoes are one of my top reasons for loving my Instant Pot. I can have perfectly crisp & tender potatoes in less than an hour without turning on the oven or heating up a skillet.
These potatoes are ALWAYS a hit, and they actually make a fun, filling appetizer. Serve them on a platter with tiny bowls of sea salt, pepper, sour cream, and ketchup (for those of us from the South:-).
How do you make potatoes crisp in the Instant Pot?
It is easy to crisp potatoes in the Instant Pot thanks to the “Sauté” function. Sliced potatoes are placed into the Instant Pot, with oil and/or butter, and sautéed until golden brown on both sides.
- First, preheat the IP to saute on high heat. Once hot, add butter & EVOO. When butter is mostly melted, add potatoes and stir to coat. Saute for 10-15 minutes, turning occasionally, until skins are brown.
- Second, add broth; set valve to sealing; close IP lid. Press manual and cook at high pressure for 7 minutes. Once cooking is complete, use a natural release for 10 minutes (i.e. let the IP come down by itself). After this, you can release any pressure by moving the valve to venting. Season potatoes with salt and pepper; garnish with fresh chives.
NOTE: If you want the potatoes to be more crisp after turning out from the Instant Pot, you can always toss them into a skillet for more browning. We love them just like this, though:-)
What oil or fat is best to sauté potatoes in the Instant Pot?
I use BOTH real butter (or ghee) and EVOO. Browning in butter adds flavor and crisps the skins, and the EVOO adds another level of flavor while also keeping the butter from burning (browning is fine).
What potatoes are best to make crisp-tender potatoes in the Instant Pot?
Small and tender potatoes are the best ones to use for crisp-tender potatoes in the Instant Pot. I buy the smallest ones that I can find, preferably Yukon gold or gold fingerlings. These have paper thin skins that crisp more easily than red or darker potatoes.
Which sauté setting is best for crisp-tender roasted potatoes in the Instant Pot?
I’ve used both settings and actually prefer the highest one. It browns them more quickly and is a better setting for heavy, starchy vegetables.
Instant Pot: If you don’t own an Instant Pot yet, I’ve linked below to where to buy. These occasionally run on sale, and William’s-Sonoma often offers 20% and free shipping.
If you have an Instant Pot and make these, I’d love to hear how they turn out for you. I make these often to serve with Mississippi Roast and carrots and perfectly roasted whole chicken. Simple and easy comfort food! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2 TB butter (not margarine)
- 2 TB extra virgin olive oil~EVOO
- 1-2 pounds Yukon gold or gold fingerling potatoes (prick potatoes lightly with fork or knife)
- kosher salt & ground pepper to taste
- rosemary sprig (leaves only) minced
- 1/2 cup chicken broth or water
- Turn Instant Pot to SAUTE on high heat.
- Add butter & EVOO.
- When butter is mostly melted, add potatoes.
- Cook for about 10 minutes, stirring as needed, until skins crisp ad potatoes begin to brown.
- Add broth or water.
- Place lid on Instant Pot; close lid and set valve to sealing.
- Press MANUAL, then PRESSURE (choose high), then move the - or + until you reach 7 minutes.
- Once cooking is complete, allow IP to naturally release (lower pressure on its own) for 10 min or longer.
- Release any remaining pressure when ready to serve potatoes.
- Season with salt & pepper; top with rosemary if desired.
Amount Per Serving Calories 165 Total Fat 3g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 1g Cholesterol 8mg Sodium 184mg Carbohydrates 31g Fiber 3g Sugar 2g Protein 4g