How to Make Crisp-Tender “Roasted” Potatoes in the Instant Pot
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!!!
Crisp-Tender Roasted Potatoes in the Instant Pot
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 165Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 184mgCarbohydrates 31gFiber 3gSugar 2gProtein 4g
Hi Sandra. I made these potatoes tonight and it took me about 20 minutes to get them brown because they were larger than usual. If your Instant Pot doesn’t brown your potatoes well, you can always toss them in a skillet and finish in the Instant Pot. You can also cook them in the Instant Pot and brown them (afterwards) in a skillet. I hope you get a system that works for you. Please let me know!!!
Felt recipe deceptive. Extremely disappointed as I see other posters were also. Potatoes were not crispy after sauteing 15 mins. Left tasty but soupy.
Hi Sandy! I don’t have an air fryer but that is a possibility I would assume?? If you have one and try it, please let us know how it turns out!!! And I am like you~I LOVE crunchy potato skins!!!
I was wondering if you could finish them in an air fryer in order to get the crunchiness?? There’s something about crunchy potato skins that makes you want more! My mom always had the best skins on baked potatoes…me?? HA! Forget it!! So maybe after all these years I’ll succeed! :>)
Hi Julie! I modified the post to help clarify this, so check it out:-) Basically, you’ll want to use both butter AND EVOO. These aid in crisping. Also, allow at least 10 minutes, sometimes longer, to get the skins really crisp. It helps to let them sit longer rather than stirring too often which sometimes delays crisping. Let me know if this helps and how they turn out!!!
How long do you brown with the sauce function? I put my potatoes in when oil was hot and after 15 minutes they still hadn’t really browned, but I needed to get dinner on the table or so switched to manual pressure 7 min. Was very disappointed as potatoes weren’t crispy as in your photo at all.
Hi Shelly! If I do everything only in the IP, I saute first. If I pressure cooke then saute, I use a skillet!!! Let me know how these turn out and which method you used!!!
Hi Sarah! The IP saute button heats to one temperature, so there is no adjusting. I stir mine and move them around during saute so that they don’t stick (although some skin comes off but not too much). You might try spraying the IP liner with cooking spray in addition to adding the EVOO (extra virgin olive oil). If you prefer, you can saute them on the stovetop in a non-stick skillet. Hope this helps; let me know how they turn out!!
How do you keep the skins on them? When I am sautéing them, the skins keep sticking to the bottom. How do you know how hot to put them on? They aren’t browning since the skins are sticking.
So if you pressure cook first and then sauté, do you sauté in the instant Pot? Would you pull everything out to drain the liquid and then add the oil? Or just sauté in a skillet?
Hi Mel! I need to add this to the blog, but you can do two ways. You can pressure cook, then saute after (this is actually my preferred way after several tries). Or you can saute, then add broth and pressure cook. No trivet or bowl needed. They are still crisp, but not as crisp if you saute or broil them after pressure. Hope this helps!!!
I want to try these but do you put the potatoes in a bowl on top of a trivet? Is the water used just to bring the pot to pressure? I didn’t want mushy potatoes so curious how you cooked them after sautéing.
Hi Kirsten! Yes, you can definitely cook a larger amount of potatoes; just add a bit more broth or water (1/2 cup or so).
Holly~yes, that is correct! I always add 1/2 to 1 cup of water or broth when pressure cooking.
In your recipe, for us new instant pot users, could you remind/clarify that you need to add water to the Pressure Cooker before you choose that option. thanks!
Does this work with a larger quantity of potatoes?
Hi! I looked and it is listed. After browning, add broth~then pressure cook:-)
Is it me or did you leave adding the broth off the steps?
Hi Linda! I am so glad they turned out well! I love herbs d’provence and will give that a try on these next time. Thanks for your comment!
These were great! I thought I goofed not adding enough oil.
2-3 T canola and a fat T of butter, dried basil and herbs d’ provence.
very good
Hi Allison! It depends on my schedule! If I have to run errands, I usually just let the potatoes naturally release and stay warm on the warm setting. If I am in a hurry, I’ll do a quick release. Either way works!!!
Was wondering. Do you let the steam subside naturally or quick release?
Thanks for your feedback! I do find that the potatoes do better if left on saute longer OR put into a separate skillet at the end of cooking to get super crisp. They are still yummy, though!!
Thank you for sharing the recipe. I used cubed potatoes. They did not get very crispy but, I may not have sauteed long enough. The flavor was very good and the potatoes were very tender.
these sound really good. And would go with most things. Thanks for sharing this recipe.
Simon