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Need an easy side dish recipe? In just 10 minutes, this Quick and Easy Instant Pot Red Potatoes Recipe is on the table! A family classic made even faster for an easy side dish recipe that your family will love.
Instant Pot Red Potatoes Recipe
We love potatoes and they really make the perfect side dish. Not only are they easy but they are frugal.
I grew up on butter potatoes. They are delicious.
It is such an easy recipe that you practically don’t need to call it a recipe. But as I was talking to others, I realized not other families grew up on this easy side dish so I had to share.
Normally you boil the potatoes until tender and then add butter and salt and pepper. Then you let the butter melt all over your potatoes leaving you with a delicious side dish.
However, thanks to the trusty Instant pot (or any electric pressure cooker for that matter) this family favorite side dish just got even easier because the cooking time just got cut in half! These delicious red potatoes recipe can be ready in under 20 minutes.
Another favorite instant pot side dish is Instant Pot Mashed Potatoes.
Instant pot red potatoes ingredients:
Red Potatoes
Butter
Chicken Broth
Minced Garlic
Salt & Pepper
How to cook red potatoes in Instant Pot:
Cut your potatoes into quarters, leaving the skin on. You can peel them first, but the skin will fall right off if you have picky eaters.
Place in your Instant pot or any electric pressure cooker.
Pour your water over the top. Season with salt and pepper and then add your butter to the top (not melted).
Place lid on top and set to sealing.
How long to cook potatoes in instant pot:
Click your manual button and set the pressure time to 4 minutes. This cut time is based on diced potatoes. If you are using large potatoes, then you will need to increase the cook time by 1-3 minutes depending on their size.
Allow it to cook on high pressure and when finished do a quick release on the pressure from the instant pot.
Remove lid and stir the potatoes coating it in the delicious buttery sauce.
Top with fresh or dried parsley. Enjoy! Also learn How to Dry Parsley in the Oven.
Cut the potatoes to be around the same size. This will make sure that they all cook evenly in the instant pot and will be ready at the same time.
Do not peel the potatoes. I just wash and cut the potatoes and throw them in the instant pot. The skin on red potatoes adds so much flavor to this recipe so make sure to leave them on.
The potatoes are soft in this recipe. If you prefer crispier potatoes, broil them for 2-3 minutes after they are cooked in the instant pot.
If you double the recipe, you don’t need to double the liquid, just the other ingredients. The liquid in this recipe is so that the instant pot can come to pressure.
If you are wanting to cook the red potatoes to be used in potato salad, leave out the butter and seasonings. You can also use water instead of the broth. Then all you have to do is drain the potatoes and they are ready to use to make potato salad.
Do I need a steamer basket or trivet?
No, you do not need to use a steam basket or trivet to make this easy recipe. That is my favorite part. Everything gets thrown right into the pot and then cooked from there.
Use your favorite type of potatoes. I love making this recipe with red potatoes but any potatoes would work great in this recipe. I love making these with yellow gold potatoes, baby potatoes and russet potatoes as well. If you use russet potatoes, I do recommend peeling them first.
Instead of Butter use your favorite type of oil. I love using butter in this easy potato recipe, but if you’re on a diet than you can easily use your favorite type of cooking oil instead. Olive oil or Avocado oil would both work great in this recipe.
Add your favorite type of seasonings. Feel free to add your favorite seasonings to change up this recipe. Creole seasoning, Italian seasoning or Lemon pepper would all be delicious in this recipe. I would start with 1-2 tsp and add more if needed after the cook time.
What to Serve with:
I love serving this easy potato recipe with one of my favorite grilling recipes. They make the perfect side for any of your favorite main dish recipes. Here are a few of my favorite recipes to serve this potatoes with.
Easy Grilled Chicken Kabob Recipe
BBQ RanchGrilled Chicken Marinade
Grilled Balsamic Glazed Chicken
You will need a pressure cooker:
Now you will need an electric pressure cooker for this recipe. I personally have anInstant Potand so far I am loving it.
If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love using the pressure cooker when I don’t have much time.
Pressure cooking is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all.
How to Store:
Refrigerate any leftovers in an air tight container for up to 4-5 days. Reheat the leftovers in the microwave, oven or stove top.
I do not recommend freezing the leftover potatoes as they do not freeze well.
I love using the leftover potatoes for a quick and easy side dish for another meal later in the week.
Print thisred potatoes instant pot recipebelow:
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Quick and Easy Instant Pot Potatoes Recipe {ready in 10 minutes}
4.95 from 53 votes
In just 10 minutes this Quick and Easy Instant Pot Potatoes Recipe is on the table! A family classic made even faster for an easy side dish recipe.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
How much Mashed Potatoes should you make? As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people use 2 pounds of potatoes.
Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel.
Yes!It's very important to wash potatoes before cooking with them because they're root vegetables. Since they grow underground, potatoes likely carry residual soil, bacteria, and pesticides when you buy them.
Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.
The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).
Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water. Scrub Potatoes – thoroughly wash the potatoes. Pierce Potatoes – poke the potatoes all over with a fork. Pressure Cook – Cover with lid and set the valve to the 'sealing' position.
bottom line. It is not possible to create carcinogenic acrylamide when cooking potatoes at the high temperatures that can be achieved by household pressure cookers. Pressure cooking and cooling potatoes produces a nutritional insoluble starch which has a lower glycemic impact.
Those same add-ins—chopped fresh herbs like chives or parsley, chopped cooked bacon, crumbled blue cheese, roasted garlic cloves and so on—will enhance the instant variety as well. Butter (not margarine) is a must, as is sour cream. Instant potatoes offer a couple of additional variables for you to play with.
Red potatoes are smaller than russet potatoes but closer in size to Yukon Gold potatoes, which are often medium in size. In other words, two medium-size red potatoes equals one pound. Four or five small-size red potatoes equals around one pound.
A standard 5-pound bag of potatoes can contain anywhere from 10 to 15 medium-sized potatoes, while a smaller 2-pound bag might contain 5 to 7 potatoes. Some retailers may also sell potatoes in larger 10-pound or 20-pound bags.
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
Peeled and refrigerated potatoes that aren't soaked will still be safe to eat the next day, but the chemical reaction caused by exposure to oxygen will turn your spuds a weird pinkish/brown color. Not that there's anything necessarily wrong with that, but most people prefer their mashed potatoes white and fluffy.
For frying: Rinse after soaking to rid the potatoes of excess surface starch, then drain and dry well. For boiling: Potatoes can be placed directly into the cooking pot after being drained.
How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).
But the new research by the UK team led by Dr Rachel Burch from Leatherhead Food International found that a simple measure of pre-soaking potatoes before frying can dramatically reduce the formation of acrylamide and may therefore reduce any subsequent risk it may pose.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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