Instant Pot Baby Potatoes (with or without air fryer lid)
These Instant Pot baby potatoes are buttery and soft, and cook through in a fraction of the time it takes on the stove. Includes optional instructions to use the Instant Pot air fryer lid to get them golden and crisp.
- 1.5 lbs baby potatoes scrubbed clean
- spray oil optional
- salt optional
Prepare Instant Pot- To the stainless steel insert of the Instant Pot, add 1 cup of water (for 6 quart Instant Pots) or 1.5 cups water (for 8 cup Instant Pots). Place the trivet on top, and arrange baby potatoes on trivet.
Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 10 minutes. When the cooking cycle has completed, allow for a 10 minute natural pressure release before carefully transitioning the valve to 'venting' to release remaining pressure.
Optional- Air Fryer Lid- After removing the lid from the Instant Pot and unplugging it, spray potatoes generously with spray oil, then sprinkle with salt. Place the Instant Pot air fryer lid onto the Instant Pot, and set it for 400°F for 10 minutes. Check on potatoes frequently, we found they were ready after around 7 minutes.
1- you can use golden, red or tri colored baby potatoes
If you don't have the air fryer lid
You can skip the browning step, or you can brown them under the broiler of your oven: spread potatoes out on a baking sheet, spray with oil, then season with salt. Broil for 3-7 minutes, until browned.
- fridge- store in an air tight container in the fridge for up to 4 days.
- freezer- store in a sturdy freezer bag (suck the extra air out with a straw) for up to 3 months.
- reheating- reheat in a frying pan, on the grill, or in the microwave until steaming hot
Serving: 0.25of the batch | Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg