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Instant Pot Roasted Potatoes Recipe

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This recipe for Instant Pot Roasted Potatoes is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 pound (680g) baby potatoes
1 teaspoon (4g) onion powder
1 teaspoon (4g) garlic powder
3 - 4 pinches coarse kosher salt
2 tablespoons (28g) unsalted butter
1 tablespoon (15ml) olive oil
1 cup (250ml) cold water
Directions:
Directions:
Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb (680g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release.

*Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)

Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes. Discard water in inner pot & towel dry inner pot.

Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button).

Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot.

Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter.

Sprinkle 1 tsp (4g) garlic powder and 1 tsp (4g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken & harden a little.
Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired).

 

 

 

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