This Instant Pot Potatoes recipe is the easiest way to get perfectly cooked boiled, no-mash potatoes every time that are perfect on the inside. And just like with my Instant Pot Mashed Potatoes and Instant Pot Baked Potatoes, clean up is a breeze because everything happens in one pot. This is one for your Instant Pot Basics collection!
The Best Boiled Potatoes Are Made in the Instant Pot
These Instant Pot Potatoes are the easiest, most hassle-free way to boil potatoes and get them perfect every time! I’m talking about waxy, bite-sized potatoes like reds, new, or fingerlings; not larger starchy potatoes, like russets. Take it up a notch by tossing them in your favorite seasonings and baking them in the oven at a high temperature for a few minutes to get them crispy on the outside. Or use them as-is for meal prepping, potato salad, soup, or chili!
This pressure cooker method is much faster than the traditional way of baking them in the oven or even boiling on the stove. And because it’s a controlled environment, you can have perfect potatoes ready in a matter of minutes!
Why You Should Measure Your Potatoes Before Cooking
It may sound silly to say you need to measure the circumference of your potatoes before cooking them in the Instant Pot, but this is a crucial step to ensuring that you end up with perfectly cooked potatoes each and every time. Depending on their circumference, you’ll need to adjust the cooking time on your pressure cooker:
- 3-inch circumference = 1 min HP + NPR
- 4-inch circumference = 2 mins HP + NPR
- 5-inch circumference = 5 mins HP + NPR
- 6-inch circumference = 9 mins HP + NPR
- 7-inch circumference = 12 mins HP + NPR
- Waxy Potatoes — Wash thoroughly before cooking, as they won’t be peeled. Try to get evenly sized potatoes to ensure they are all evenly cooked in the Instant Pot.
- Water — Use enough to cover all your potatoes but also make sure you use enough to get the Instant Pot to pressure. You only need 1 cup of water for the 3-quart and 6-quart to get to pressure and 2 cups for the 8-quart.
- Toppings — Garnish with sea salt and freshly cracked black pepper, then add whatever toppings you like!’][
How To Boil Potatoes in the Instant Pot
Making boiled potatoes in the Instant Pot is the BEST and easiest way. Just follow these simple steps:
- Prep the Potatoes — Wash your potatoes thoroughly with a scrub brush and water. Then, measure the circumference of each and average that out to know how long you’ll need to cook them in the Instant Pot. (See list above for measurements and cooking times.)
- Prep the Instant Pot — Put the potatoes into the pot, pour in the water, and add sea salt if desired.
- Cook the Potatoes — Secure the lid to your pot, turn the valve to the “sealing” position, and set your device to cook on high pressure. Set the time for the necessary amount of time, depending on the average potato circumference. Once they’re done cooking, do nothing and wait for full natural pressure release.
- Remove the Potatoes from the Instant Pot — Use kitchen tongs or a colander to remove the potatoes from the pressure cooker and set on a platter. (They’ll be hot!)
- Ghee or butter
- Green onions
- Minced garlic
- Thinly sliced onions
- Sea salt
- Fresh-cracked black pepper
- Fresh herbs like thyme, rosemary, dill, parsley, or basil
- Dried seasonings like an Italian blend, seasoned salt, oregano, lemon pepper, taco seasoning … the options are endless!
What Should I Make with Boiled Potatoes?
I love making crispy smashed potatoes with these Instant Pot Boiled Potatoes. Simply add the cooked potatoes to a prepared baking sheet and use a glass to press and flatten them. Drizzle with melted butter, ghee, olive oil, or avocado oil. Sprinkle with fresh chopped garlic and sea salt. Broil for 5-10 minutes, then garnish with fresh parsley. Voila! The perfect, simple side dish.
Storage, Reheating, and Freezing Instructions
- Store leftover Instant Pot potatoes in an airtight container in your fridge for up to 4 days.
- Reheat in the microwave for 2-3 minutes, air fryer for 1-2 minutes, or oven at 425 degrees for 5-10 minutes.
- I did not test freezing them, but you should be able to store them in an airtight, freezer-safe container in your freezer for up to 3 months. Allow thawing completely, then reheat in the air fryer or oven. If you try this, let us know how it works in the comments!
Frequently Asked Questions
What type of potatoes should I use?
It’s crucial to use small, waxy potatoes, like reds, new, golds, or fingerlings. Not russets! They’re too big and starchy (which is why they’re perfect for making baked potatoes!)
Can I leave the skin on my potatoes?
Yes! We want to do that for these smaller boiled potatoes. That’s where the nutrients are!
More Potato Recipes To Try
- Instant Pot Mashed Potatoes
- Grandma’s German Potato Salad
- Quinoa-Stuffed Sweet Potatoes
- Red Lentil Sweet Potato Soup
- Creamy Potato Leek Soup
Instant Pot Potatoes
- 2 lbs waxy potatoes - red, new, baby, fingerling, or any that says perfect for salad
- Choose even-sized potatoes, then wash your potatoes and then measure the cirumference of the fattest of them.
- Add the potatoes to the Instant Pot and cover with water. You can also add some sea salt so they absorb salty water if you desire.
- Put on the lid and turn the valve to the sealing position then set it to high pressure and set the timer depending on the circumference of your potatoes:3-inch circumference = 1 min HP + NPR4-inch circumference = 2 mins HP + NPR5-inch circumference = 5 mins HP + NPR6-inch circumference = 9 mins HP + NPR7-inch circumference = 12 mins HP + NPR
- Wait for full natural pressure release, then drain the potatoes and proceed as desired.
- You can serve right away with a little butter or make smashed potatoes or make potato salad or whatever your heart desires.