Instant Pot Roasted Potatoes: Crispy, Flavorful, and Oh-So-Easy

There are certain dishes that, with just a whiff, transport me back in time. For me, perfectly roasted potatoes are one of those magical culinary anchors. I remember lazy Sunday dinners at my grandmother’s house, the air thick with the aroma of her slow-cooked roast, and always, always, a generous serving of golden, herb-flecked potatoes. That comforting, slightly crisp exterior yielding to a fluffy interior was pure joy. Now, with the marvel of modern kitchen technology, achieving that same delightful texture and depth of flavor is not only possible but remarkably simple, all without the fuss of a hot oven on a summer day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes (pressure cooking) + 3 minutes (sautéing)
• Total Time: Approximately 25 minutes
• Servings: 8
• Yield: A generous side dish
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

To achieve these delightful Instant Pot roasted potatoes, gather the following:

• 2 lbs mini red potatoes, thoroughly rinsed
• 1 cup water
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ¼ teaspoon cayenne pepper (for a subtle warmth)
• ½ teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• ¼ cup grated Parmesan cheese

Equipment Needed

• Instant Pot (6-quart or larger)
• Wire rack or steamer trivet that fits inside the Instant Pot inner bowl
• Clean kitchen towel
• Serving platter

Instructions

Crafting these flavor-packed potatoes is a straightforward process that leverages the power of your Instant Pot for initial cooking, followed by a quick sauté for that desirable crispy finish.

1. Begin by placing a wire rack or steamer trivet inside the inner bowl of your Instant Pot.
2. Arrange the rinsed mini red potatoes on top of the rack, creating as much of a single layer as possible. This ensures even cooking.
3. Carefully pour 1 cup of water into the bottom of the Instant Pot.
4. Secure the lid of the Instant Pot and ensure the venting valve is set to the “sealing” position.
5. Select the “Pressure Cook” or “Manual” setting and cook on high pressure. For larger potatoes, cook for 12 minutes. For smaller, baby potatoes, reduce the cooking time to 8 minutes.
6. Once the cooking cycle is complete, perform a quick release of the pressure by carefully moving the venting valve to the “venting” position. Stand back to avoid steam.
7. Once all the pressure has been released, carefully open the lid.
8. Using a slotted spoon or tongs, remove the cooked potatoes from the Instant Pot and set them aside in a bowl.
9. Discard the water from the inner bowl.
10. Thoroughly dry the inner bowl of the Instant Pot with a clean kitchen towel. This is crucial for achieving a good sauté.
11. Set the Instant Pot to the “Sauté” function.
12. Once the pot is hot, add the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter.
13. Once the butter has melted and the oil is shimmering, add the cooked potatoes to the inner bowl.
14. Cook the potatoes, stirring frequently, until they begin to brown and develop a slightly crispy exterior. This should take approximately 3 minutes.
15. Season the potatoes generously with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of granulated garlic, 1 teaspoon of granulated onion, ¼ teaspoon of cayenne pepper, and ½ teaspoon of chopped fresh rosemary. Stir to ensure the seasonings are well distributed.
16. Turn off the Instant Pot by pressing the “Cancel” button.
17. Carefully transfer the potatoes from the inner bowl to a serving platter.
18. Garnish the potatoes with 1 tablespoon of chopped fresh chives, 1 tablespoon of chopped fresh parsley, and ¼ cup of grated Parmesan cheese.

Expert Tips & Tricks

Achieving perfectly textured and flavored Instant Pot roasted potatoes is all about a few key techniques. For starters, the initial steaming in the Instant Pot is designed to tenderize the potatoes without making them mushy. The subsequent sauté is where the magic of browning and crisping happens, mimicking the results of oven roasting.

When selecting your potatoes, opting for smaller varieties like baby red or Yukon Gold potatoes will ensure they cook through quickly and evenly. If you have larger potatoes, feel free to cut them in half or quarters to ensure they are roughly the same size for uniform cooking.

Don’t skip the step of thoroughly drying the Instant Pot’s inner bowl after steaming. A dry surface is essential for the oil and butter to properly sizzle and crisp up the potato exteriors. Stirring frequently during the sauté phase is key to achieving a beautiful, even browning without scorching any one spot.

For an added layer of flavor, consider adding a sprig or two of fresh thyme or a clove of minced garlic to the sautéing process, removing them before serving if you prefer. The cayenne pepper adds a lovely warmth, but feel free to omit it if you’re sensitive to spice.

Serving & Storage Suggestions

These Instant Pot roasted potatoes are a versatile side dish, perfect for almost any meal. Serve them hot, immediately after garnishing, to enjoy their maximum crispiness. They pair beautifully with grilled meats, roasted chicken, fish, or even as a hearty addition to a brunch spread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While they may lose some of their crispiness upon refrigeration, they can be revived. To reheat, spread them in a single layer on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and slightly crisped again. Alternatively, a quick sauté in a skillet with a little extra oil or butter can work wonders to restore their texture.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of these delicious Instant Pot roasted potatoes:

Nutrient	Amount per Serving	% Daily Value
Calories	151.5 kcal
Calories from Fat
Total Fat	7.3 g	11%
Saturated Fat	2.9 g	14%
Cholesterol	10.4 mg	3%
Sodium	361 mg	15%
Total Carbohydrate	18.9 g	6%
Dietary Fiber	2.1 g	8%
Sugars	1.5 g	6%
Protein	3.5 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is delightful as is, here are a few ideas to customize it:

• Herb Variations: Feel free to experiment with other fresh herbs. Thyme, oregano, or dill can all add wonderful nuances. Dried herbs can also be used, but reduce the quantity as their flavor is more concentrated.
• Spicy Kick: For a more pronounced heat, increase the cayenne pepper or add a pinch of red pepper flakes.
• Garlic Lover’s Dream: Incorporate fresh minced garlic during the sautéing stage for an even more robust garlic flavor. Just be mindful of burning.
• Cheese Alternatives: If Parmesan isn’t your preference, try grated Pecorino Romano for a sharper taste, or a sprinkle of nutritional yeast for a cheesy, vegan option.
• Root Vegetable Medley: Feel free to mix in other root vegetables like carrots or parsnips, ensuring they are cut to a similar size as the potatoes for even cooking.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of mini red potatoes?
A: Yes, you can. If using larger potatoes, cut them into 1-inch cubes to ensure they cook evenly in the same amount of time.

Q: Why are my potatoes not crispy after sautéing?
A: Ensure the Instant Pot inner bowl is completely dry before sautéing. Also, avoid overcrowding the pot; cook in batches if necessary. Stirring frequently helps achieve browning.

Q: Can I skip the sautéing step and just serve them after steaming?
A: You can, but they won’t have the characteristic roasted texture and flavor. The sauté step is crucial for achieving that delightful crispiness.

Q: How do I ensure the potatoes are cooked through during the pressure cooking phase?
A: The timing is key here. For baby potatoes, 8 minutes is usually sufficient. For slightly larger ones, 12 minutes on high pressure is generally perfect. You can always check for tenderness after the quick release.

Q: Can I make this recipe vegan?
A: Absolutely! Simply omit the butter and Parmesan cheese. You can use a plant-based butter substitute or simply increase the olive oil slightly. For the cheese, nutritional yeast can offer a cheesy flavor.

These Instant Pot roasted potatoes are a testament to how innovation can simplify, and elevate, classic comfort food. They offer all the deliciousness of oven-roasted potatoes with a fraction of the time and effort, making them a weeknight savior and a weekend showstopper. Give them a try, and I’m confident they’ll become a staple in your culinary repertoire. Enjoy every crispy, fluffy bite!