Instant Pot Steamed Potatoes Food

HOW TO COOK POTATOES IN THE INSTANT POT

Steps:

• Prepare the potatoes for cooking: Chop the potatoes into 1 ½-inch pieces. Pour the water into the inner pot of the pressure cooker. Put the potatoes in the steamer basket, then lower it into the pot.
• Pressure cook the potatoes: Secure the lid on the pressure cooker and make sure it's set to its "sealing" position. Select the "Pressure Cook" or "Manual" setting, and set the cooking time to 3 minutes at high pressure. If your pot features an automated pressure release, set it for a quick release. (The pot will take about 10 minutes to come up to pressure.)
• "Quick release" the pressure: When the cooking program finishes, perform a quick pressure release by moving the pressure vent to its "venting" position or by pressing the pressure release button (depending on your Instant Pot model).
• Remove the potatoes and check for doneness: When the pressure has fully released, open the pot. Use a pair of heat-safe mitts to remove the steamer basket of potatoes. The potatoes are done when they are fork-tender. If not using the potatoes right away, let them cool completely and then, refrigerate in a covered container. Potatoes will keep for about 1 week.

INSTANT POT PORK CHOPS AND POTATOES

Steps:

• Season pork chops with garlic salt and ground black pepper.
• Punch sauté over high heat on your instant Pot. Melt butter and add oil. when hot brownpork chops on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Saute onion and mushroom garlic until fragrant; add carrots; cook another 2 minutes; add broth and stir together. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook for 15 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove potatoes, pork chops and vegetables.
• Bring cooker to Sauté; mix corn starch and water and thicken the boiling broth.

INSTANT POT BOILED POTATOES

Steps:

• Pour water into the instant pot's steel insert, place the trivet inside and place the potatoes on top of the trivet.
• Secure the lid and close the pressure valve.
• The cook time will vary according to the size of the potatoes. - Baby/Bite-sized potatoes (1 to 2 ounces), cook at high pressure for 4 minutes. - Small potatoes (3 to 5 ounces), cook at high pressure for 8 minutes. - Medium potatoes (6 to 8 ounces), cook at high pressure for 10 minutes. - Large potatoes (9-12 ounces), cook at high pressure for 12 minutes.
• Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.

INSTANT POT BOILED POTATOES

Steps:

• Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork. Place trivet in the inner pot of Instant Pot.
• Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using.
• Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).
• Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.
• Open the lid when the pin drops. Check potatoes for doneness by inserting a pairing knife in the middle. If it goes in smoothly, potatoes are done. Remove potatoes to prevent overcooking, and set aside to cool.
• Wash baby potatoes and remove any sprouts, no need to prick them. Add the potatoes in the instant pot.
• and 1 cup water in the Instant Pot (2 cups in 8 qt) (pic 1), along with 1 teaspoon salt. Salt is optional, but it does season these potatoes well.
• Close the lid, vent set to sealing position. Set pressure cook or manual for 5 minutes at HIGH pressure.
• Once cooking time is up, release pressure manually . If not in a rush, you can wait 5-10 minutes to allow the steam to release naturally.
• Open the lid when the pin drops and check for doneness by inserting a knife in the center of one of the larger potatoes). Remove potatoes to prevent overcooking, and set aside to cool.

INSTANT POT ROASTED POTATOES

Steps:

• 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). For reference, we used roughly 4 pinches of coarse kosher salt.
• Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving. Enjoy!~ :)