It is a cold winter evening and you need a comforting side dish fast. These Instant Pot Roasted Potatoes are the perfect solution for your busy kitchen. They deliver that classic oven-roasted flavor without the long wait time.
You will love how these potatoes come out perfectly tender on the inside. The secret is a quick steam followed by a fast sauté. Your family will be asking for seconds before you even sit down.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy weeknight dinners. It uses a smart dual-process technique to ensure the perfect potato texture every time. You get the fluffiness of a steamed potato with a golden crust.
It is also very budget-friendly and uses simple pantry staples. You won’t need any fancy ingredients to make these shine. They are a great way to round out a meal without extra stress.
Simple Method
We start by pressure-steaming the potatoes to make them soft and buttery. Then, we use the sauté function to get that beautiful golden-brown crust. It is a simple two-step method that even beginners can master.
You don’t even have to turn on your big oven for this. This keeps your kitchen cool and saves you precious cleanup time. You will feel like a pro using your pressure cooker this way.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry right now.
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Place the stainless steel inner pot into the Instant Pot base and add 1 cup of water.
- Place a steamer basket or trivet inside the pot and add the cubed potatoes.
- Secure the lid and set the steam release valve to the Sealing position.
- Cook on Manual High Pressure for 2 minutes.
- Perform a quick pressure release immediately after the timer expires and carefully remove the potatoes.
- Discard the water and dry the inner pot thoroughly.
- Select the Sauté function on High/More and add the olive oil.
- Transfer the potatoes back into the pot and season with garlic powder, rosemary, salt, and pepper.
- Sauté the potatoes for 5 to 8 minutes, tossing occasionally, until the exteriors are crispy and golden brown.
Best Ways to Enjoy It
Serve these Instant Pot Roasted Potatoes warm while they are still extra crispy. They pair beautifully with a juicy roast chicken or a simple steak. You can also enjoy them as a hearty breakfast side with eggs.
Add a dollop of sour cream or a sprinkle of fresh parsley. Set the table and enjoy a cozy meal with your favorite people. These will quickly become a staple in your home.
Storage & Reheating
You can store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. For the best texture, reheat them in an air fryer or oven. This helps bring back that signature crunch that the microwave might lose.
Recipe Tips
- Don’t skip drying the inner pot before the sauté step.
- Cut your potatoes into uniform cubes for even cooking.
- Use Yukon Gold potatoes for the creamiest interior texture.
- Avoid overcrowding the pot during the sauté phase for maximum crispiness.
- Add a pinch of smoked paprika for a deeper winter flavor.
- Try to toss them gently so they don’t break apart while browning.
- Perform the quick release right away to prevent mushy potatoes.
Ways to Switch It Up
- Swap rosemary for dried thyme or oregano for a different herb profile.
- Add a sprinkle of parmesan cheese during the last minute of sautéing.
- Use red potatoes instead of Yukon Gold for a slightly firmer bite.
- In the summer, swap the rosemary for fresh dill after cooking.
FAQs
Can I make these ahead of time?
You can steam the potatoes earlier in the day and keep them chilled. When you are ready for dinner, just jump straight to the sauté step. This makes holiday entertaining much easier for you.
Do I have to peel the potatoes?
No, you do not need to peel Yukon Gold potatoes at all. Their skin is very thin and adds a nice texture once crisped. It saves you time and keeps the nutrients in your meal.
Why are my potatoes sticking to the pot?
Make sure the oil is hot before you add the potatoes back in. If they stick, let them sit for a minute longer without moving. They will naturally release once a golden crust has formed.
I hope these crispy potatoes bring some warmth to your table this winter. They are such a simple joy to make and even better to eat. Happy cooking!
— Lidia
Instant Pot Roasted Potatoes
Ingredients
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup wate r
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the stainless steel inner pot into the Instant Pot base and add 1 cup of water.
- Place a steamer basket or trivet inside the pot and add the cubed potatoes.
- Secure the lid and set the steam release valve to the Sealing position.
- Cook on Manual High Pressure for 2 minutes.
- Perform a quick pressure release immediately after the timer expires and carefully remove the potatoes.
- Discard the water and dry the inner pot thoroughly.
- Select the Sauté function on High/More and add the olive oil.
- Transfer the potatoes back into the pot and season with garlic powder, rosemary, salt, and pepper.
- Sauté the potatoes for 5 to 8 minutes, tossing occasionally, until the exteriors are crispy and golden brown.
