With an Instant Pot and about 30 minutes, you can make tender, buttery potatoes with minimal effort! Let us show you how.
Instant Pot Potatoes
Cooking potatoes in the Instant Pot is quick and easy! Yukon gold potatoes are our preferred for best taste and texture, but red or yellow potatoes will also work.
Simply add 1 cup of water to the Instant Pot, add the trivet (metal rack), and place the potatoes on the trivet (for mashed potatoes, leave the trivet out).
The cooking time will vary based on the size of the potatoes, so it’s best to use potatoes that are as even in size as possible. Cook on high pressure for perfectly tender potatoes
- Small potatoes (~2 inches or 50 mm diameter) = 12 minutes
- Medium potatoes (~2 ½ inches or 64 mm diameter) = 15 minutes
Once the potatoes are cooked, allow 10 minutes for the pressure to naturally release, then release any remaining pressure.
Potatoes go well as a side to nearly any main, including our Balsamic Portobello Burgers, Lemon & Herb Roasted Chicken, and Grilled Romaine Salad. These potatoes can also be used to make our Simple French-Style Potato Salad, Vegan Nicoise Salad, Aloo Tikki (Indian Potato Cakes), and more!
Into potatoes? Be sure to check out our recipes for Instant Pot Mashed Potatoes, Perfect Roasted Potatoes, and Easy 1-Pot Mashed Potatoes!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains, beans, and more!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Potatoes (Fast, Tender, Buttery!)
Ingredients
- 5 medium (~2.5-inch) Yukon gold potatoes (or sub 8 small potatoes (~2-inch or 50 mm))
- 1 cup water
TOPPINGS optional
- Vegan butter
- Sea salt & black pepper
- Freshly chopped parsley or chives
Instructions
- Use a fork or knife to poke holes in the potatoes; holes should be approximately 1 inch apart around entire potato.
- Add 1 cup of water to your Instant Pot and set the metal trivet over top. Then place potatoes on the trivet (they can be touching, but to ensure even cooking, don't stack or overcrowd).
- Secure lid and pressure cook on high for 12-15 minutes (12 minutes for small potatoes (2 inches, 50 mm), or 15 minutes for medium potatoes (2 ½ inches, 64 mm).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately with your favorite toppings, such as vegan butter, salt, pepper, and fresh chopped parsley or chives. Best when fresh. Store cooled leftovers in the refrigerator up to 3-4 days. Enjoy cold, reheat in the oven, or slice and cook on the stovetop in a large skillet.
Video
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Jess J says
Turned out great! My husband and I loved it! I used 2 red potatoes with skin on them. We like to eat the skin on the red potatoes.
Poked several holes with a fork, added 1 cup water and placed it on trivet. Cooked for 12 minutes and they came out perfect. I just added butter and cut them with a fork. Definitely making them more often. Better then microwaved and faster then in the oven.
We’re so glad you enjoyed them, Jess! Thanks so much for sharing. xo
Angelil says
Transitioning into vegetarian eating toward vegan/PBWF, I have been leaning toward having potatoes on hand to supplement calories & meals. I batch cook & have never been a potato/starch type, and dislike how long most potato recipes usually take – actually, still not a fan, but they are convenient sometimes. Here’s what I have learned working with this recipe (I just let them do a natural release & get to them when I do):
I have been grabbing a couple 3 pound bags of gold potatoes, or 3-5 pounds of large russets at market time. I quickly clean them and cut an X in them, as another reviewer mentioned, dump them all on a trivet with 1.5 – 2 cups water (8-cup IP) and let the IP do its thing. Then, they go cooled into the fridge, where they can later be topped with veg, sauteed in a pan, or made into potato salad. Easy!!
I do about 15-18 min’s for medium golds, 19-25 for large/XL russets. Fast, foolproof, fantastic & fit for any flavor direction. Super-low potato hassle & stays fresh in fridge for 2 weeks.
Amazing! Thank you for sharing your experience, Angelil!
Merr says
Turned out great, but next time I’d reserve more hot water to mix back into the mashed potatoes cuz it can get kinda tough or too thick. I didn’t poke holes in any of my small golden potatoes and it was totally fine. I do def recommend a grate to lift potatoes out of water or else they will get too soggy. I actually didn’t have one that fit, but I found the aluminum steam basket of my small rice cooker and unscrewed the plastic handles off and turned it upset down to act as a makeshift grate. I also overloaded my instapot with small potatoes and it was fine as well, I added extra water to steam since I added more potatoes.
Thank you for sharing your experience and modifications, Merr! Love your creative trivet idea.
Gail says
One of the Best things to make if you’re alone and sick. No effort and they are perfect. I make it really easy as I put an X with a sharp knife and I forgo the trivet…just don’t have it in me.
Hope this might help someone out there.
🌎
We’re so glad you enjoyed them, Gail! Thanks so much for sharing! xo
Jessica Pellegrino says
If you forgo the trivet, do you use the same amount of water? I have mine and use it.. but feel like I’ll lose it any day now 😅
Laurie says
I call these my “lazy day potatoes.” I’m convincing my extended family that you don’t need to peel, boil, slice, mash or add lots of glop for delicious spuds! My tips: use thinner skinned whites, golds, or even reds. Make sure your spuds are as close to the same size as described in the recipe as possible. Poke the holes as described, don’t skimp! Once you’ve let the pot depressurize for 10 minutes, remove from the water and give each spud a loving little squeeze with a tongs to break it apart. Add your toppings, and YUM! Great the next day reheated spread out on a pan in the toaster oven with grated cheddar cheese melted on top. Easy!
Love your tips, Laurie! Thanks so much for sharing! xo
AL says
I don’t have access to a microwave for quick cooked potatoes like my mom makes but I do have a programmable pressure cooker. This took NO mom brain power and I had a simple side done by the time the main dish was finished. As a bonus, I FILLED my pressure cooker with potatoes for meal prepping this week. MORE yield, LESS work, LESS energy waste. Thank you!!
We’re so glad you enjoy the recipe! Thank you for sharing! xo
Ruth says
Hi there, just a quick question for you: did you adjust the cook time when you filled instant pot instead of just using a few potatoes, like described in the recipe? Thanks 🤗
MariB says
Thank you . Wonderful recipe to make quick soft yummy potatoes
Yay! Thanks Mari!
Alexis Brown says
SO delicious. I love your recipes.
We batch cook our potatoes and eat them with different “stuffings” for a few days.
Love that idea! Thanks so much for the review, Alexis!
Michelle says
These potatoes were BOMB! Delicious and super fast.
Whoop! So glad you enjoyed them, Michelle! xo
Dianne Snyder says
Any additional suggestions for making mashed potatoes, or do these work just fine?
Here!
KitKat says
Great! Simple, easy, and delicious. I made it to take to my stressed, quarantining daughter and it was the perfect comfort food. I seasoned with garlic infused olive oil and parsley. Very yummy. It’s going to be on the Thanksgiving menu. Thank you for the recipe ☺️
We’re so glad you enjoyed it! Thanks so much for the lovely review! xo