Instant Pot Potatoes Recipe (2024)

FAQs

Can you overcook potatoes in the Instant Pot? ›

The Best Kind of Potatoes for Pressure Cooking

Cut them into 1 1/2-inch chunks, and they're ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.) Take 'em out right when the timer goes off so they don't overcook, then use them however you like!

bottom line. It is not possible to create carcinogenic acrylamide when cooking potatoes at the high temperatures that can be achieved by household pressure cookers. Pressure cooking and cooling potatoes produces a nutritional insoluble starch which has a lower glycemic impact.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.

Process the Potatoes

The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).

In a pressure cooker, the pressure inside increases and hence the boiling point of water decreases thereby food cooks faster.

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking.

Preparation: Restaurants typically use pre-prepared potatoes, such as pre-cut fries or diced potatoes, to save time in the cooking process. These prepped potatoes are often par-cooked or blanched before service to partially cook them and reduce overall cooking time.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness.

What foods should not be cooked in a pressure cooker? ›

Yes, slow cookers are a healthier way to cook food. This is because they use a low temperature to cook food, which unlike other styles of cooking, reduces the risk of destroying the nutrients in food when cooking at higher temperatures.

In a pressure cooker, the pressure inside increases and hence the boiling point of water decreases thereby food cooks faster.

For how long to boil potatoes, you should place them in gently boiling water until tender, about 15 minutes for small red potatoes, new potatoes, or cubed large russet potatoes, and 20 to 25 minutes for quartered potatoes. Remember, the size of the potato pieces is a huge factor in how long to boil potatoes.

Bring water, salt, and butter to a boil on the stove top, then remove the pot from the heat and stir in the instant mashed potato mix. Heat water, milk, salt, and butter in the microwave for 3 minutes, then stir in the instant mashed potato mix. Substitute the water with chicken or vegetable stock for a richer flavor.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.