Boiling or steaming potatoes in the Instant Pot pressure cooker is easy and effortless! They turn out perfect every time and can be used for various dishes like potato masala for dosa, spicy potato sandwiches, or mashed potatoes. Learn how to boil potatoes in the Instant Pot. Cooking time mainly depends on the size and the variety of potatoes.
Potatoes are one of our favorite vegetables at home, and we love making a variety of dishes with them. Earlier, I used a traditional stovetop pressure cooker, where I had to count the whistles carefully—if I lost track, the potatoes would either be undercooked or overcooked.
Ever since I started using the electric pressure cooker (Instant Pot) for boiling potatoes, life has become so much easier! It ensures perfectly cooked potatoes every time, with absolutely no need for monitoring.
More Potatoes Recipes
Check out the comprehensive guide for pot-in-pot cooking for Instant Pot.
Types of Potatoes & When To Use Them
- Russet Potatoes (aka Idaho Potatoes):
- Russets are large potatoes with thick, rough brown skin and pale flesh
- High in starch and low in moisture content.
- When to use: Russet is the classic for baked potatoes or mashed potatoes. Also great for frying french fries, potato wedges, hot chips, or hash browns.
- When to avoid: Because of high starch content, they don't hold up together very well when cooked, so avoid using them in potato salads, gratin, soups, stew, or Indian curries or sabzi's.
- Yukon Gold Potatoes:
- Yukon gold potatoes have thin, smooth, and yellow-tinged flesh.
- Medium starch content, i.e., in between starchy and waxy potatoes.
- When to use: They are all-purpose, versatile potatoes that can be used to make pretty much any potato dish. Great for roasting, pan frying, soups, stews, or gratin. Yukon gold potatoes are great for all Indian Potato recipes.
- When to avoid: They can be mashed, baked, or deep fried like a Russet (starchy) potato, but they will not produce the same fluffy texture.
- Red Potatoes:
- Red potatoes have thin, light-red skin and firm and moist white flesh.
- Waxy potatoes have less starch and are high in moisture and sugar.
- When to use: It holds its shape well after being boiled or cooked. So, it is great for potato salads, casseroles, scalloped potatoes, or Indian curries/sabzi.
- When to avoid: Because they hold their form, they are not good for mashed potatoes, baking, or frying.
Why Boil Potatoes in an Instant Pot?
- Easy & quick
- Perfect fork-tender potatoes every time
- Hands-free and mess-free
- It preserves both nutrients and flavor
- Perfect for make-ahead & meal planning
- Vegan, Vegetarian, and Gluten-free.
Ingredients
- Potato: I used extra-large russet potatoes (aka Idaho potatoes), about 9 ounces each, in this recipe. You can use red potatoes, Yukon gold potatoes, baby potatoes (Red/Gold/Purple), or white potatoes.
- Water: It is necessary to bring the cooker to pressure, to cook the potatoes.
- Seasoning: Salt and black pepper to taste if you prefer.
- A Trivet, Steamer Basket, or Rack: It is recommended. This prevents the water from touching the potatoes.
How to Boil/Steam Potatoes in the Instant Pot
Firstly, rinse and clean 3 extra-large russet potatoes (9 oz each) under running water. You may also use a vegetable scrub brush to remove the dirt.
Next, add 1 cup of water to the instant pot insert. Place the trivet and then arrange the whole potatoes (or diced potatoes).
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting, and the cooking time will vary according to the size of the potatoes.
- Diced Potatoes (1 inch), cook at high pressure for 3 minutes.
- Small/Baby Potatoes (1-1.5 inches), cook at high pressure for 5 minutes.
- Medium Potatoes (2-2.5 inches), cook at high pressure for 6 minutes.
- Large Potatoes (4-5.5 inches), cook at high pressure for 10-12 minutes.
- Extra-Large Potatoes (6-8 inches), cook at high pressure for 12-14 minutes.
Once the instant pot beeps, Wait for Natural Pressure Release, and then open the lid. Check the doneness of potatoes by inserting a knife or fork in the center.
Peel the skin and use it immediately, or store it without peeling in the refrigerator for later use.
Note: These times mentioned will result in perfectly steamed/boiled potatoes. If you want the potatoes to be more soft and mushy, add two more minutes of pressure cooking.
Ways to Use Boiled Potatoes?
Boiled potatoes are used for cooking a variety of Indian dishes. I usually boil a big batch of potatoes and store them in the refrigerator for meal prep. After that, I mainly use it for cooking dishes like
- Potato Masala for Dosa
- Aloo Masala Poori
- Spicy Bombay Potatoes
- Potato Sagu
- Sabudana Vada (Tapioca Fritters)
- Cajun Potatoes (Barbeque Nation restaurant Style)
- Aloo Paratha
- You can also use it for mashed potatoes, potato salad, etc.
- Gently toss the diced potatoes with butter, salt, fresh ground pepper, and herbs.
Storage Suggestions
- Store: Store the leftover boiled potatoes for up to 3-4 days in the refrigerator in an airtight container.
- Freeze: You can freeze the boiled potatoes for up to 3 months in a freezer-safe container. Keep in mind the texture might change once thawed.
- Reheat: You can reheat it in the microwave until warm.
Expert Tips & Tricks
- Pick the perfect potatoes: Choose potatoes that are firm, smooth, and free of any sprouts, bruises, or soft spots.
- Even-sized potatoes: Choose potatoes of the same size and thickness to ensure even cooking in the same amount of time.
- Use a rack or trivet: It helps the steam circulate all around the potato and cook faster and evenly. The water should be just below the rack or trivet.
- Check with a knife or fork: If the utensil slides easily to the middle, then the potatoes are perfectly done.
- Scaling the recipe: You can easily double or triple this recipe, cooking time remains the same.
Frequently Asked Questions
Trivet accessories usually come with the Instant Pot when you purchase them and are designed to keep ingredients out of the water. I suggest cooking or steaming large potatoes with the trivet because cooking in the water will alter the texture and taste.
However, you can boil the small/baby potatoes or diced potatoes in water without the trivet.
There's no need to poke holes in the potatoes before steaming or boiling.
No, It is not necessary to peel them before boiling them. The skin will come off easily once they are cooked.
Place the baby potatoes in the steamer basket and cook for 5 minutes on High Pressure, followed by Natural Pressure Release.
More Instant Pot 101 Recipes
Check out the complete guide on Instant pot steamed vegetables from my blog.
How To Boil Potatoes in Instant Pot
Equipment
Ingredients
- 3 extra large Russet Potatoes
- 1 cup Water
Instructions
Instant Pot Method:
- Firstly rinse and clean the potatoes under the running water. You may also use a vegetable scrub brush to remove the dirt.
- Next, add water to the instant pot insert. Place the trivet and then arrange the whole potatoes (or diced potatoes). Note: I have used extra-large Russet Potatoes (9 oz each) here.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and the cook time will vary according to the size of the potatoes.Diced Potatoes (1 inch), cook at high pressure for 3 minutes.Small/Baby Potatoes (1-1.5 inches), cook at high pressure for 5 minutes.Medium Potatoes (2-2.5 inches), cook at high pressure for 6 minutes.Large Potatoes (4-5.5 inches), cook at high pressure for 10-12 minutes.Extra-Large potatoes (6-8 inches), cook at high pressure for 12-14 minutes.
- Once the instant pot beeps, Wait for Natural Pressure Release, and then open the lid. Check the doneness of potatoes by inserting a knife or fork in the center.
- Peel the skin and use it right away or store it without peeling in the refrigerator for later use.Note: These times mentioned will result in perfectly cooked/boiled potatoes. If you want the potatoes more soft and mushy, add two more minutes of pressure cooking.
Video
Notes
Expert Tips & Tricks
- Pick the perfect potatoes: Choose potatoes that are firm, smooth, and free of any sprouts, bruises, or soft spots.
- Even-sized potatoes: Choose potatoes of the same size and thickness to ensure even cooking in the same amount of time.
- Use a rack or trivet: It helps the steam circulate all around the potato and cooks faster and evenly. The water should be just below the rack or trivet.
- Check with a knife or fork: If the utensil slides all the way easily to the middle, then the potatoes are perfectly done.
- Scaling the recipe: You can easily double or triple this recipe, cooking time remains the same.
Nutrition
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Anonymous
Love instant pot ...it so easy to make perfect boiled potatoes
bhavana
Thank you