How To Boil Potatoes in Instant Pot?

Boiling or Steaming Potatoes in Instant Pot Pressure Cooker is fast and easy! It comes out perfectly every time and can be used to make dishes, such as Potato Masala for Dosa, Spicy Potato Sandwich, and 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 fav vegetables at home, and we can make so many recipes out of them. I used to use a Traditional Stovetop Pressure Cooker to boil the potatoes earlier, I had to track the number of whistles, if you forgot to count, which happened most of the time, either the potato would be undercooked or overcooked.

Since I have been using Instant pot for boiling potatoes, my life has been so easy because you get perfectly cooked potatoes based on the size and variety and with zero monitoring.

Today I boiled potatoes in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

Jump to:

• Types of Potatoes & When To Use Them
• Why Boil Potatoes in an Instant pot?
• Ingredients
• How to Boil/Steam Potatoes in the Instant Pot
• Ways to Use Boiled Potatoes?
• Storage Suggestions
• Expert Tips & Tricks
• Frequently Asked Questions
• More Potatoes Recipes
• More Instant Pot Basic Series
• How To Boil Potatoes in 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/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 for cooking the Potatoes.
• Seasoning: Salt & 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 the potatoes under 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). 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 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 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 majorly use it for cooking dishes like

• Potato Masala for Dosa
• Aloo Poori
• Spicy Bombay Potatoes
• Potato Sagu (Curry)
• Sabudana Vada (Tapioca Fritters)
• Cajun Potatoes (Barbeque Nation restaurant Style)
• Aloo Paratha (Potato Flatbread)
• Gently toss the diced potatoes with butter, salt, fresh ground pepper, and herbs.
• You can also use it for mashed potatoes, potato salad, etc.

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 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.

Frequently Asked Questions

More Potatoes Recipes

• Roasted Potatoes
• Potato Wedges
• Potato Peas Curry 
• Aloo Gobi (Potato Cauliflower curry) 
• Creamy Potato Soup
• Spicy Potato Sandwich

More Instant Pot Basic Series

• Steamed Broccoli
• Instant Pot Green Beans
• How to Cook Sweet Potatoes
• How to Cook Beets
• Instant Pot Cauliflower
• Instant Pot Brussel Sprouts
• Cook Chickpeas (Soak & No-Soak Method)
• One Minute Quinoa
• Instant Pot Basmati Rice

Check out the complete guide on Instant Pot Steamed Vegetables from my blog.

If you’ve tried this easy Instant Pot Boiled/Steamed Potatoes recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

Other Recipe Collections to Try from my blog

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