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Think of the humble potato as a blank canvas, waiting for your culinary touch. With the Instant Pot, you can transform this versatile ingredient into a range of dishes that satisfy any craving. From creamy mashed varieties to zesty salads, there's a recipe for everyone. Curious about how to elevate your mealtime with these quick and flavorful options? Let's explore the possibilities that await you in the world of Instant Pot potatoes.
Key Takeaways
- Explore creamy options like Instant Pot Mashed Potatoes and Cheesy Scalloped Potatoes for quick, comforting side dishes.
- Try flavorful salads such as Instant Pot Potato Salad with Mustard Dressing for a zesty twist on classic recipes.
- Discover savory dishes like Loaded Baked Potatoes and Garlic Herb Potato Wedges for customizable and delicious sides.
- Wholesome recipes include Spicy Sweet Potato Curry and Maple Glazed Sweet Potatoes for nutritious and tasty meals.
- Utilize cooking techniques like natural pressure release for optimal texture and enhanced flavors in all potato dishes.
Creamy Instant Pot Mashed Potatoes
Creamy Instant Pot mashed potatoes are a delicious and easy side dish that can complement any meal. The Instant Pot makes cooking potatoes a breeze, allowing you to achieve a creamy, fluffy texture in a fraction of the time it would take using traditional methods. With just a few simple ingredients, you can whip up a batch that will impress your family and friends.
The beauty of this recipe lies in its simplicity. You can customize the flavor profile by adding your favorite herbs, garlic, or even cheese. Whether you're serving them with roast chicken, grilled steak, or a vegetarian dish, these mashed potatoes are sure to be a hit at the dinner table.
Ingredients:
- 2 pounds of russet or Yukon gold potatoes
- 1 cup of water
- 4 tablespoons of unsalted butter
- ½ cup of heavy cream (or milk)
- Salt to taste
- Pepper to taste
- Optional: garlic powder, chives, or shredded cheese
To prepare the creamy mashed potatoes, first, peel and cut the potatoes into evenly sized chunks. Place the potato pieces in the Instant Pot along with the water. Secure the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes, then allow for a natural release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
Once done, drain any excess water from the pot. Next, add the butter, heavy cream, salt, and pepper to the cooked potatoes. Using a potato masher or hand mixer, mash the potatoes until smooth and creamy, adjusting the seasoning to taste. If you'd like to incorporate any optional ingredients like garlic powder or cheese, now is the time to fold them into the mixture.
When making creamy Instant Pot mashed potatoes, it's important to avoid over-mixing, as this can lead to a gluey texture. For a richer flavor, consider roasting garlic and adding it to the mix or topping with fresh herbs such as chives or parsley.
Experiment with different types of potatoes for varying textures, and enjoy your deliciously creamy creation!
Garlic Herb Instant Pot Potato Wedges
Garlic Herb Instant Pot Potato Wedges are a delicious and easy way to enjoy a savory side dish or snack. The Instant Pot allows for quick cooking while maintaining the fluffy interior and crispy exterior that we all love in potato wedges. Infused with aromatic garlic and a blend of herbs, these wedges are sure to please any palate.
Plus, the use of the Instant Pot means you can have them ready in no time! This recipe is perfect for busy weeknights, gatherings, or even as a tasty treat for movie night. Simply combine fresh ingredients and let the Instant Pot do the work.
Serve them alongside your favorite dipping sauces or as a side dish to complement your main course. You'll be amazed at how simple it's to make perfectly seasoned potato wedges at home.
Ingredients:
- 4 medium-sized russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Start by washing and scrubbing the potatoes thoroughly. Cut each potato into wedges, making sure they're roughly the same size for even cooking. Place the potato wedges in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Pour this mixture over the potato wedges, tossing to coat them evenly.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the coated potato wedges on the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once the cooking time is up, perform a quick release of the pressure.
- After the pressure has been released, carefully remove the potato wedges from the pot. If you desire extra crispiness, place the wedges on a baking sheet and broil them in the oven for an additional 5-7 minutes until golden brown.
Extra Tips:
For an added kick of flavor, consider experimenting with different herbs and spices according to your taste preferences. You can also adjust the cooking time based on how crispy you like your wedges.
If you're using smaller potatoes, reduce the cooking time slightly to avoid mushiness. Enjoy your Garlic Herb Instant Pot Potato Wedges fresh out of the pot or oven for the best taste!
Loaded Instant Pot Baked Potatoes
Loaded Instant Pot Baked Potatoes are a delicious and convenient way to enjoy a classic dish without spending hours in the kitchen. The Instant Pot not only speeds up the cooking process but also guarantees that the potatoes come out fluffy and tender every time. Topped with your favorite ingredients, these loaded potatoes make for a satisfying meal or side dish that can be customized to suit any palate.
This recipe allows you to prepare perfectly baked potatoes in a fraction of the time it would take in a traditional oven. Once the potatoes are cooked, you can let your creativity shine by adding toppings like cheese, sour cream, chives, bacon bits, or even chili. Whether it's a weeknight dinner or a weekend gathering, these loaded baked potatoes are sure to please everyone at the table.
Ingredients:
- 4 medium-sized russet potatoes
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions or chives
Cooking Instructions:
Start by scrubbing the potatoes under running water to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during cooking.
In the Instant Pot, pour in the water and place the steamer rack or trivet inside. Arrange the potatoes on the rack, making sure they aren't touching the water. Close the lid securely, making sure the valve is set to "Sealing."
Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes on high pressure. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.
Once the potatoes are cooked, carefully remove them from the Instant Pot. Cut a slit in each potato and gently squeeze the ends to fluff the insides. Drizzle with olive oil and sprinkle with salt before adding your desired toppings such as cheddar cheese, sour cream, bacon, and green onions. Serve hot and enjoy your loaded baked potatoes!
Extra Tips:
For an extra crispy skin, consider placing the cooked potatoes under the broiler for a few minutes after cooking in the Instant Pot.
Additionally, you can experiment with different toppings like guacamole, sautéed vegetables, or even pulled pork to create unique flavor combinations. Remember that the cooking time may vary slightly depending on the size of your potatoes, so adjust accordingly if using larger or smaller varieties.
Instant Pot Potato Salad With Mustard Dressing
Instant Pot Potato Salad with Mustard Dressing is a delightful twist on the classic potato salad. This recipe is perfect for picnics, barbecues, or as a side dish for your everyday meals. The use of an Instant Pot not only speeds up the cooking process but also helps to infuse the potatoes with flavor while keeping them tender yet firm. The mustard dressing adds a zesty kick that elevates the dish, making it a crowd-pleaser.
To prepare this dish, you need to select the right type of potatoes. Waxy potatoes, such as red or yellow potatoes, work best as they hold their shape well when cooked. The mustard dressing, made with a combination of Dijon mustard, mayonnaise, vinegar, and herbs, complements the potatoes beautifully. This potato salad can be served warm or chilled, making it versatile for any occasion.
Ingredients:
- 2 pounds of waxy potatoes (such as red or yellow)
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions (optional)
- 3 boiled eggs, chopped (optional)
Cooking Instructions:
- Begin by washing the potatoes thoroughly and cutting them into bite-sized pieces. Place the potatoes in the Instant Pot and add enough water to cover them. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once the cooking time is up, perform a quick release of the pressure.
- While the potatoes are cooking, prepare the mustard dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a large bowl. Once the potatoes are cooked, drain and let them cool for a few minutes before adding them to the dressing.
- Gently fold in the chopped parsley, green onions, and boiled eggs if using. Mix until the potatoes are well-coated, and serve either warm or chilled.
Extra Tips:
For added flavor, consider incorporating diced celery or bell peppers for crunch. You can also experiment with different types of mustard to find your preferred taste. If you're making this salad ahead of time, it's best to store it in an airtight container in the refrigerator, allowing the flavors to meld together even more. Enjoy your delicious Instant Pot Potato Salad with Mustard Dressing!
Cheesy Instant Pot Scalloped Potatoes
Cheesy Instant Pot Scalloped Potatoes are a comforting and indulgent side dish that can elevate any meal. With the Instant Pot's ability to cook quickly and evenly, this recipe allows you to enjoy creamy, cheesy potatoes without the hassle of baking them for hours. The combination of layers of thinly sliced potatoes, rich cheese sauce, and seasoning makes this dish a favorite for family gatherings or weeknight dinners.
The best part about this recipe is its simplicity and the fact that it can be prepared in just a fraction of the time it takes to make traditional scalloped potatoes. By using the Instant Pot, you not only save time but also create a dish that's bursting with flavor and texture. Whether you're serving it alongside a holiday roast or a simple grilled chicken, these scalloped potatoes are sure to be a hit.
Ingredients:
- 2 pounds of russet potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 tablespoon of butter
- 1 cup of chicken or vegetable broth
Cooking Instructions:
- Start by layering the sliced potatoes in the Instant Pot. Pour the chicken or vegetable broth over the potatoes, ensuring they're evenly coated. Season with garlic powder, onion powder, salt, and pepper.
- In a separate bowl, mix the heavy cream and half of the cheddar and mozzarella cheeses. Pour the cheese mixture over the potatoes, then sprinkle the remaining cheese on top. Add a tablespoon of butter on top for extra richness.
- Close the lid of the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
For best results, let the scalloped potatoes sit for a few minutes before serving to allow the cheese sauce to thicken up a bit. If you desire a golden top, you can place the cooked potatoes under the broiler for a few minutes after transferring them to a baking dish.
Additionally, feel free to add your favorite herbs or spices to customize the flavor to your liking, or try mixing in other cheeses for a delightful twist. Enjoy your cheesy Instant Pot scalloped potatoes!
Spicy Instant Pot Sweet Potato Curry
Spicy Instant Pot Sweet Potato Curry is a delicious and comforting dish that combines the natural sweetness of sweet potatoes with a blend of aromatic spices. This curry isn't only easy to prepare but is also packed with nutrients, making it a great choice for a wholesome meal.
Utilizing the Instant Pot allows you to infuse the flavors deeply while considerably reducing cooking time, resulting in a creamy and flavorful curry that can be served over rice or with naan.
The beauty of this recipe lies in its simplicity and versatility. You can customize the spice levels to suit your preference, whether you like it mild or extra spicy. The combination of coconut milk and vegetables creates a rich and creamy texture, while the spices add warmth and depth.
This dish is perfect for busy weeknights or when you want to impress guests with minimal effort.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup spinach or kale
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and heat it up, then toss in the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, which should take about 3-4 minutes.
Next, add in the curry powder, cumin, turmeric, and chili powder, stirring well to combine and letting the spices toast for about 1 minute. This will enhance their flavors.
Once fragrant, add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir everything together, ensuring the sweet potatoes are well coated in the spices.
Close the lid of the Instant Pot, set it to sealing, and cook on high pressure for 10 minutes. After the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.
Finally, stir in the spinach or kale until wilted, and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Extra Tips:
For an extra flavor boost, consider adding a squeeze of lime juice just before serving, which will brighten the dish.
You can also enhance the heat by incorporating fresh chili peppers or using a spicier curry powder. Feel free to experiment with additional vegetables like bell peppers or peas for a more colorful and nutritious curry.
If you have leftovers, this dish stores well in the refrigerator for up to three days and can be easily reheated on the stovetop or in the microwave.
Instant Pot Potato and Leek Soup
Instant Pot Potato and Leek Soup is a comforting and hearty dish that's perfect for chilly days or when you're in need of something warm and filling. The combination of creamy potatoes and the subtle sweetness of leeks makes for a delightful soup that isn't only delicious but also easy to prepare.
Using an Instant Pot allows you to save time without sacrificing flavor, making it an excellent choice for busy weeknights or leisurely weekends.
This recipe is straightforward and requires minimal prep work, making it ideal for both novice and experienced cooks. With just a handful of ingredients, you can create a rich and velvety soup that's sure to please everyone at the table.
Plus, the Instant Pot guarantees that the flavors meld beautifully, resulting in a dish that's both satisfying and nourishing.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 leeks, cleaned and sliced (white and light green parts only)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Set your Instant Pot to the sauté setting. Add the olive oil and allow it to heat up. Once hot, add the chopped onion and sliced leeks. Sauté for about 5 minutes, or until the onions are translucent and the leeks are soft.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and broth to the pot. Season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Once the pressure is fully released, open the lid and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Stir in the heavy cream or half-and-half, and adjust seasoning if necessary. Serve hot, garnished with fresh chives or parsley if desired.
Tips
For a lighter version of this soup, you can substitute the heavy cream with milk or a dairy-free alternative.
If you prefer a chunky texture, reserve some of the diced potatoes before blending and stir them back into the soup after pureeing.
Additionally, feel free to customize the soup with your favorite herbs or spices, such as thyme or nutmeg, to enhance the flavor even further.
Herbed Instant Pot Potato Medley
Herbed Instant Pot Potato Medley is a delightful and flavorful dish that brings together the earthy goodness of various potatoes with a medley of fresh herbs. This recipe is perfect for those who want a quick and easy side dish that pairs beautifully with meats or can stand alone as a vegetarian delight.
The Instant Pot makes the process efficient, allowing you to infuse the potatoes with aromatic herbs while ensuring they retain their creamy texture. With a blend of herbs like rosemary, thyme, and parsley, this potato medley will elevate your dining experience.
The Instant Pot not only speeds up the cooking time but also enhances the flavors by trapping steam and pressure. Whether you're hosting a dinner or simply looking for a comforting side dish, this recipe is sure to impress your family and friends.
Ingredients:
- 2 pounds mixed potatoes (Yukon Gold, red, and fingerling)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup vegetable broth or water
Instructions:
- Begin by washing the mixed potatoes thoroughly. If they're larger, consider cutting them into uniform pieces for even cooking. Add the potatoes to the Instant Pot.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, dried rosemary, dried thyme, salt, and black pepper. Drizzle this mixture over the potatoes and toss to coat evenly. Pour in the vegetable broth or water to help generate steam in the Instant Pot.
- Close the lid securely and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, carefully perform a quick release by turning the valve to venting. Once the steam has fully escaped, open the lid, and sprinkle the fresh parsley over the potatoes before serving.
Extra Tips:
For an extra burst of flavor, consider adding a squeeze of lemon juice or a sprinkle of Parmesan cheese just before serving. Additionally, feel free to experiment with other herbs or spices based on your preferences.
If you want a crispy texture, you can quickly broil the cooked potatoes in an oven for a few minutes after cooking in the Instant Pot. Enjoy your Herbed Instant Pot Potato Medley!
Instant Pot Hasselback Potatoes
This recipe will guide you through the steps to create perfect Hasselback potatoes in your Instant Pot. The result is a delightful combination of taste and texture that's sure to impress your family and friends.
Whether you serve them as a side dish or a main course, these potatoes are sure to be a hit!
Ingredients:
- 4 medium-sized russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh herbs for garnish (e.g., rosemary, parsley)
- Optional toppings (e.g., cheese, bacon bits, sour cream)
Cooking Instructions:
1. Start by washing and thoroughly scrubbing the potatoes under cold water.
Pat them dry with a paper towel. Using a sharp knife, make thin, even cuts along the length of each potato, being careful not to cut all the way through—leave about 1/4 inch at the bottom. This will create the signature fan shape of Hasselback potatoes.
2. Place the trivet in the Instant Pot and pour in 1 cup of water.
Arrange the sliced potatoes on the trivet. Drizzle the olive oil over the potatoes and sprinkle with sea salt, black pepper, garlic powder, and paprika, ensuring the seasoning gets into the sliced areas.
Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once done, allow for a natural pressure release for 10 minutes before quick-releasing any remaining pressure.
Carefully remove the potatoes, and if desired, broil them in the oven for 5-7 minutes to achieve a crispy top.
Extra Tips:
For best results, choose potatoes that are similar in size for even cooking.
You can customize the flavor by experimenting with different seasoning blends or toppings. If you prefer a cheesy version, add shredded cheese during the last few minutes of broiling for a melty finish.
Serve your Hasselback potatoes with a dollop of sour cream or your favorite dipping sauce for a delightful twist!
Maple Glazed Instant Pot Sweet Potatoes
Maple Glazed Instant Pot Sweet Potatoes are a delightful side dish that brings together the earthy sweetness of sweet potatoes and the rich, warm flavors of maple syrup. This recipe isn't only simple but also quick, thanks to the Instant Pot, making it a perfect addition to any meal, especially during the fall and winter months. The result is tender, flavorful sweet potatoes that can be enjoyed by the whole family.
With just a handful of ingredients, you can create a dish that's both healthy and indulgent. The combination of maple syrup, butter, and a hint of cinnamon elevates the natural sweetness of the sweet potatoes, making them irresistible. Serve them alongside roasted meats or as part of a festive holiday spread for a touch of seasonal flair.
Ingredients:
- 2 pounds sweet potatoes, peeled and cubed
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
To start, place the cubed sweet potatoes in the Instant Pot. Add the water, then sprinkle the salt and cinnamon over the sweet potatoes. Close the lid and set the vent to sealing. Cook on high pressure for 8 minutes, then allow for a natural release for 5 minutes before switching to a quick release.
Once the pressure is fully released, open the lid and drain any excess water. Next, return the sweet potatoes to the pot, add the maple syrup and butter, and stir to combine. Set the Instant Pot to the sauté function and cook for an additional 2-3 minutes, stirring frequently, until the sweet potatoes are glazed and heated through. Serve warm and enjoy the rich flavors!
Extra Tips:
For an added layer of flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the glaze. If you prefer a thicker glaze, you can reduce the maple syrup by cooking it in the sauté mode for a few minutes before combining it with the sweet potatoes.
Additionally, feel free to adjust the sweetness level by adding more or less maple syrup to suit your taste.
Instant Pot Potato and Vegetable Stir-Fry
The beauty of this recipe lies in its simplicity and the ability to customize it according to your preferences.
Feel free to mix and match your favorite vegetables or add protein like chicken or tofu for a heartier option. With just a few steps and minimal prep time, you'll have a delicious stir-fry ready to enjoy in no time.
Ingredients:
- 3 medium potatoes, diced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Cooking Instructions:
Begin by setting your Instant Pot to the sauté mode.
Add the olive oil and allow it to heat for a minute. Once hot, add the minced garlic and grated ginger, stirring until fragrant—about 30 seconds.
Next, toss in the chopped onion and sauté until it becomes translucent. Then, add the diced potatoes and carrots, followed by the bell peppers and broccoli. Stir to combine all the vegetables evenly.
Pour in the soy sauce and season with salt and pepper to taste.
Close the lid of the Instant Pot and set it to manual mode on high pressure for 5 minutes. Once the cooking time is up, carefully perform a quick release of the pressure.
Open the lid, give the stir-fry a good mix, and adjust seasoning if necessary. Serve hot, garnished with sesame seeds if desired.
Extra Tips:
To enhance the flavor of your stir-fry, consider adding some fresh herbs like cilantro or green onions just before serving.
You can also experiment with different sauces such as teriyaki or a spicy chili sauce for an extra kick.
Remember not to overcook the vegetables; they should remain vibrant and slightly crisp for the best texture.
Enjoy your colorful and nutritious Instant Pot potato and vegetable stir-fry!
Savory Instant Pot Potato Casserole
Savory Instant Pot Potato Casserole is a delightful dish that brings comfort and flavor to the table. This casserole is perfect for family gatherings, potlucks, or a cozy night in. The Instant Pot makes the cooking process not only quick but also guarantees that the potatoes are tender and the flavors meld beautifully. With a creamy base and a crispy topping, this dish will satisfy even the pickiest eaters.
Incorporating layers of cheese, herbs, and spices, this potato casserole is a great way to enjoy the humble potato in a whole new way. The Instant Pot allows for steam cooking, which preserves the nutrients and enhances the flavors of the ingredients. Serve it as a side dish or as a main course with a fresh salad on the side.
Ingredients:
- 2 lbs potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
To make the Savory Instant Pot Potato Casserole, start by placing the diced potatoes in the Instant Pot. Add enough water to cover the potatoes, along with a pinch of salt. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Once done, carefully release the pressure and drain the potatoes.
In a separate bowl, combine the cooked potatoes with cheddar cheese, sour cream, milk, melted butter, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
Transfer the potato mixture into a greased baking dish that fits into the Instant Pot. In a small bowl, mix the breadcrumbs and grated Parmesan cheese, then sprinkle this mixture evenly over the top of the potato mixture. Pour 1 cup of water into the Instant Pot, place the trivet inside, and set the baking dish on the trivet. Close the lid, set the valve to sealing, and cook on high pressure for an additional 10 minutes. Once finished, carefully release the pressure and remove the casserole. Allow it to cool slightly before serving.
Extra Tips: To add more flavor, consider stirring in cooked bacon bits or sautéed onions into the potato mixture. You can also experiment with different types of cheese, such as mozzarella or gouda, for a unique twist. If you prefer a spicier kick, add a dash of cayenne pepper or some chopped jalapeños. For a vegetarian option, make sure to check that your cheese and sour cream are vegetarian-friendly. Enjoy your savory casserole!
Instant Pot Ranch Potatoes
Making Ranch Potatoes in the Instant Pot isn't only simple but also incredibly satisfying. You can customize the recipe by adding other ingredients like cheese, bacon, or vegetables to make it even heartier.
Whether you're serving them alongside grilled meats or as part of a vegetarian meal, these potatoes are sure to be a hit with everyone at the table.
Ingredients:
- 2 pounds baby potatoes (or any small potatoes)
- 1 cup chicken or vegetable broth
- 1 packet of ranch dressing mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Start by washing and cutting the baby potatoes in half if they're larger.
In the Instant Pot, add the broth, olive oil, ranch dressing mix, garlic powder, onion powder, salt, and pepper. Stir to combine, then add the potatoes to the pot. Make certain the potatoes are submerged in the liquid to guarantee even cooking.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. After the cooking time is complete, do a quick release of the pressure.
Once the pressure has been released, carefully open the lid and give the potatoes a gentle stir. If you want to add a crispy texture, turn the Instant Pot to the sauté function and allow the potatoes to cook for an additional 5 minutes, stirring occasionally.
Serve the Ranch Potatoes warm, garnished with fresh parsley.
Extra Tips:
For a more intense flavor, let the potatoes marinate in the ranch seasoning and olive oil for about 30 minutes before cooking.
You can also experiment with different types of potatoes or add extras like shredded cheese or diced bacon for a richer taste.
Remember to adjust the cooking time slightly if you're using larger potatoes to guarantee they cook evenly. Enjoy your flavorful and easy Ranch Potatoes!
Instant Pot Potato and Bacon Soup
Instant Pot Potato and Bacon Soup is a comforting dish that combines the rich flavors of bacon with the creamy texture of potatoes. This hearty soup is perfect for chilly evenings or any time you crave something warm and satisfying. The Instant Pot makes the process quick and easy, allowing you to enjoy a delicious homemade soup in no time.
With just a few simple ingredients, you can create a flavorful soup that will impress your family and friends. The combination of savory bacon, tender potatoes, and aromatic seasonings makes this dish a standout. Plus, the Instant Pot guarantees that every bite is packed with flavor, making it a go-to recipe for any occasion.
Ingredients:
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped green onions or chives for garnish
To prepare the soup, start by setting your Instant Pot to the sauté mode. Add the chopped bacon and cook until crispy. Once done, remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the diced onion and cook until translucent, around 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the diced potatoes, chicken broth, dried thyme, and a pinch of salt and pepper. Secure the lid, seal the vent, and cook on high pressure for 10 minutes. Once the cooking time is complete, perform a quick release of the pressure.
After releasing the pressure, carefully remove the lid and stir in the heavy cream. If you prefer a smoother soup, use an immersion blender to blend it to your desired consistency. Stir in the crispy bacon and adjust the seasoning if needed. Serve hot, garnished with chopped green onions or chives.
Extra Tips: For a thicker soup, you can mash some of the potatoes after cooking or blend a portion of the soup for a creamier texture. Feel free to customize the recipe by adding vegetables like carrots or celery for extra nutrition. If you're short on time, you can use pre-cooked bacon or even turkey bacon for a lighter version.
Frequently Asked Questions
Can I Cook Different Types of Potatoes Together in the Instant Pot?
Think of different potatoes as a team—each brings unique flavors. You can cook them together in the Instant Pot, but keep their sizes and types in mind for even cooking. Enjoy your delicious blend!
How Do I Prevent Potatoes From Turning Mushy in the Instant Pot?
To prevent your potatoes from turning mushy in the Instant Pot, use a shorter cooking time, cut them into uniform pieces, and guarantee there's enough liquid. Quick release the pressure once done for best results.
What Is the Best Way to Store Leftover Instant Pot Potatoes?
To store leftover Instant Pot potatoes, let them cool completely, then transfer them to an airtight container. Refrigerate for up to five days, or freeze for longer storage. Reheat thoroughly when you're ready to enjoy them again.
Can I Use Frozen Potatoes in Instant Pot Recipes?
You can absolutely use frozen potatoes in your Instant Pot recipes! They'll cook faster than a speeding bullet. Just adjust the cooking time slightly, and you'll have delicious, tender potatoes ready in no time.
What Accessories Do I Need for Cooking Potatoes in the Instant Pot?
You'll need a steamer basket or trivet for cooking potatoes in your Instant Pot. A measuring cup for water, a peeler for prep, and a good knife will also make the process easier and more efficient.
