Got an Instant Pot gathering dust? Let’s change that with 29 delicious potato recipes perfect for quick, satisfying meals. From creamy mashed potatoes to hearty stews, these dishes turn humble spuds into weeknight wonders with minimal fuss. Whether you’re craving comfort food or need dinner in a dash, you’ll find inspiration here. Ready to make your pressure cooker your new kitchen bestie? Let’s dive in!
Creamy Instant Pot Mashed Potatoes
Using your Instant Pot to make mashed potatoes is a game-changer for busy weeknights, delivering creamy, fluffy results with minimal hands-on time. This method streamlines the process, ensuring perfectly cooked potatoes every time without the need to watch a boiling pot. You’ll appreciate how quickly it comes together while still tasting like a from-scratch side dish.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the potatoes:
– 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup water
For mashing and seasoning:
– 1/2 cup unsalted butter, cubed
– 1 cup whole milk, warmed to 120°F
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place the peeled and cubed potatoes into the Instant Pot’s inner pot.
2. Pour 1 cup of water over the potatoes, ensuring they are evenly covered.
3. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 8 minutes on high pressure.
4. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
5. Drain the potatoes thoroughly in a colander, returning them to the hot inner pot to evaporate excess moisture for 1 minute.
6. Add the cubed butter to the potatoes, letting it melt for 30 seconds.
7. Pour in the warmed whole milk, which helps prevent the potatoes from becoming gummy.
8. Sprinkle the salt and black pepper evenly over the mixture.
9. Use a potato masher to mash the potatoes until smooth and creamy, about 2 minutes of vigorous mashing.
10. For extra fluffiness, avoid overmixing; stop once no large lumps remain.
11. Taste and adjust seasoning if needed, but do not stir excessively to maintain texture.
Mashed to perfection, these potatoes boast a velvety texture with rich buttery notes and a hint of pepper. Serve them immediately topped with extra melted butter and chives, or fold in roasted garlic for a savory twist that complements hearty mains like roast chicken or grilled steak.
Instant Pot Garlic Herb Baby Potatoes
These Instant Pot Garlic Herb Baby Potatoes are a foolproof side dish that transforms simple ingredients into a flavorful, tender-crisp delight with minimal hands-on effort. They’re perfect for busy weeknights or when you need a reliable, crowd-pleasing accompaniment to any main course.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the potatoes:
– 1.5 pounds baby potatoes, halved if larger than 1 inch
– 1 cup water
For the garlic herb mixture:
– 3 tablespoons unsalted butter, melted
– 4 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh rosemary, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the halved baby potatoes and 1 cup of water into the inner pot of your Instant Pot.
2. Secure the lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ on High pressure for 4 minutes.
3. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
4. Tip: For even cooking, ensure the potatoes are roughly the same size; halving larger ones helps them cook uniformly with smaller potatoes.
5. Carefully drain the water from the pot, then return the potatoes to the inner pot.
6. In a small bowl, combine the melted unsalted butter, minced garlic cloves, finely chopped fresh parsley, finely chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Pour the garlic herb mixture over the drained potatoes in the Instant Pot.
8. Select the ‘Sauté’ function on the ‘Normal’ setting and cook the potatoes, stirring frequently, for 3-4 minutes until the garlic is fragrant and the potatoes are lightly coated and golden in spots.
9. Tip: Stir gently to avoid breaking the potatoes, which helps maintain their shape and texture.
10. Turn off the Instant Pot and transfer the potatoes to a serving dish.
11. Tip: For extra flavor, let the potatoes sit in the warm pot for a minute after sautéing to allow the herbs to infuse more deeply.
12. Garnish with additional fresh parsley if desired before serving.
Unbelievably tender on the inside with a slight crispness from the quick sauté, these potatoes boast a rich, buttery flavor infused with aromatic garlic and fresh herbs. Serve them alongside grilled chicken or steak for a complete meal, or toss them into a salad for a hearty, flavorful twist.
Instant Pot Potato and Leek Soup
Zesty and comforting, this Instant Pot Potato and Leek Soup is a creamy, savory delight that comes together with minimal effort. Perfect for a busy weeknight or a cozy weekend lunch, it transforms simple ingredients into a velvety bowl of warmth. Let’s walk through each step methodically to ensure success, even if you’re new to pressure cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For sautéing and base:
– 2 tablespoons unsalted butter
– 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
– 3 cloves garlic, minced
– For the soup:
– 1.5 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
– 4 cups low-sodium vegetable broth
– 1 teaspoon dried thyme
– 1 bay leaf
– For finishing:
– 1 cup heavy cream
– Salt and black pepper, as needed
Instructions
1. Set the Instant Pot to “Sauté” mode and add 2 tablespoons unsalted butter, allowing it to melt completely, which should take about 1 minute.
2. Add 2 cups thinly sliced leeks and 3 cloves minced garlic to the pot, sautéing for 5 minutes until the leeks are softened and fragrant, stirring occasionally to prevent burning.
3. Tip: Clean leeks thoroughly by slicing them first and rinsing in a colander to remove any grit trapped between layers.
4. Add 1.5 pounds diced Yukon Gold potatoes, 4 cups low-sodium vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf to the pot, stirring to combine all ingredients evenly.
5. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes, allowing a natural pressure release for 10 minutes after cooking completes.
6. Tip: For a smoother texture, use an immersion blender directly in the pot to puree the soup until creamy, or transfer in batches to a countertop blender, blending until no chunks remain.
7. Stir in 1 cup heavy cream until fully incorporated, then season with salt and black pepper to your preference, starting with 1 teaspoon salt and 1/2 teaspoon pepper, adjusting as needed.
8. Tip: Let the soup sit for 5 minutes off heat to allow flavors to meld, tasting and adding more seasoning if desired before serving.
9. Remove and discard the bay leaf carefully to avoid any pieces remaining in the soup.
Flavorful and velvety, this soup boasts a rich, creamy texture from the blended potatoes and leeks, with subtle herbal notes from the thyme. Serve it hot with a drizzle of olive oil or a sprinkle of fresh chives for added brightness, or pair it with crusty bread for a satisfying meal that highlights the simplicity of its ingredients.
Cheesy Instant Pot Scalloped Potatoes
You’ve probably faced the dilemma of wanting creamy, cheesy scalloped potatoes without spending hours in the kitchen. Yet, with an Instant Pot, you can achieve that same comforting side dish in a fraction of the time, making it perfect for busy weeknights or holiday gatherings. Let’s walk through this simple, foolproof method together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the potatoes and liquid:
– 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
– 1 cup chicken broth
– For the sauce:
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup whole milk
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– For the cheese topping:
– 2 cups shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Place the sliced potatoes and chicken broth in the Instant Pot insert.
2. Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
3. Once cooking is complete, perform a quick release by carefully turning the valve to venting.
4. Tip: Use a mandoline slicer for even potato slices to ensure uniform cooking.
5. Drain the potatoes in a colander, reserving 1/2 cup of the cooking liquid, and set both aside.
6. Select the sauté function on the Instant Pot and melt the butter.
7. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly to form a roux.
10. Gradually whisk in the milk, heavy cream, reserved cooking liquid, salt, pepper, and nutmeg.
11. Cook the sauce for 3–4 minutes, whisking continuously, until it thickens to a creamy consistency.
12. Tip: Whisk vigorously to prevent lumps in the sauce for a smooth texture.
13. Turn off the sauté function and stir in 1 cup of the shredded cheddar cheese until melted.
14. Gently fold the drained potatoes into the cheese sauce until evenly coated.
15. Transfer the potato mixture to a greased 9×13-inch baking dish.
16. Sprinkle the remaining 1 cup of cheddar cheese and the Parmesan cheese evenly over the top.
17. Broil in a preheated oven at 450°F for 5–7 minutes, watching closely, until the cheese is bubbly and golden brown.
18. Tip: Let the dish rest for 10 minutes before serving to allow the sauce to set for easier slicing.
Savor the rich, velvety texture of these potatoes, with layers that are tender yet hold their shape, infused with a sharp cheddar and nutmeg warmth. Serve them alongside roasted chicken or as a standout at potlucks, where the cheesy crust adds a satisfying crunch to every bite.
Instant Pot Baked Potato Soup
Perfect for chilly evenings, this Instant Pot Baked Potato Soup transforms classic comfort food into a quick, hands-off meal. Picture creamy, velvety soup loaded with all your favorite baked potato toppings—it’s a cozy, satisfying dish that comes together with minimal effort, thanks to the pressure cooker.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the soup base:
– 6 slices bacon, chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 3 lbs russet potatoes, peeled and cubed into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
For finishing:
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 2 tbsp chopped fresh chives
Instructions
1. Select the “Sauté” function on your Instant Pot and add the chopped bacon. Cook for 5–7 minutes, stirring occasionally, until the bacon is crispy and browned. Tip: For easier cleanup, use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pot.
2. Add the diced onion to the bacon fat in the Instant Pot and sauté for 3–4 minutes, until the onion is softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
5. Add the cubed potatoes, salt, and black pepper to the pot, ensuring the potatoes are mostly submerged in the liquid.
6. Secure the lid on the Instant Pot, set the valve to “Sealing,” and pressure cook on high for 8 minutes. Tip: Allow a natural pressure release for 10 minutes after cooking, then carefully switch the valve to “Venting” to release any remaining steam.
7. Once the pressure is fully released, remove the lid and use a potato masher or immersion blender to partially blend the soup until it reaches your desired consistency—aim for creamy with some potato chunks remaining.
8. Stir in the heavy cream, shredded cheddar cheese, and sour cream until fully combined and the cheese is melted. Tip: For a smoother texture, add the dairy ingredients off the heat to prevent curdling, then return to the “Sauté” function on low if needed to warm through.
9. Ladle the soup into bowls and top with the reserved crispy bacon and chopped fresh chives.
Luxuriously creamy with a rich, savory depth from the bacon and cheese, this soup boasts a velvety texture punctuated by tender potato pieces. Serve it piping hot with extra shredded cheddar, a dollop of sour cream, and a sprinkle of chives for a restaurant-worthy presentation, or pair it with crusty bread for dipping to soak up every last drop.
Instant Pot Honey Mustard Potato Salad
Now, let’s make a creamy, tangy potato salad with a modern twist using your Instant Pot for perfectly cooked potatoes every time. This honey mustard version comes together quickly and is perfect for picnics, potlucks, or a simple weeknight side.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the potatoes:
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup water
– 1 teaspoon salt
For the dressing:
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons yellow mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
For finishing:
– 2 hard-boiled eggs, chopped
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
Instructions
1. Place the peeled and cubed Yukon Gold potatoes into the Instant Pot insert.
2. Pour 1 cup of water over the potatoes and add 1 teaspoon of salt.
3. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function for 4 minutes at high pressure.
4. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
5. Tip: A natural release helps prevent the potatoes from becoming mushy.
6. Carefully drain the hot water from the potatoes using a colander.
7. Transfer the drained potatoes to a large mixing bowl and let them cool for 10 minutes.
8. While the potatoes cool, prepare the dressing in a medium bowl.
9. Whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper until completely smooth.
10. Tip: Whisking the dressing thoroughly ensures a creamy, emulsified sauce without lumps.
11. Pour the prepared honey mustard dressing over the slightly cooled potatoes in the large bowl.
12. Gently fold the dressing into the potatoes using a rubber spatula until the potatoes are evenly coated.
13. Add 2 chopped hard-boiled eggs, 1/2 cup finely chopped celery, and 1/4 cup finely chopped red onion to the bowl.
14. Gently fold all ingredients together until just combined.
15. Tip: Avoid overmixing after adding the eggs and vegetables to keep the salad’s texture intact.
16. Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
17. Serve chilled.
Vibrant with a balance of sweet honey and tangy mustard, this salad features tender potatoes that hold their shape against the creamy dressing. The crunch from the celery and onion adds a refreshing contrast, making it an ideal companion for grilled chicken or burgers. For a creative twist, serve it in lettuce cups as a light lunch or scoop it onto toasted crostini for an elegant appetizer.
Loaded Instant Pot Twice-Baked Potatoes
Unbelievably creamy and packed with flavor, these Loaded Instant Pot Twice-Baked Potatoes transform a classic comfort food into a quick weeknight dinner. Using the Instant Pot dramatically cuts down the cooking time while ensuring perfectly tender potatoes every time. You’ll love the combination of fluffy potato filling, crispy bacon, and melted cheese in this easy-to-follow recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the potatoes:
– 4 large russet potatoes (about 8 oz each)
– 1 cup water
For the filling:
– 1/2 cup sour cream
– 1/4 cup whole milk
– 4 tbsp unsalted butter, softened
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the topping:
– 1 cup shredded sharp cheddar cheese
– 6 slices cooked bacon, crumbled
– 2 green onions, thinly sliced
Instructions
1. Rinse the 4 russet potatoes under cold running water and scrub the skins clean with a vegetable brush.
2. Place the metal trivet inside your 6-quart Instant Pot and pour in 1 cup of water.
3. Arrange the potatoes on the trivet in a single layer, ensuring they don’t touch the water below.
4. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 15 minutes.
5. When the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Transfer the potatoes to a cutting board and let them cool for 5 minutes until safe to handle.
7. Preheat your oven to 400°F and line a baking sheet with parchment paper.
8. Slice each potato in half lengthwise using a sharp knife.
9. Scoop the flesh from each potato half into a medium mixing bowl, leaving a 1/4-inch thick shell intact for stability.
10. Add 1/2 cup sour cream, 1/4 cup whole milk, 4 tbsp softened butter, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the bowl with the potato flesh.
11. Mash the mixture with a potato masher until smooth and fully combined, being careful not to overmix.
12. Spoon the mashed potato mixture evenly back into the 8 potato shells, mounding it slightly.
13. Sprinkle 1 cup shredded cheddar cheese evenly over the top of each filled potato half.
14. Arrange the potatoes on the prepared baking sheet and bake at 400°F for 15 minutes until the cheese is completely melted and bubbly.
15. Remove the potatoes from the oven and immediately top them evenly with 6 slices of crumbled bacon and 2 sliced green onions.
16. Serve the potatoes hot directly from the baking sheet.
You’ll notice the potato skins become delightfully crisp in the oven while the interiors stay luxuriously creamy. The sharp cheddar and smoky bacon create a savory balance that’s irresistible. For a fun presentation, try serving these on individual cast iron skillets or alongside a simple green salad.
Instant Pot Au Gratin Potatoes
Deliciously creamy and perfectly tender, these Instant Pot au gratin potatoes transform a classic comfort dish into a quick weeknight marvel. By using your pressure cooker, you’ll achieve that rich, cheesy sauce and soft potato layers in a fraction of the traditional oven time, making it ideal for busy cooks seeking a hearty side. Let’s walk through each simple step to ensure your success, even if you’re new to the Instant Pot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the potatoes and base:
– 2 pounds Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
– 1 cup chicken broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the cheese sauce:
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon garlic powder
Instructions
1. Pour 1 cup of chicken broth into the Instant Pot insert. 2. Layer the peeled and thinly sliced Yukon Gold potatoes evenly in the pot, sprinkling 1 teaspoon of salt and 1/2 teaspoon of black pepper between layers for even seasoning. 3. In a medium saucepan on the stovetop over medium heat, melt 2 tablespoons of unsalted butter until bubbly, about 2 minutes. 4. Add 1 cup of heavy cream and 1 teaspoon of garlic powder to the saucepan, stirring constantly until the mixture is warm but not boiling, approximately 3 minutes. 5. Gradually whisk in 1 cup of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese until fully melted and smooth, creating a thick sauce, about 2-3 minutes. 6. Pour the cheese sauce evenly over the layered potatoes in the Instant Pot, using a spatula to spread it to the edges for full coverage. 7. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function at high pressure for 8 minutes. 8. Once the cooking cycle completes, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam before opening the lid. 9. Let the potatoes rest in the pot for 5 minutes to thicken the sauce slightly before serving. 10. Garnish with extra shredded cheddar cheese if desired and scoop onto plates while warm.
Nothing beats the velvety texture of these potatoes, where each slice melts in your mouth amidst the rich, garlic-infused cheese sauce. For a creative twist, top with crispy bacon bits or fresh chives before serving to add a savory crunch that complements the creamy layers perfectly.
Instant Pot Potato Curry
Craving a comforting, flavorful meal that comes together with minimal effort? This Instant Pot Potato Curry delivers rich, aromatic spices and tender potatoes in under 30 minutes, making it perfect for busy weeknights. Let’s walk through each step methodically to ensure delicious results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the spices:
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
For the main components:
– 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
For finishing:
– 1/4 cup fresh cilantro, chopped
Instructions
1. Press the “Sauté” button on your Instant Pot and add 2 tablespoons vegetable oil. Wait 2 minutes until the display reads “Hot.”
2. Add 1 finely chopped yellow onion and sauté for 4 minutes, stirring occasionally, until softened and translucent.
3. Add 3 minced garlic cloves and 1 tablespoon grated ginger, then sauté for 1 minute until fragrant.
4. Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper. Cook for 30 seconds to toast the spices, which enhances their flavor.
5. Add 1.5 pounds cubed Yukon Gold potatoes, 1 can undrained diced tomatoes, 1 can full-fat coconut milk, 1 cup vegetable broth, and 1 teaspoon salt. Stir to combine all ingredients evenly.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and press the “Manual” or “Pressure Cook” button. Set the timer for 5 minutes at high pressure.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam. Tip: Avoid quick-releasing, as this can cause the potatoes to break apart.
8. Open the lid and stir gently. If the curry is too thin, press “Sauté” and simmer for 3–5 minutes to thicken it to your desired consistency.
9. Stir in 1/4 cup chopped fresh cilantro just before serving for a bright, fresh finish. Tip: For extra creaminess, you can stir in an additional 2 tablespoons coconut milk after cooking.
Fluffy potatoes soak up the aromatic, coconut-infused sauce, creating a hearty texture that pairs beautifully with rice or naan. For a creative twist, top with a dollop of Greek yogurt or a squeeze of lime to balance the rich spices, making each bite vibrant and satisfying.
Instant Pot Sweet Potato Casserole
Gathering around the table for a comforting side dish just got easier with this Instant Pot version of sweet potato casserole, which streamlines the classic holiday favorite into a quick, hands-off method perfect for busy weeknights or last-minute gatherings. By using the pressure cooker, you’ll achieve tender, mashed sweet potatoes in a fraction of the time, topped with a crunchy pecan streusel that bakes to golden perfection. Follow these methodical steps to create a dish that’s both creamy and crisp, with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the sweet potato base:
– 3 large sweet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
– 1 cup water
– 1/4 cup unsalted butter, melted
– 1/4 cup packed light brown sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
For the pecan streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, cold and cubed
– 1/2 cup chopped pecans
Instructions
1. Place the sweet potato cubes and 1 cup of water in the Instant Pot insert, ensuring the potatoes are evenly distributed. 2. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes—tip: for even cooking, cut the potatoes into uniform sizes. 3. Once the cooking cycle completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.” 4. Drain any excess water from the pot, then add the melted butter, 1/4 cup brown sugar, heavy cream, vanilla extract, cinnamon, and salt to the sweet potatoes. 5. Mash the mixture with a potato masher or fork until smooth and creamy, about 2-3 minutes—tip: avoid over-mashing to prevent a gummy texture. 6. Preheat your oven to 350°F and lightly grease a 2-quart baking dish. 7. Transfer the mashed sweet potato mixture to the prepared baking dish, spreading it into an even layer. 8. In a medium bowl, combine the flour and 1/2 cup brown sugar for the streusel. 9. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, then stir in the chopped pecans—tip: keep the butter cold for a flakier topping. 10. Sprinkle the streusel evenly over the sweet potato layer in the baking dish. 11. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crisp. 12. Remove from the oven and let cool for 5 minutes before serving.
Velvety and rich, this casserole boasts a smooth, creamy sweet potato base that contrasts beautifully with the crunchy, buttery pecan streusel, offering a delightful mix of textures in every bite. For a creative twist, serve it warm with a drizzle of maple syrup or a scoop of vanilla ice cream for a dessert-like treat that highlights the warm cinnamon notes.
Savory Instant Pot Potato and Bacon Skillet
Begin by gathering your ingredients for this hearty, one-pot meal that transforms humble potatoes and bacon into a comforting skillet dinner perfect for busy weeknights. Using an Instant Pot streamlines the process, delivering tender potatoes and crispy bacon with minimal hands-on time, making it ideal for beginners who want a satisfying result without fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the bacon and aromatics:
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
– 1 medium yellow onion, diced into 1/4-inch pieces
– 3 cloves garlic, minced
For the potatoes and liquid:
– 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup low-sodium chicken broth
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For finishing:
– 1/4 cup chopped fresh parsley
– 1/2 cup shredded sharp cheddar cheese
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and heat for 2 minutes until the display reads “Hot.”
2. Add the chopped bacon to the pot and cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and browned.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 1 tbsp of bacon fat in the pot.
4. Add the diced onion to the pot and sauté for 3-4 minutes, stirring frequently, until the onion turns translucent and softens.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant, to avoid burning.
6. Add the cubed potatoes, chicken broth, olive oil, kosher salt, and black pepper to the pot, stirring to combine all ingredients evenly.
7. Secure the lid on the Instant Pot, set the valve to “Sealing,” and pressure cook on “High” for 4 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
9. Open the lid and use a potato masher to gently mash about half of the potatoes directly in the pot, creating a creamy texture while leaving some chunks for variety.
10. Stir in the reserved crispy bacon, chopped parsley, and shredded cheddar cheese until the cheese melts and everything is well incorporated.
Uncover a dish where the potatoes are luxuriously creamy from the mashing step, yet studded with satisfying chunks and crispy bacon bits for contrast. The sharp cheddar adds a tangy richness that balances the smoky bacon, making it versatile enough to serve as a standalone meal or alongside grilled chicken for a heartier dinner. For a creative twist, top it with a fried egg or scoop it into warm tortillas for a quick breakfast hash the next day.
Instant Pot Potato and Corn Chowder
Facing a chilly evening or simply craving comfort in a bowl? This Instant Pot Potato and Corn Chowder delivers creamy, hearty satisfaction with minimal effort. Let’s walk through each step together to build layers of flavor effortlessly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
For the Vegetables and Thickening:
– 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 2 cups frozen corn kernels
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– Salt and black pepper
For Garnish (Optional):
– 1/4 cup chopped fresh chives
– Shredded cheddar cheese
Instructions
1. Set your Instant Pot to “Sauté” on “Normal” and add the chopped bacon. Cook for 5–7 minutes, stirring occasionally, until the bacon is crispy and browned.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pot.
3. Add the diced onion to the hot bacon fat and sauté for 4 minutes, stirring frequently, until the onion turns translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds depth to the chowder.
6. Add the diced potatoes, frozen corn, dried thyme, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
8. In a small bowl, whisk the all-purpose flour into the heavy cream until smooth to prevent lumps.
9. Stir the cream-flour mixture into the chowder, then set the Instant Pot back to “Sauté” on “Low.” Simmer for 3–5 minutes, stirring constantly, until the chowder thickens slightly.
10. Taste and adjust seasoning with more salt or pepper if needed, then turn off the Instant Pot.
You’ll love the velvety texture from the cream and flour, balanced by the sweet corn and tender potatoes. Serve it hot, topped with the reserved crispy bacon, fresh chives, and a sprinkle of cheddar cheese for extra richness.
Instant Pot Herb-Infused Red Potatoes
Bursting with flavor and requiring minimal effort, these Instant Pot Herb-Infused Red Potatoes are the ultimate side dish for busy weeknights. By using the pressure cooker, you achieve perfectly tender potatoes infused with aromatic herbs in a fraction of the time it takes to roast them. Let’s walk through the simple steps to create this versatile and delicious dish.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the Potatoes and Liquid:
– 1.5 lbs small red potatoes, halved
– 1 cup water
For the Herb Infusion:
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 3 garlic cloves, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Place the halved red potatoes and 1 cup of water into the inner pot of your Instant Pot.
2. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
3. Set the cooking time to 4 minutes at high pressure.
4. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to “Venting.” Tip: Use a long utensil or oven mitt to avoid steam burns.
5. Carefully drain the water from the pot, leaving the potatoes inside.
6. Select the “Sauté” function on the Instant Pot and add the 2 tbsp of unsalted butter and 2 tbsp of olive oil.
7. Allow the butter to melt and foam slightly, about 1 minute.
8. Add the 3 minced garlic cloves and sauté for 30 seconds, just until fragrant. Tip: Do not let the garlic brown, as it can turn bitter.
9. Add the cooked potatoes back to the pot, along with 1 tbsp of fresh rosemary, 1 tbsp of fresh thyme, 1 tsp of kosher salt, and 1/2 tsp of black pepper.
10. Toss and stir the potatoes constantly for 2-3 minutes, ensuring they are fully coated in the herb-infused butter and oil and their edges become slightly crisp. Tip: For extra crispiness, transfer the potatoes to a baking sheet and broil for 2-3 minutes after this step.
11. Turn off the Instant Pot and transfer the potatoes to a serving dish.
Lightly crisp on the outside and flawlessly fluffy within, these potatoes carry the robust, earthy notes of rosemary and thyme in every bite. Their rich, buttery glaze makes them an elegant companion to roasted chicken or a hearty base for a breakfast hash with fried eggs.
Instant Pot Breakfast Potato Hash
Just imagine waking up to a hearty, savory breakfast that practically cooks itself while you prepare for the day. This Instant Pot Breakfast Potato Hash is your new go-to morning meal, combining crispy potatoes, savory sausage, and perfectly cooked eggs all in one pot. Let’s walk through each simple step together to ensure delicious results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the hash base:
- 1 tablespoon olive oil
- 1 pound breakfast sausage, casings removed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1.5 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
For finishing:
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
- Add 1 tablespoon olive oil to the pot, then add 1 pound breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks for 5 minutes until browned.
- Add 1 diced yellow onion and 1 diced red bell pepper, stirring constantly for 3 minutes until the vegetables soften slightly.
- Add 1.5 pounds diced Yukon Gold potatoes, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat everything evenly for 1 minute.
- Pour in 1/2 cup chicken broth, scraping the bottom of the pot to deglaze any browned bits, which adds depth of flavor.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 4 minutes, then allow a 5-minute natural release before quick-releasing any remaining pressure.
- Carefully remove the lid and create 4 small wells in the hash mixture using the back of a spoon.
- Crack 1 large egg into each well, then sprinkle 1/4 cup shredded cheddar cheese evenly over the top.
- Place the lid back on without sealing and let the residual heat cook the eggs for 5 minutes until the whites are set but the yolks remain slightly runny.
- Garnish with 2 tablespoons chopped fresh parsley before serving directly from the pot.
Look for a satisfying contrast between the tender potatoes, crispy sausage edges, and creamy egg yolks that mingle with the melted cheese. This hash shines when topped with a dash of hot sauce or served alongside toasted sourdough for scooping up every last bite.
Conclusion
Cooking with your Instant Pot just got more exciting! This roundup of 29 delicious potato recipes proves it’s the ultimate tool for quick, satisfying meals. From creamy mashed potatoes to hearty stews, there’s something for every craving. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this article on Pinterest to spread the potato love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
