These Instant Pot Crispy Potatoes are a fast and easy way to get these delicious spuds on your dinner table!
“But…but…but…potatoes aren’t Paleo!”
Once again, with feeling: It all depends on what you mean when you say “Paleo.” There is, after all, no such thing as one definitive Paleo diet. Potatoes may not have been available to cavemen, but I really don’t care. Historical re-enactment ain’t my cup of tea. (Besides, it’s not like our prehistoric ancestors snacked on dark chocolate bars, either.)
My personal template for Paleo eating focuses on nutrient-packed whole foods that don’t hurt me. For me, potatoes fall into that category. After checking out Bill and Hayley’s post on the Paleosity of potatoes, listening to the safe starch debate, and soaking in Mat Lalonde’s talk about nutrient density at the 2012 Ancestral Health Symposium (during which Mat pointed out that peeled potatoes are actually more nutrient dense than sweet potatoes, save for the beta-carotene in the latter), I’ve decided that an occasional portion of peeled potatoes are a-OK on my plate. Your circumstances may be different; for instance, if you’re on a super-low-carb protocol at the moment, you’re probably not looking to down a bowl of spuds.
(July 18, 2014 UPDATE: White potatoes are now Whole30 approved!)
Blah, blah, blah, science, science, science, blah, blah, blah.
With that pesky business out of the way, let me show you how to use a pressure cooker to make spuds with crispy exteriors and fluffy interiors in no time flat.
Time to make Instant Pot Crispy Potatoes!
Serves 4
Ingredients:
- 1 pound fingerling or Yukon Gold potatoes, cut into uniform 1—1½ inch cubes (whether you peel ’em is up to you)
- 2 tablespoons of ghee, avocado oil, or favorite cooking fat
- Kosher salt
- Freshly ground black pepper
- ¼ cup minced chives or Italian parsley (optional)
- Juice from ½ medium lemon (optional)
Equipment:
- Instant Pot or stove top pressure cooker
- Steamer insert
- Chef’s Knife
- Cutting Board
- Large cast iron skillet
- Tongs
Method:
Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot or 6-quart stove top pressure cooker fitted with a steamer insert.
Dump in the potatoes.
If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure. Lock the lid, with the valve in the sealing position and let the Instant Pot do its thing.
When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes). Instant Pot users can manually release the pressure manually at the 10 minute mark if the pressure hasn’t completely dropped by then. You can fry the cooked potatoes right away or refrigerate them in a covered container for up to a week.
Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan. Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
If desired, season with the juice from half a lemon and toss with fresh chives or Italian parsley. Serve!
P.S. Just ‘cause I’m posting a recipe for a side dish of potatoes doesn’t mean you have license to gorge on potato chips and French fries, which are just vehicles for delivering vegetable oil badness into your system. Yes, I know you already know that, but I’m a mother, and my job is to nag.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Instant Pot (Pressure Cooker) Crispy Potatoes
Ingredients
- 1 pound fingerling or Yukon Gold potatoes peeled and cut into uniform 1 – 1½ inch cubes
- 2 tablespoons ghee
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup minced chives or Italian parsley optional
- Juice from ½ medium lemon optional
Instructions
- Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot or 6-quart stove top pressure cooker fitted with a steamer insert. Dump in the potatoes.
- If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure. Lock the lid, with the valve in the sealing position and let the Instant Pot do it's thing.
- When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes). Instant Pot users can manually release the pressure manually at the 10 minute mark if the pressure hasn’t completely dropped by then. You can fry the cooked potatoes right away or refrigerate them in a covered container for up to a week.
- Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
- Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
- Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.
Julz says
I looked for this recipe in the app but can’t find it. Can you direct me or perhaps add it? I like having all your amazing recipes in one place and this one is a good one!
Michelle Tam says
It’s not on the app. All of our newer recipes are added to the app but many of our older recipes just can’t be formatted for the app.
Bridget says
Hi! Is the steamer insert essential to have, to make this dish turn out crispy? Wondering if I should put the steamer insert on my Christmas list.
Thank you!
Michelle Tam says
The potatoes do need to be elevated above the simmering water!
Ella says
I have a 3 quart Instapot but recipes for 6 quart. What do I do?
Michelle Tam says
The directions are the same but make sure you don’t overcrowd the Instant Pot.
Betty says
Any alternative instructions s if you don’t have an instant pot?
Michelle Tam says
You can steam them on the stovetop until fork tender.
Carol Dreyer says
Thank you! I love your humour!
Joan says
This is my new favorite way to prepare potatoes! I use bacon fat for the pan frying step. 😋
Darcie says
I am always having the crispy goodness sticking to the pan. Is there a way to air fry them after you pressure cook? Thanks for your help and amazing recipes!
Michelle Tam says
Yes! I toss the potatoes in some avocado oil or EVOO and air fry at 400F for about 5 to 8 minutes, tossing at the halfway point, or until browned on the outside.