• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Instant Pot (Pressure Cooker) Crispy Potatoes

Instant Pot (Pressure Cooker) Crispy Potatoes

Jump to Recipe Jump to Video Print Recipe

These Instant Pot Crispy Potatoes are a fast and easy way to get these delicious spuds on your dinner table!

An overhead shot of a plate of Instant Pot (Pressure Cooker) Crispy Potatoes

“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!

A closeup of small brown-skinned potatoes, freshly scrubbed

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.

Adding a silicone steamer into an Instant Pot

Dump in the potatoes.

An open Instant Pot with cut potatoes in a green silicone steamer.

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.

Placing the lid on the Instant Pot to make crispy potatoes

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.

A closeup of cooked potatoes right out of the Instant Pot

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.

Frying the cooked potatoes in a cast iron skillet until crispy.

If desired, season with the juice from half a lemon and toss with fresh chives or Italian parsley. Serve!

An overhead shot of Instant Pot Crispy Potatoes on a white platter

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 by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.78 from 27 votes

Instant Pot (Pressure Cooker) Crispy Potatoes

Let me show you how to use an Instant Pot or pressure cooker to make spuds with crispy exteriors and fluffy interiors in no time flat.
Prep Time10 mins
Cook Time11 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, Instant Pot, paleo, Pressure Cooker, Primal, Vegetarian, Whole30
Servings: 4 servings
Calories: 154kcal
Author: Michelle Tam

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
US Customary - Metric

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.

Video

Notes

I keep the pressure cooked potatoes in the fridge in a sealed container for up to four days and fry them to order whenever I want to eat crispy potatoes.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Fiber: 3g | Sugar: 1g
375

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Julz says

    July 3, 2021 at 3:26 am

    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!

    Reply
    • Michelle Tam says

      July 3, 2021 at 8:26 pm

      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.

      Reply
  2. Bridget says

    December 10, 2021 at 12:17 am

    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!

    Reply
    • Michelle Tam says

      December 11, 2021 at 1:58 am

      The potatoes do need to be elevated above the simmering water!

      Reply
  3. Ella says

    January 11, 2022 at 10:25 pm

    I have a 3 quart Instapot but recipes for 6 quart. What do I do?

    Reply
    • Michelle Tam says

      January 12, 2022 at 5:19 am

      The directions are the same but make sure you don’t overcrowd the Instant Pot.

      Reply
  4. Betty says

    January 20, 2022 at 6:43 am

    Any alternative instructions s if you don’t have an instant pot?

    Reply
    • Michelle Tam says

      January 22, 2022 at 4:06 am

      You can steam them on the stovetop until fork tender.

      Reply
  5. Carol Dreyer says

    June 6, 2022 at 6:22 am

    Thank you! I love your humour!

    Reply
  6. Joan says

    September 4, 2022 at 1:21 am

    5 stars
    This is my new favorite way to prepare potatoes! I use bacon fat for the pan frying step. 😋

    Reply
  7. Darcie says

    November 6, 2022 at 3:27 pm

    5 stars
    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!

    Reply
    • Michelle Tam says

      November 8, 2022 at 4:40 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Edit your profile. Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • A white plate topped with a paleo egg McMuffin breakfast sandwich made with two fried egg buns and a sausage patty filling and guacamole. Paleo Sausage Egg McMuffin
  • No-Bake Matcha Cheesecake by Michelle Tam https://nomnompaleo.com Matcha Cheesecake (Vegan, Paleo, No-Bake)
  • An overhead shot of a plate with three golden brown pieces of Vietnamese lemongrass chicken next to fresh herbs, lettuce leaves, chili slices, and lime wedges. Vietnamese Lemongrass Chicken and Nuoc Cham Dipping Sauce

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023