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Instant Pot (Pressure Cooker) Crispy Potatoes by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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4.74 from 34 votes

Instant Pot Crispy Potatoes

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

Ingredients

  • 1 pound fingerling or Yukon Gold potatoes peeled and cut into uniform 1 – 1½ inch cubes
  • 2 tablespoons ghee or avocado oil
  • 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 4 days.
  • Melt the ghee or avocado oil over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan in a single layer.
  • Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute or so. Transfer the potatoes to a serving dish.
  • Season generously with salt and pepper while the potatoes are hot. Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.

Video

Notes

Keep the pressure cooked potatoes in the fridge in a sealed container for up to four days and fry them to order whenever you want to eat crispy potatoes!
If you aren't frying the potatoes in a skillet, you can crisp them up in an air fryer or oven:
Air Fryer Instructions:
Heat the air fryer to 400°F and spray the cooked potatoes liberally with avocado oil. Air fry the potatoes in a single layer for about 6 to 8 minutes or until crispy all over, tossing at the halfway point. Season the potatoes with salt and pepper while the potatoes are hot.
Oven Instructions:
Heat the oven to 425°F or 400°F on convection mode with the rack in the middle. Toss the cooked cut up potatoes in 2 tablespoons of ghee or fat of choice and place the potatoes in a single layer on a rimmed baking sheet. Bake for 12 to 15 minutes or until browned all over, tossing at the halfway point. Season the potatoes with salt and pepper as soon as you take the potatoes out of the oven.

Nutrition

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