Pressure Cooker Roasted Potatoes

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pressure cooker potatoes roasted and easy
Fluffy on the inside with a lovely browned skin on the outside, baby or fingerling potatoes can be perfectly cooked in no time by combining traditional and pressure cooking techniques.
We turn the recipe upside-down to achieve a delectable result.  Raw potatoes are browned first, and then cooked to tender perfection. Piercing the potatoes right before pressure cooking keeps the skin intact- it won’t split into unpredictable shreds.  The minimum amount of liquid helps steam the potatoes without boiling them.

Now, here’s how to do it!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
Pressure Pan or larger  none 5 min.  High (2)  Natural

4.5 from 10 reviews
Pressure Cooker Roast Potatoes
 
Author: 
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 4-5 Tbsp. Vegetable Oil
  • 1-2 lbs (500g - 1k) Baby or Fingerling Potatoes (however many will just cover the base of your pressure cooker)
  • 1 sprig, Rosemary
  • 3 Garlic Cloves (outer skin on)
  • ½ cup Stock
  • Salt and Pepper to Taste
INSTRUCTIONS
  1. In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes).
  2. Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock.
  3. Close and lock the lid of the pressure cooker.
  4. For electric pressure cookers: Cook for 7 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
  5. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.
  6. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste).
  7. Then, sprinkle everything with salt and pepper to taste and serve!

Roasted Potatoes - from the pressure cooker!!ip-smart recipe script (what’s this?)

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89 Comments

  1. Your recipe says 5 min at the top and in the bottom part it says 7min?? which one is right? thanks so much

    1. Mary, if you read the instructions, the 5 minutes is for stove top pressure cookers. : )

      Ciao,

      L

  2. Hi
    I’m new to all this, can i ask if I’m doing the roast potatoes in the instant pot would I increase the stock to 1 1/2 cups as I’ve read that’s the minimum amount of liquid?
    Thanks in advance, you’ve been a great help
    X

    1. 1/2 cup of liquid works fine in the instapot for this recipe.

  3. This was very good and easy I used a mix of small red and Yukon gold potatoes. I had to turn my saute setting to med to get the potatoes brown in the amount of time stated.

  4. Waiting on these as we speak, forgot to pierce them though and I’m just hoping I haven’t ruined them as a result

    1. Piercing them gives the skin a small “vent” to let out steam. If you don’t pierce them the skin will still vent, it will just open where it wants to and it’s usually with several big “tears.” Nothing dangerous will happen. It’s just a technique to keep the skin intact. ; )

      Ciao,

      L

  5. The potatoes seem to stick to the bottom of the Instantpot when sautéing and didn’t get brown even after ten mins. What am I doing wrong?

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