Roasted Potatoes (Instant Pot)

instantpot-roastedpotatoes You'll fall in love with these creamy soft and fluffy smooth Instant Pot Baby Potatoes with a deliciously flavourful slight-crisp skin. The perfect pressure cooker side dish that might just steal the show. As a potato-holic, I jump at every opportunity to taste this humble golden little gem.

1½ lb baby potatoes (680 g)
1 tsp. onion powder (4 g)
1 tsp. garlic powder (4 g)
3-4 pinches coarse kosher salt
2 Tbsp. unsalted butter (28 g)
1 Tbsp. olive oil (15 mL)
1 cup cold water (250 mL)

Pressure Cook Baby Potatoes:
Pour 1 cup (250 mL) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1½ lb (680 g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release.

Pro Tip: This will produce creamy and soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes.

Make Creamy Roasted Potatoes:
Set aside the pressure cooked baby potatoes. Discard water in inner pot and towel dry inner pot.

Heat up Instant Pot using "Sauté" function (press "Cancel" button, then "Sauté" button).

Once the indicator says HOT, add 2 Tbsp. (28 g) unsalted butter and 1 Tbsp. (15 mL) olive oil in Instant Pot.

Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter.

Sprinkle 1 tsp. (4 g) garlic powder and 1 tsp. (4 g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken and harden a little.

Taste and season Instant Pot roasted potatoes with salt and black pepper (if desired). For reference, we used roughly 4 pinches of coarse kosher salt.

Serve Instant Pot Roasted Potatoes:
The roasted potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving.

Makes 4 servings.