Delicious baby potatoes steamed to perfection using the instant pot. Cooked in just 10 minutes you can serve these baby potatoes with dinner or use them for homemade potato salad.
I love early summer when all the new baby potatoes are available at the farm stands.
Baby potatoes are sweeter and less starchy than larger potatoes and they go so well with almost any meal. They are great roasted, boiled or steamed and are perfect in potato salad as well.
When steaming in the instant pot they only take 10 minutes and you don’t have to worry about watching the pot for boil overs. When it’s hot out you also don’t have to heat up the kitchen, which is always a plus.
Why We Love This Recipe
It’s easy – There is very little preparation for this recipe. All you need to do is give the potatoes a rinse and light scrub to remove any dirt and drop them in the steamer.
It’s quick – It only takes 10 minutes to steam the baby potatoes so they are fork tender. Making this a super quick way to cook them.
Start by giving the potatoes a rinse and lightly scrub off any dirt.
Add 1 cup of water to the liner of the instant pot and place the trivet in the bottom.
Place the potatoes in a steamer basket and set it on the trivet. Then place the lid on the pot, turn the valve to seal and set the pressure on high for 10 minutes. When the timer is complete turn the valve to release the steam. When the pin drops carefully remove the lid.
Check the potatoes for doneness using a fork. You should be able to easily pierce them. If they are not soft enough for your liking simply place the lid back on the pot for a few minutes, the residual heat will continue to cook the potatoes.
As soon as the potatoes have reached your desired level of doneness remove them from the pot. Season and serve as desired.
Pro Tip – Make sure you remove the potatoes from the pot as soon as they have reached your desired level of doneness. The heat from the pot will continue to cook the potatoes. If you are going to use the potatoes to make potato salad rinse them under cold water to stop the cooking process and prevent them from getting too soft.
You can serve them with simple seasoning like salt and pepper, or dress them up by tossing them in a bit of olive oil with some garlic and parmesan cheese.
Baby potatoes also work well in potato salad. They are also delicious pan fried as breakfast potatoes and when you steam them before frying you will have a delicious crispy exterior with a nice soft interior.
The potatoes I use are generally about the size of a golf ball or a little bigger. You can use any size baby potato you like. If you are using potatoes that are less than an inch diameter I recommend reducing the cook time to 8 minutes to start with. If the potatoes are very large you can add a minute or two, or stick with 10 minutes and just check for doneness.
You can store cooked potatoes in an airtight container in the refrigerator. They will keep for about 3 days.
Left over potatoes are great chopped up and fried for breakfast or used in potato salad.
More Instant Pot Vegetable Recipes
- 2 Pounds baby potatoes
- 1 Cup Water
- Salt & Pepper to tastes
- Lightly scrub the potatoes to remove any dirt or debris.
- Pour 1 cup of water into the liner of the instant pot and place the trivet on the bottom.
- Place the potatoes in a steamer basket and set on the trivet.
- Place the lid on the pot, turn the valeve to seal and set the pressure on high for 10 minutes.
- When the timer is complete, turn the valve to release the pressure. When the pin drops carefully remove the lid.
- Poke the potatoes with a fork. They should be fork tender. If they are not soft enough for your liking place the lid back on the pot for a couple of minutes. The residual steam will continue to cook the potatoes.
- Once the potatoes are your desired doneness, remove from the pot immediatly. Season and serve as desired.
The cook time does not include the time for the pot to come to pressure. This will vary by pot, but should be between 5-10 minutes.
If the potatoes are not soft enough when the timer completes simply placing the lid back on the pot for a few minutes will continue to cook the potatoes. No need to bring to pressure again.
Remove from the pot as soon as the potatoes are done as the heat from the pot will continue to cook the potatoes.
You can use any baby potatoe you like; red, white and yellow all work well.
This recipe was made in a 6qt instant pot. If you are using an 8qt pot increase water to 1 1/2 Cups.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 99mgCarbohydrates: 48gFiber: 5gSugar: 3gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only.