BOILING POTATOES IN INSTANT POT RECIPES

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INSTANT POT BAKED POTATOES RECIPE | MYRECIPES



Instant Pot Baked Potatoes Recipe | MyRecipes image

If you want a perfect baked potato, then make it in your Instant Pot. Our Instant Pot Baked Potatoes are perfectly soft and fluffy on the inside thanks to all that steam, but still have a crispy, classic skin. They're super easy and require minimal attention, and best of all, they make a great blank canvas—there are plenty of toppings and directions to go with these. Since the potatoes do have to spend a few minutes in the broiler, you can go ahead and take advantage of that by baking the potatoes and the toppings at the same time.

Provided by Jasmine Smith

Total Time 50 minutes

Yield Serves 4 (serving size: 1 potato)

Number Of Ingredients 4

4 small (6 oz. each) russet potatoes
1 cup water
1?½ teaspoons vegetable oil
1 teaspoon kosher salt

Steps:

  • Scrub potatoes, and pat dry. Prick all over with a fork. 
  • Place metal trivet in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Arrange potatoes on trivet, and add water. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)  
  • When cooking has finished, let the pressure release naturally (float valve will drop). (This will take 8 to 12 minutes.) Remove lid from cooker. 
  • Preheat oven to broil with oven rack about 6 inches from heat. Rub cooked potatoes with vegetable oil, and sprinkle with salt. Place on an aluminum foil-lined baking sheet. Bake in preheated oven until skin is crispy, about 10 minutes. 

EASY INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH EGGS



Easy Instant Pot Potato Salad Recipe - Potato Salad With Eggs image

This Instant Pot potato salad is ready in just 30 minutes—and it even has hard boiled eggs. Here's how to make the easy recipe.

Provided by THEPIONEERWOMAN.COM

Categories     salad    side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 12

4 lb.

russet potatoes, peeled and diced into 1-inch pieces

4

large eggs

1 c.

mayonnaise

1/2 c.

sour cream

2 tbsp.

pickle brine (from the pickle jar)

1 tbsp.

dijon mustard

1 tsp.

kosher salt 

1/2 tsp.

ground black pepper

1/4 c.

chopped red onion

1/2 c.

chopped dill pickles

2

pieces celery, chopped

1/4 c.

chopped fresh parsley

Steps:

  • Add 1 cup of water to the base of the Instant Pot, then place the trivet (included with the Instant Pot) on top. Add the potatoes, then set the eggs right on top of the potatoes. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 4 minutes. When the timer is up, manually release the pressure. Remove the eggs with tongs and tap each of them gently on the counter to crack the shells. Place them in a bowl of ice water and let rest for 10 minutes, then peel and chop. Drain the potatoes in a colander, then lay them flat on a sheet tray to cool, about 15 minutes. (The potatoes can still be slightly warm when dressed.) Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, pickle brine, Dijon mustard, salt and pepper. Stir in the red onion, pickles, celery and parsley. Fold in the potatoes and eggs. Refrigerate until ready to serve.

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