Equipment
- Instant Pot with trivet
- tongs
Ingredients
- 1ΒΌ cup cold water
- 1-3 pounds potatoes can use any kind of potato and any amount
Instructions
- Place the trivet inside the Instant Pot then add the water.
- Wash the potatoes and pierce each a few times with a fork. You can peel the potatoes if desired or leave the skin on.Place the potatoes in the Instant Pot in a single layer if possible.
- Place the lid on the Instant Pot and lock it. Switch the valve to the "Sealing" position.Press the "Pressure Cook" button, adjust to high pressure and cook:Small potatoes- (fingerling, petite, etc.) cook for 5-7 minutes (depending on size).Medium potatoes- (Yukon gold or similar) cook for 8-10 minutes (depending on size).Large potatoes- (russet or similar) cook for 12-15 minutes (depending on size).
- Once the cooking time is up, let the pressure naturally release for 10 minutes before manually releasing the remaining pressure. Unlock the lid and remove it.Use tongs to remove the potatoes.Let cool slightly and serve as desired.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.