Instant Pot new potatoes are a quick, effortless way to enjoy tender, flavorful baby potatoes as a side dish or salad base. With this simple method, you’ll achieve perfectly cooked new potatoes in a fraction of the time it takes to boil them on the stove, and with much less fuss. Whether you’re serving them with butter and herbs, tossing them in a salad, or using them for meal prep, the Instant Pot delivers consistent results with minimal cleanup. Before you begin, make sure your Instant Pot is clean and the sealing ring is properly in place. Read on for everything else you need to get started.
What You’ll Need
- Instant Pot (any size, though 6-quart is most common)
- New potatoes (also called baby potatoes or creamer potatoes; red, yellow, or mixed varieties work well)
- Water (for steaming – at least 1 cup for a 6-quart pot)
- Steamer basket or trivet (recommended but optional)
- Salt (optional, for seasoning the cooking water or finished potatoes)
- Butter, olive oil, fresh herbs (optional, for serving)
Step-by-Step
- Wash the new potatoes. Rinse them thoroughly under cool water to remove dirt. No need to peel; the thin skins are tender and full of flavor.
- Add water to the Instant Pot. Pour 1 cup of cold water into the inner pot for a 6-quart Instant Pot. Use 1.5 cups for an 8-quart model.
- Place potatoes in the pot. For best results, use a steamer basket or trivet to keep the potatoes out of direct contact with the water. Arrange the potatoes in a single layer if possible, but don’t worry if they overlap.
- Season (optional). Sprinkle salt over the potatoes or add aromatics like garlic cloves or sprigs of rosemary for extra flavor.
- Seal the lid. Lock the Instant Pot lid in place and make sure the steam release valve is set to “Sealing.”
- Set the cooking time. Select the “Manual” or “Pressure Cook” setting. Set the timer for 5 minutes at high pressure for small new potatoes (1 to 1.5 inches in diameter). For larger potatoes or if you prefer a very soft texture, use 6-7 minutes.
- Natural release for 5 minutes. When cooking time is up, allow the pressure to release naturally for 5 minutes. Then, carefully turn the valve to “Venting” to perform a quick release for any remaining pressure.
- Open the lid. When the float valve drops, open the lid away from you to avoid steam burns.
- Check doneness. Pierce a potato with a fork or knife. It should slide in easily. If not, re-seal and cook for 1-2 more minutes at high pressure.
- Serve. Transfer the potatoes to a bowl. Toss with butter, olive oil, salt, pepper, and fresh herbs as desired. Serve hot, or let cool for potato salad.
Common Mistakes
- Overfilling the pot. Adding too many potatoes can cause uneven cooking. Stick to a single layer or no more than 2 pounds at a time for best results.
- Not adding enough water. The Instant Pot requires at least 1 cup of water to build pressure. Less than this may trigger a “burn” warning.
- Skipping the natural release. Releasing all the pressure immediately can cause potatoes to burst or become mushy. A short natural release helps preserve their texture.
- Using old or large potatoes. This guide is for small, fresh new potatoes. Larger or older potatoes will require more time and may not cook evenly.
- Not checking for doneness. Potato size varies. Always check with a fork and add a minute or two if needed.
Tips
- Cut larger potatoes in half. If your new potatoes are bigger than 2 inches in diameter, halve or quarter them for even cooking.
- Add aromatics. Try adding garlic cloves, rosemary, thyme, or bay leaf to the pot for subtle flavor infusion.
- For crispy skins, finish under the broiler. After pressure cooking, toss potatoes with oil and broil for 3-5 minutes to crisp the skins.
- Meal prep friendly. Cooked new potatoes store well in the fridge for up to 4 days. Reheat in the microwave or toss into salads cold.
- Try different seasonings. Toss with smoked paprika, lemon zest, or parmesan for variety.
Troubleshooting
- Potatoes are undercooked. Return them to the Instant Pot, add 1/4 cup more water if needed, and cook for 1-2 more minutes at high pressure. Use quick release and check again.
- Potatoes are overcooked or mushy. Reduce the cooking time by 1-2 minutes next time. If already too soft, use them for mashed potatoes or potato salad.
- Burn warning. This usually means not enough water was added. Always use at least 1 cup. If it occurs, turn off the pot, release pressure, add water, and start over.
- Potatoes have uneven texture. This may be due to uneven sizes. Try to use potatoes of similar size, or cut larger ones to match smaller ones.
- Potatoes taste bland. Season after cooking with plenty of salt, pepper, and your favorite herbs or spices. Cooking with aromatics in the water can also help.
Frequently Asked Questions
- Can I cook more than 2 pounds of potatoes at once?
- Yes, but avoid filling above the halfway mark, and be aware that more potatoes may need an extra minute or two of cook time for even results.
- Do I need to peel new potatoes before cooking?
- No. The skins are thin, edible, and add flavor and nutrients. Just wash thoroughly before cooking.
- Can I use this method for other types of potatoes?
- This method is best for small, waxy potatoes. For larger or starchy potatoes, adjust cook times and cut into chunks for even results.
- How do I store leftover cooked new potatoes?
- Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat or use cold as desired.
- Are new potatoes and baby potatoes the same?
- Yes, the terms are often used interchangeably for small, young potatoes harvested early in the season.
- Can I add butter or oil before pressure cooking?
- It’s best to add these after cooking, as fat in the pot can sometimes trigger the burn warning. Toss with butter or oil just before serving.
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Instant Pot New Potatoes: Easy Guide to Perfect Results