Cooking small potatoes in the Instant Pot is a fast, reliable way to achieve perfectly tender, flavorful spuds with minimal effort. Whether you’re preparing a quick side dish, meal prepping, or just want to avoid heating up your kitchen, the Instant Pot makes it easy to cook baby potatoes, new potatoes, or fingerlings in a fraction of the time compared to traditional methods. This guide covers everything you need to know, from setup to troubleshooting, so you can enjoy delicious potatoes every time.
What You’ll Need
- 1-2 pounds of small potatoes (baby potatoes, new potatoes, or fingerlings)
- 1 cup water (for a 6-quart Instant Pot; use 1.5 cups for 8-quart)
- Instant Pot (any model)
- Steamer basket or trivet (recommended, but optional)
- Salt (optional, for seasoning)
- Olive oil, butter, herbs, or spices (optional, for serving)
- Tongs or slotted spoon
Step-by-Step
- Wash and Prep the Potatoes: Rinse your small potatoes thoroughly under cool water to remove dirt. If any potatoes are larger than the others, cut them in half or quarters so all pieces are roughly the same size for even cooking.
- Set Up the Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place a steamer basket or trivet inside. The basket prevents potatoes from sitting directly in the water, which helps with even cooking and texture, but if you don’t have one, you can place the potatoes directly in the water.
- Add the Potatoes: Place the prepared small potatoes into the steamer basket or on the trivet. Do not overfill; potatoes should be below the max fill line.
- Seal and Set the Pressure: Secure the lid on the Instant Pot and set the valve to “Sealing.”
- Pressure Cook: Select the “Manual” or “Pressure Cook” setting. For most small potatoes, set the timer for 5 minutes at high pressure. For very tiny potatoes (under 1 inch), 4 minutes may be enough; for slightly larger baby potatoes, use 6-7 minutes.
- Natural Release for 5 Minutes: When the cooking time ends, allow the Instant Pot to release pressure naturally for 5 minutes. This means you do nothing—just let it sit. After 5 minutes, carefully turn the valve to “Venting” for a quick release of any remaining pressure.
- Open and Check: Once the pin drops, open the lid away from you to avoid steam burns. Test a potato with a fork—it should pierce easily. If they’re not quite done, reseal and cook for 1-2 extra minutes at high pressure.
- Season and Serve: Transfer the potatoes to a bowl. Toss with salt, pepper, olive oil, butter, fresh herbs, or your favorite spices. Serve warm as a side or cool for salads.
Common Mistakes
- Overcooking: Small potatoes cook quickly under pressure. Setting the timer too long can make them mushy or cause the skins to split. Stick to the recommended time and size guidelines.
- Not Using Enough Water: The Instant Pot requires at least 1 cup of liquid to pressurize. Too little water may cause a burn warning or prevent the pot from coming to pressure.
- Uneven Potato Sizes: Mixing different sizes without cutting larger ones leads to unevenly cooked potatoes. Always cut to uniform size.
- Skipping the Steamer Basket: Cooking potatoes directly in water works, but can lead to watery or uneven texture. A steamer basket or trivet lifts potatoes above the water for better results.
- Releasing Pressure Too Soon: Immediate quick release can cause potatoes to burst or break apart. The brief natural release helps them finish gently.
Tips
- Flavor Boost: Add garlic cloves, rosemary, or thyme to the water for subtle infused flavor.
- Meal Prep: Cook extra potatoes and refrigerate for up to 5 days. Use them in salads, omelets, or quick hash.
- Peel or No Peel: Small potatoes have thin, nutritious skins. Leave them on for extra flavor and fiber.
- Crispy Finish: For crispy potatoes, transfer cooked potatoes to a hot skillet or oven with oil and roast or sauté for a few minutes.
- Batch Cooking: If preparing a large batch, avoid overfilling. Cook in two rounds if necessary so potatoes aren’t packed tightly.
- Salt After Cooking: Salt can toughen potato skins if added before pressure cooking. Season after for best texture.
Troubleshooting
- Potatoes Undercooked: If potatoes are still firm after cooking, reseal the lid and cook for 1-2 more minutes at high pressure. The pot will come to pressure faster the second time since it’s already hot.
- Potatoes Overcooked or Mushy: Reduce the cooking time next time by 1-2 minutes. Very small potatoes need less time; large batches may retain more heat and cook faster.
- Water Left in Pot: Some water will remain after cooking (unless potatoes are very starchy and absorb it). Simply drain before serving.
- Burn Message: This usually means there wasn’t enough water. Always use at least 1 cup for a 6-quart Instant Pot. If you get a burn warning, release pressure, add water, and start again.
- Skin Splitting: This can happen if potatoes are overcooked or if you quick release pressure immediately. Stick to the recommended times and allow a short natural release.
Frequently Asked Questions
- Can I cook different types of small potatoes together?
- Yes, but cut larger ones to match the size of the smallest. This ensures even cooking and consistent texture.
- Do I need to pierce the potatoes before cooking?
- Piercing is not necessary for small potatoes. They rarely burst in the Instant Pot, especially if not overcooked.
- How should I store leftover cooked potatoes?
- Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat or enjoy cold in salads.
- Can I add other vegetables to cook with the potatoes?
- Yes, as long as they have a similar cooking time (like carrots). Harder vegetables work best. Softer ones may overcook.
- Can I use broth instead of water?
- Absolutely! Broth adds extra flavor to the potatoes. Use the same amount as you would water.
- How do I make mashed potatoes with small potatoes in the Instant Pot?
- Cook as directed, then drain and mash with butter, milk, or your favorite add-ins. No peeling required if you like rustic mashed potatoes.
Enjoy your perfectly cooked small potatoes from the Instant Pot—quick, easy, and delicious every time!
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