Instant Pot Roasted Potatoes
I’m just gonna throw this right on out there. My instant pot continues to amaze the crap out of me.
It all began with my first experiment, instant pot chicken and stuffing. Delicious.
And now this. I almost want to call it life changing. Let me just tell you why I think Instant Pot roasted potatoes pulverize oven roasted ones:
1.) Time. (I know. Duh.) But these potatoes are done in a max time of 30 minutes, which might not sound instant, but the oven method generally takes twice that.
2.) Texture. Yes, the oven makes roasted potatoes nice and crispy, but I tend to find them dry on the inside. I almost didn’t even realize the extent of it until I tasted these, which are completely soft and pillowy on the inside, but nice and crisp on the outside. Perfection.
3.) Flavor. Yup. It is my strong belief that the Instant Pot beats the oven here as well, and it’s all because of the chicken broth. You pour in a cup of broth, let the potatoes cook for a whopping 11 minutes, and poof. The broth is gone. The potatoes absorb it- and you can totally tell when you taste how flavorful these potatoes are.
Drawbacks? Sure. You toss around the potatoes for 10 minutes or so while they crisp up on the outside, as opposed to just popping them in the oven. Overall though, they still take less time to make than in the oven, and the improved texture and flavor make it well worthwhile in my book! (And I have a toddler for crying out loud. 10 minutes is like, a precious commodity. I know.)
Now. Being that I am completely obsessed with cheese, I just had to sprinkle some Asiago on top when the potatoes were done. Necessary? Nah. Amazingly delicious? Yes. (Parmesan works well too, but that Asiago was so melty & creamy that I don’t think I could ever use anything else.)
I love you instant pot.
Instant Pot Roasted Potatoes
These instant pot roasted potatoes are crisp on the outside and soft and pillowy on the inside. They’re perfectly seasoned with rosemary, thyme, garlic, and an optional sprinkling of cheese and take a max of 30 minutes to cook!
- 1/3 cup vegetable oil
- 8 medium red potatoes, cleaned and cut into fourths
- 3 cloves garlic, outer skins removed. (Do not dice)
- 1 Tablespoon fresh rosemary (or about 1 teaspoon dried) – add more to taste if desired.
- ½ Tablespoon fresh thyme (or about ½ teaspoon dried) – add more to taste if desired.
- 1 cup chicken broth
- ¾ cup grated Asiago or Parmesan cheese (optional)
- salt/pepper, to taste
Press the “sauté” button on the Instant Pot. When the word “hot” is displayed, (about 4 minutes later), carefully add the vegetable oil. Then add the sliced potatoes, garlic cloves (whole), rosemary, and thyme.
Use a long-handled spoon to move the potatoes around every so often to crisp the outside, (10-15 minutes). If the unit shuts off during this process, hit the “sauté” button again.
Add the chicken stock.
Close the Instant Pot and lock the lid. Press the “pressure cook” button and use the [+] button to set the time to 11 minutes. It will automatically begin heating in a moment.
After the time is up, release the pressure by turning the knob on the top of the lid. Once released, open the lid and sprinkle the potatoes with desires amounts of salt and pepper.
If desired, (and OH boy is it good), sprinkle the grated Asiago or Parmesan cheese on top and close the lid again. Wait for about 3 minutes to let the cheese melt. The pot will still be warm so no need to heat it up again.
Remove the lid once more, and use a long-handled spoon to remove the potatoes from the pot. Serve, and enjoy!
*This post may contain affiliate links