Easy Instant Pot Roasted Potatoes are a super simple side dish that you can throw together in a flash. Great for potlucks, big family gatherings, or anytime you need an easy accompaniment to your meal!
Instant Pot Roasted Potatoes
This holiday holds a lot of emotions. I’m so grateful to spend time with my family- we are all here safe, sheltered, and fed. We are mostly healthy and we are so fortunate. I turned in my manuscript for Paleo Kids Cookbook and that brought a great sense of relief.
We are off school for Winter Break which brings a great sense of rest (as much rest as you can have with 3 kids). Tomorrow on Christmas Eve my youngest daughter will have double eye surgery. That brings on so many emotions, both good and bad.
We are fortunate to have the medical care to take care of her needs. It also marks the first time any of our children has been under anesthesia and fills me with all the typical mommy worries. I realize there are people so much less fortunate than we are, even with my history of devastating illness, and so it is important to our family to give back when we can and teach about those who have less.
This recipe came to be because our synagogue was participating in cooking a Xmas Eve dinner and I thought it would be nice to contribute. But knowing that we’d have to be at the hospital bright and early tomorrow, I knew that this would need to be an efficient one. Enter the infamous Instant Pot.
Y’all know I love this thing to pieces and it has literally saved me a million times when I didn’t have dinner prepared. Once again, I basically tossed some taters in and voila, side dish is made in minutes.
They were perfectly tender without being mush and the broth added a little bit of “gravy” for those who like to keep things saucy.
Expect to see some more Instant Pot recipes from me in the future! If you are new to Instant Pot or considering one HERE is the one I have and adore!
Need some more great Instant Pot recipes? You might love these!
Instant Pot Honey Balsamic Pork Chops
Instant Pot Roasted Potatoes
Ingredients
- 1/4 cup avocado oil, olive oil, or ghee
- 1.5 pounds russet potatoes
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon (or more) sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 cup chicken broth
Instructions
- Slice the potatoes into wedges
- Plug in your Instant Pot and press “Saute”
- Add in the cooking fat and allow it to heat up
- Carefully add in the potatoes and cook them for 5-8 minutes, shifting them as they cook
- Sprinkle the seasonings, pour in the broth and press the “Cancel/Off” button
- Secure the lid, close off the pressure valve, and press the “Manual” button
- Press the “-” button until your time display reads 7 minutes
- Allow them to cook and then quick release the steam once completed
- Let the steam exit completely and then remove the lid
- Season with a bit of extra sea salt if needed
Notes
I added the first 1.5 pounds of potatoes into the Instant Pot and then ended up cooking another 1.5 pounds after the first round, skipped the sauteing and just cooked them in the broth/oil. Either way you do it, they will turn out but I think it’s better to keep a single layer of the potatoes at one time personally.
Those potatoes look great! I am excited to try your Instant Pot recipes. It’s so good that you are helping your family give to others that are in need. I really hope all goes well with surgery.
Thanks Richelle !!!!
I just recently found your blog after I saw your book at Books-a-Million. I’m a Southern food blogger who is thinking about going paleo, at least to some degree, soon, so I have a feeling that I’m going to be referring to your recipes a lot! I’m loving my new Instant Pot, so I can’t wait to try this recipe out.
I hope that your daughter’s surgery went well!
Yay! I hope you enjoy the recipes you try!! Thank you, we are home healing!
i love the very detailed instructions. just got my ip and hate reading the manuals so your recipes are great thanks
Wonderful! Enjoy!
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Made these a few days ago and my family loved them. Thank you!
I have the same IP & LOVE IT!!!!! I am so excited to see more pressure cooker recipes on your blog soon!!!!!!! Potatoes are always a great go to for us! Thanks for the recipe!
Oh yay!!! I love me some taters!
Did you use high or low pressure? Thanks!
High!
did you use steam or pressure cook?
Pressure!
I had quite a bit of broth left when mine finished and I followed the directions to a “T”. Should there have been a lot of broth left? The potatoes were soooooooo good! I can’t stop eating them. Not good 😉
I can’t remember to be honest! I better make them again so I can see how much broth is left haha!
That looks very delicious! I have an IP and been doing mainly broth (was my main reason to buy one 🙂 ) and never try roast potato but your recipe looks great and i will give it a go.
Have you tried with other vegs like roasted sweet potato/ carrots or parsnips? Thanks
I have done carrots yes and they are delicious! Also sweet potatoes whole!
I did this recipe but doubled the potatoes so also doubled everything else including broth. I did them on high pressure 7 minutes and they came out mushy. They still tasted great but more like mashed.
You can decrease the time if you prefer firmer.
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I have a big family so tripled the recipe. I did steps one through four three separate times, but then the rest of the steps just once. I only used one cup of broth and these were perfect!! So delicious.
Awesome! Thanks for letting me know!
I tried this but my potatoes stuck to the bottom when I sautéed them. Even adding more avocado oil didn’t help. Have you had this problem before and do you just suggest even more oil?
You could definitely add more oil or a little broth even
Not much luck with these. Too much broth and the potatoes were mushy.
You have to use enough broth to bring the IP to pressure. Reduce cook time if you want a different texture – recipes are a guide not an absolute 🙂
I am a little late to the Instant Pot thing and this was the first recipe I decided to make. Overall it worked for the meal I was planning, even though the potatoes were a little mushy. The only deviation from the recipe was to add a pound of sliced hungarian sausage before the pressure cook and about 1/2 cup sauerkraut mixed in after the pressure release. Next time I make this I will try to cook the potatoes raised above the water and do 6 minutes instead of 7.
Thank you for the recipe!
Sounds great!
These potatoes came out so great!
I will share this and make them again…thank you!
Wonderful thank you!
I made the Roasted Potatoes a couple of nights ago. They were delicious! I had a tad over 1.5 lbs and followed recipe exactly. I made them to go along with a marinated London broil. The potatoes were tender, not mushy at all, and tonight we polished off all leftovers. Thanks for sharing.
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Wonderful thanks!
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