Instant Pot Crispy Potatoes (Printable Recipe)
Crispy baby potatoes cooked in broth then sautéed for golden perfection with savory seasoning.
# Ingredients You'll Need:
→ Main
01 -
2 pounds baby gold potatoes, scrubbed clean
02 -
3 garlic cloves, peeled
03 -
1 cup chicken broth
04 -
2 to 3 tablespoons vegetable oil, plus more as needed
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Potato Seasoning
07 -
1 teaspoon rosemary
08 -
0.75 teaspoon oregano
09 -
0.75 teaspoon thyme
10 -
0.75 teaspoon sage
11 -
0.125 teaspoon nutmeg
12 -
0.125 teaspoon black pepper
# Steps to Follow:
01 -
Pierce each potato with a fork to prevent splitting during pressure cooking.
02 -
Add potatoes, garlic, and chicken broth to the Instant Pot. Seal the lid and pressure cook on HIGH for 11 minutes. Allow a 10-minute natural release, then quick release remaining pressure.
03 -
Drain the potatoes and let them rest for a few minutes to dry slightly before sautéing.
04 -
Set Instant Pot to sauté mode. Add vegetable oil and cook potatoes until golden and crisp on the outside, turning occasionally.
05 -
Toss potatoes with the prepared seasoning mix and adjust salt and pepper to taste. Serve immediately.
# Extra Tips:
01 -
Use Yukon Gold or baby gold potatoes for ideal crispness and creamy texture.
02 -
Piercing the potatoes helps prevent bursting during pressure cooking.
03 -
If the burn warning appears, ensure the bottom of the pot is clean before cooking.
04 -
To freeze, cool completely, wrap in foil, and reheat in a 400°F oven for 10–15 minutes.