Instant Pot Steamed Potatoes

We make these twice a week as a wfpb staple. We air fry them for meals or use them in various sauces.

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Every few days, I make a batch of these steamed potatoes. They are oneof the building blocks of my whole food plant based diet. Potatoes are so versatile. They can be used to make air fried fries, oil free potaoes O’Brien, a creamy cheese sauce, creamy soup bases, or mashed with gravy! (Wait! Can I thicken gravy with potatoes? I’ll have to experiment.)

I primarily use Yukon Gold potatoes, but you can use any variety. I prefer the gold potatoes because I don’t neeed to peel them before I use them in sauces. And I love any shortcut!

Instant Pot Steamed Potatoes

We make these twice a week as a wfpb staple. We air fry them for meals or use them in various sauces.

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Prep Time: 4 minutes minutes

Cook Time: 34 minutes minutes

Total Time: 38 minutes minutes

Course: Food Prep

Keyword: potatoes

Servings: 15 cups

Calories: 116kcal

Author: alisacogswell

Equipment

• Instant Pot
• 1 Instant Pot trivet

Ingredients

• 5 lbs gold potatoes I prefer yukon gold. They are soft and creamy, but can cook up for hashbrowns or fries. Also you don't have to peel them.
• 1 cup water

Instructions

• Prep the Potatoes: Wash the potatoes thoroughly. Use a paring knife to remove any eyes or bruised spots you don’t want to eat.
• Set Up the Pot: Place the wire trivet into the bottom of the Instant Pot inner pot. Pour in 1 cup of water.
• Stack: Stack the cleaned potatoes on top of the trivet. Ensure the stack does not exceed the “Max Fill” line so the lid can lock securely.
• Seal: Place the lid on the Instant Pot and turn the handle to the locked position. Ensure the steam valve is set to Sealing.
• Steam: Select the Steam setting and set the timer for 5 minutes. Ensure the Keep Warm setting is turned ON.
• Natural Release (The 15-Minute Rule): Once the 5-minute cycle finishes, do not touch the valve. Let the pot sit for 15 minutes. Use the “Keep Warm” timer on the display to track the 15-minute countdown.
• Vent & Cool: After the 15 minutes are up, turn the valve to Venting to release any remaining pressure. Remove the lid and let the potatoes cool.
• Store: Once cooled, transfer the potatoes to a container and store them in the refrigerator for easy use in recipes throughout the week.

Nutrition

Serving: 1cup | Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 10mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg

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