Instant Pot Salt Potatoes from Syracuse, New York
Small, creamy, salty potatoes that are native to Syracuse, New York. This is the easiest potato side dish ever!
Servings: 6
Calories: 359kcal
Equipment
Ingredients
- 2 1/2 pounds mini potatoes
- 1 cup fine grain salt
- 12–15 cups water to cover potatoes
- 1/2 cup butter or olive oil
- Kosher salt to taste
- fresh parsley to taste
- pepper to taste
Instructions
- Place the potatoes into a steamer basket or colander and wash/rinse.
- Place the basket into the Instant Pot liner and add the salt and enough water to cover the potatoes. Alternatively, wash the potatoes in a colander and pour them into the Instant Pot liner.
- Lock the lid, turn the knob to sealing, and cook on manual high pressure for 5 minutes, adding more time for potatoes larger than bite-sized. Allow a 10 minute natural pressure release, then release the rest of the pressure by turning the knob from sealing to venting (if the pin has not already dropped).
- Open the lid. Using a heat proof mit, carefully lift the steamer basket out of the water and drip dry for about 2-5 minutes. Alternatively, carefully drain the water and potatoes into a colander.
- Pour the potatoes into a serving bowl and drizzle with melted butter (or olive oil for dairy free.)
- Sprinkle with additional kosher salt and fresh chopped parsley for a beautiful presentation!
Video
Notes
- An earlier version of this recipe used to recommend a 5 minute pressure cooking time with a quick release. I have since updated my recommendation to add an additional 10 minute natural pressure release. This helps to tenderize and potatoes even more, resulting in an ultra creamy consistency. In a pinch, you can definitely do the 5 minutes with a quick release and still get great results; however, if you have the time, I do recommend the natural pressure release.
- My favorite salt to use is Redmond Real Salt—once you use it, you'll never be able to go back to table salt! Use my code IPCOOKING for a discount!
- I used "Delectable Delights Gourmet Fresh Medley Potatoes" for my mini potatoes purchased at Costco, but any mini potato medley will work great.
- Many have asked me if they can re-use or repurpose the cooking water after pressure cooking. I do not recommend you re-use this water because the water will be dirty and may even have some scum from the potatoes after cooking. If you're worried about the cost, I recommend you buy a pound of salt at a dollar store or grocery store. The cost is usually a dollar or less for the salt.
Nutrition
Serving: 1grams | Calories: 359kcal | Carbohydrates: 46g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 19060mg | Fiber: 5g | Sugar: 3g