Instant Pot Not Syracuse Salt Potatoes
These easy Instant Pot potatoes make for a simple little side dish that goes with just about anything, and they're naturally gluten free. Creamy, buttery, cheesy potatoes -- what's not to like, really?
Servings 4
Ingredients
- 24 oz bag little potatoes I like to use medley
- 1 tablespoon table salt
- 1 tablespoon butter
- 1 tablespoon shredded or shaved Parmesan
- Fresh parsley to garnish optional
Instructions
- Place potatoes directly in the bottom of the Instant Pot. (Halve any that are markedly larger than the others.)
- Add just enough water to cover the potatoes.
- Add 1 tablespoon table salt.
- Close lid and turn valve to sealing.
- Cook potatoes on manual high pressure for 3 minutes.
- Once the Instant Pot beeps, allow it to natural release for 10 minutes, then turn the valve to release the pressure the rest of the way.
- Pour potatoes into a colander to drain, then immediately return them to the pot (because why dirty another dish?).
- Gently stir in the butter and Parmesan until melted onto the potatoes, then dole these out straight from the pot onto people's plates and enjoy.
- Optional: Garnish with chopped fresh parsley. (I have it growing in my garden, so threw some on today.)
Notes
The total cooking time here includes the time for the Instant Pot to come to pressure and the natural release time. When you're pressure cooking, three minutes is not actually three minutes.