Instant Pot Bombay Potatoes—the most delicious Indian spiced, crispy roasted potatoes. Use your Instant Pot to speed up the process!
Instant Pot Bombay Potatoes
Roasted crispy potatoes can’t be beat! They do take a while to cook though which is always a bummer. By using your Instant Pot to partially steam the potatoes before you finish them up in the oven the process goes a little quicker.
These potatoes are coated in Indian spices. The potatoes are not overwhelming but quite mild. Just enough flavor! Greg ate almost the whole plate all by himself!
Try out these Instant Pot Bombay Potatoes as a side dish this week! You’ll love them served alongside naan bread and curry.
Ingredients
- 1 1/2 pounds Russet potatoes (about 4 medium)–you can also use Yukon golds
- 1/2 tsp kosher salt–or sea salt
- 1/2 tsp ground turmeric–for that beautiful color
- 3/4 tsp ground mustard
- 1 tsp garam masala–look for this next to the spices at the grocery store
- 2 Tbsp vegetable oil–or canola oil
Instructions
- Prepare potatoes: Wash and peel potatoes. Cut into 1 inch cubes. Place the potatoes into a steamer basket.
- Prepare IP: Pour 1 ½ cups water into bottom of Instant Pot. Lower the steamer basket into the Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Heat oven to 390 degrees F.
- Coat potatoes: Remove the steamer basket and set aside. Dump out the water and dry the bottom of the pot. Pour the potatoes into the Instant Pot liner. Add in the salt, turmeric, ground mustard, garam masala and oil. Toss well so that potatoes are coated.
- Bake: Scrape the potatoes onto a baking sheet. Bake in the oven for 15 minutes, turn halfway through the cooking time. The potatoes will be nice and crispy.
- Serve and enjoy!
Notes
- Double the recipe to feed more mouths. Double all ingredients and keep same cooking time. No need to double the amount of water below the steamer basket.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart pot.
- I used my Avokado steamer basket.*
- I love my USA sheet pan*. No parchment or spray is necessary!
- Can I use my air fryer lid? I haven’t tried this yet with an air fryer lid but I do think it would be a great candidate! Do steps 1, 2, 3 and 5 in the recipe card. Then place the air fryer lid on top of your Instant Pot. Air fry at 400° F for 5 minutes. Toss potatoes with a spoon and cook for another 5 minutes. Repeat this process until the potatoes are crispy to your liking.
- What if I don’t have an Instant Pot? You can simply toss the potatoes in the oil and seasonings and bake in the oven for 30-40 minutes instead.
More Instant Pot Potato Recipes…
Instant Pot Hasselback Potatoes
Instant Pot Sober Potato Salad
Instant Pot Mother-in-Law Special
Instant Pot Paula Deen’s Hash Brown Casserole
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
Instant Pot Bombay Potatoes
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
The most delicious Indian spiced, crispy roasted potatoes. Use your Instant Pot to speed up the process!
Ingredients
- 1 1/2 pounds Russet potatoes (about 4 medium)
- 1/2 tsp kosher salt
- 1/2 turmeric
- 3/4 tsp ground mustard
- 1 tsp garam masala
- 2 Tbsp vegetable oil
Instructions
- Wash and peel potatoes. Cut into 1 inch cubes. Place the potatoes into a steamer basket.
- Pour 1 ½ cups water into bottom of Instant Pot. Lower the steamer basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Heat oven to 425 degrees F.
- Remove the steamer basket and set aside. Dump out the water and dry the bottom of the pot. Pour the potatoes into the Instant Pot liner. Add in the salt, turmeric, ground mustard, garam masala and oil. Toss well so that potatoes are coated.
- Scrape the potatoes onto a baking sheet. Bake in the oven for 15 minutes, turn halfway through the cooking time. The potatoes will be nice and crispy.
- Serve and enjoy!
Notes
Double the recipe to feed more mouths. Double all ingredients and keep same cooking time. No need to double the amount of water below the steamer basket.
- Category: Side
- Method: Instant Pot and Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you add PayPal to your payment option? I am very hesitant to give my credit card information out. There are too many sites that get hacked.
How about a downloadable .pdf file of your cookbook that we could buy? It wouldn’t have to be Kindle ready. We could print our own recipes as we use them.
Yes I have that. Here it is: https://365-days-of-cooking.ck.page/products/the-365-days-of-pressure-cooking-coo
Karen, is your spiral bound cook book still not available? I gave mine to my sister and need one.
No I am sorry, it is not 🙁
Is there any idea when you are expecting more??
Is there any idea when you are expecting more?? Timeframe?
I’m sorry I am not ordering more. My cost went up 40% so it’s not feasible for me to order more or else I would have to sell them for way too much!
Sounds yummy and easy! Would the instant pot air fryer lid work in place of the oven? If so, what temperature?
I haven’t tried this yet with an air fryer lid but I do think it would be a great candidate! Do steps 1, 2, 3 and 5 in the recipe card. Then place the air fryer lid on top of your Instant Pot. Air fry at 400° F for 5 minutes. Toss potatoes with a spoon and cook for another 5 minutes. Repeat this process until the potatoes are crispy to your liking.