Instant Pot Bombay Potatoes

Instant Pot Bombay Potatoes—the most delicious Indian spiced, crispy roasted potatoes. Use your Instant Pot to speed up the process!

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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

1. Prepare potatoes: Wash and peel potatoes. Cut into 1 inch cubes. Place the potatoes into a steamer basket.
2. Prepare IP: Pour 1 ½ cups water into bottom of Instant Pot. Lower the steamer basket into the Instant Pot. 
3. 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. 
4. Heat oven to 390 degrees F. 
5. 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. 
6. 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.
7. Serve and enjoy!

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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 Melting Potatoes

Instant Pot Party 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.

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*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.