Instant Pot Melting Potatoes–potato slices that are crispy, browned potatoes on the outside and creamy mashed potato-like on the inside. Use your Instant Pot to speed up the process of making this Pinterest sensation!
Instant Pot Melting Potatoes
Imagine potato slices that are caramelized and crispy on the outside and creamy like mashed potatoes on the inside. Basically, the best of both worlds. They are buttery, salty and well seasoned. As I was making them I thought, “these are kind of fussy I don’t know if I would make them again.” And then I tasted them and said an audible “oh wow!” And I thought “I need to make these again tomorrow!” Haha! They taste like heaven in my mouth…the texture and the flavor are spot on! Mmmm-mmm!
What’s Needed To Make Melting Potatoes?
You might already have everything you need to make melting potatoes at your house right now!
Ingredients:
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot (increase chicken broth to 1 cup).
- 1 pound Yukon Gold potatoes–Yukons turn out super creamy and buttery. If you’re in a pinch you can use russet potatoes they will be a little different texture…more light and fluffy. I don’t peel my potatoes because I like the extra texture but you can peel if you would like.
- 5 tablespoons butter–For frying the potatoes in and giving that buttery rich taste. I used unsalted butter.
- 1 tsp kosher salt–For seasoning the potatoes, you can also use sea salt
- ½ tsp black pepper–For seasoning the potatoes, you can also use white pepper
- ½ tsp garlic powder–For seasoning the potatoes, you can also use 2 large garlic cloves peeled and crushed
- 1 tsp dried thyme leaves–For seasoning the potatoes, you can also use 2 tablespoons of fresh thyme leaves
- ½ cup chicken broth or chicken stock or vegetable broth–I used water plus a half teaspoon of Better than Bouillon Chicken Base
How to Make Melting Potatoes with an Instant Pot
Traditionally, melting potatoes are made by placing potatoes on a pan (or in a cast-iron skillet) and then roasting in the oven at a high 500 degrees F temperature. My IP melting potatoes recipe uses the saute setting of your Instant Pot as well as the pressure cook setting.
Instructions:
- Wash potatoes and scrub clean. Square off the ends of the potatoes and cut crosswise into 3/4 to 1-inch thick slices.
- Turn Instant Pot to the saute setting and adjust it to the “normal” setting. When display says HOT add in the butter, salt, pepper, garlic powder and thyme. Let the butter melt.
- Add in the 1-inch slices of potatoes into the Instant Pot in one even layer. Cook on one side for 5 minutes and then flip over and cook on the other side for 5 minutes. Use tongs to move the potatoes out of the pot and onto a plate.
- Pour in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Cancel off the saute setting.
- Place a trivet/rack in the bottom of the Instant Pot. Place the potatoes on top of the trivet in an even layer. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on high pressure. When the time is up move the valve to venting and remove the lid (quick release). Remove the potatoes and the trivet.
- Turn Instant Pot to the saute setting (normal) and let the broth and melted butter simmer for 2 minutes. Add the potatoes back into the pot in an even, single layer. Cook for 3 minutes then flip the potatoes and cook for 3 more minutes on the other side until tender.
- Move the potatoes to a serving platter and serve immediately. You can get fancy and garnish with a sprig of fresh thyme or fresh rosemary.
Can you double this recipe to serve a larger group?
This recipe only makes 1 pound of potatoes at a time because there is limited browning space in the bottom of the Instant Pot. However you can double the recipe if you brown the potatoes in batches. You can do the pressure cooking step all together.
What should I serve with melting potatoes?
These potatoes are a rich side dish! You can serve them with sliced meatloaf, grilled pork chops or chicken breasts, roasted turkey or steak. Try serving alongside a green vegetable like tossed salad, steamed broccoli or asparagus.
More Instant Pot Potatoes Recipes You’ll Love…
Instant Pot Sober Potato Salad
Instant Pot Loaded Smashed Taters
Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes
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Instant Pot Melting Potatoes
- Prep Time: 30 minutes
- Cook Time: 1 minute
- Total Time: 31 minutes
- Yield: 3–4 servings 1x
Description
Potato slices that are crispy, browned potatoes on the outside and creamy mashed potato-like on the inside. Use your Instant Pot to speed up the process of making this Pinterest sensation!
Ingredients
- 1 pound Yukon Gold potatoes
- 5 Tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried thyme leaves
- 1/2 cup chicken broth
Instructions
- Wash potatoes and scrub clean. Square off the ends of the potatoes and cut crosswise into 3/4 to 1 inch thick disks.
- Turn Instant Pot to the saute setting and adjust it to the “normal” setting. When display says HOT add in the butter, salt, pepper, garlic powder and thyme. Let the butter melt.
- Add potato slices into the Instant Pot in one even layer. Cook on one side for 5 minutes and then flip over and cook on the other side for 5 minutes. Use tongs to move the potatoes out of the pot and onto a plate.
- Pour in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Cancel off the saute setting.
- Place a trivet/rack in the bottom of the Instant Pot. Place the potatoes on top of the trivet in an even layer. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on high pressure. When the time is up move the valve to venting and remove the lid (quick release). Remove the potatoes and the trivet.
- Turn Instant Pot to the saute setting (normal) and let the broth simmer for 2 minutes. Add the potatoes back into the pot in an even, single layer. Cook for 3 minutes then flip the potatoes and cook for 3 more minutes on the other side.
- Move the potatoes to a plate and serve immediately.
- Category: Side
- Method: Instant Pot
*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.
I made these in the 8 qt and used the 1 cup of broth. I have some questions and also comments… 1st, a comment, they were delicious!!! I would recommend thinner slices, maybe even a little thinner than 1/2 inch, the thicker ones weren’t nearly as smooth and creamy on the inside. I was just able to get 12 slices into a single layer just as a bit of info. Because the 12 slices did really congest the bottom of the pot, it is very difficult to move them around in the final step, were you intending that to be the way we cook them? Because of the lack of mobility, the slices became very firmly stuck by the end of the last frying cycle, so when I was able to get them out of the pot, the bottom was covered with the crispy parts of the slices, I’m thinking more of a stir fry motion would help to alleviate that… once again tho, they were delicious, as advertised.
★★★★
My pot still had broth in it the last time around so they didn’t stick. But your way sounds like it will probably work just fine!
Is 1/2 C liquid enough for the Instant Pot?
I thought the pot required 1 Cup of liquid.
It says that in the manual but I find it can come to pressure just fine with 1/2 cup
I want to try this recipe. I thought the pot required at least 1 C of liquid. This recipe calls for 1/2 C broth. Is this amount correct or a mistake?
★★★★
That is what I used and it came to pressure fine. However if you’re nervous you could add in 1 cup of broth.
Do you have to do this in batches, not sure all discs would fit in the bottom?
This recipe only makes 1 pound of potatoes at a time because there is limited browning space in the bottom of the Instant Pot. However you can double the recipe if you brown the potatoes in batches. You can do the pressure cooking step all together. I am not Karen but this is what she wrote on her site.
★★★★
Yep! What Gail said!
So you mean saute 2 separate batches, steam together, then saute second time in separate batches?
If so, might the second batch cool too much before its steaming and would that be a problem?
It’s kind of fussy but yes that is what I did and it was fine