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Instant Pot Not Syracuse Salt Potatoes

Easy Instant Pot Not Syracuse Salt Potatoes: A simple, naturally gluten free side dish recipe that goes with just about anything. Creamy, buttery, cheesy potatoes from your electric pressure cooker — what’s not to like, really?

instant pot potatoes

I haven’t posted a lot of side dishes on here lately, but it’s really not because we don’t eat them! It’s just that I have so much fun experimenting with the mains that I don’t always think to write these up, too.

So in today’s Sunday Scratchups (your weekly recipe from scratch around sales & affordable ingredients), let’s focus in on side dishes with an easy Instant Pot potatoes recipe. I make this pretty often using these awesome bags of little potatoes from ALDI (and always, always watch for these to go on sale): Instant Pot Not Syracuse Salt Potatoes.

bag of little ptoatoes

Weird name, right? But way back when, shortly after I picked up my Instant Pot, I cooked up a batch of Syracuse Salt Potatoes from the recipe here. They were good, but… dare I say… they were also a little too salty. So over time I’ve modified the idea to our own tastes — much less salt here, a little more cooking time there, and just a little Parmesan to round things out — and have developed it into a Not Syracuse Salt Potatoes pressure cooker recipe that the whole family loves.

Here’s how to make potatoes in the Instant Pot

potatoes, bacon, and eggs

As you can see, Middle School Guy and I enjoyed our little potatoes earlier today as part of a filling Sunday brunch with bacon & eggs (his request!). They make an equally delicious dinner side, though, especially when paired with a green veggie like spinach or broccoli. These cute little potatoes are still salty, and they’re still creamy, but here’s how we like to cook them up.

Instant Pot Not Syracuse Salt Potatoes

Ingredients

24 oz bag little potatoes (I like to use medley)
1 Tbsp table salt
1 Tbsp butter
1 Tbsp shredded or shaved Parmesan
Fresh parsley to garnish (optional)

Directions

potatoes in the instant pot

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 Tbsp 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.)

Note: 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. 

Easy Instant Pot Potatoes for all!

instant pot not syracuse salt potatoes

That’s it! Whether you’re enjoying yours with bacon & eggs for brunch, or alongside chicken and spinach for dinner, 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 from your electric pressure cooker! What’s not to like, really?

And how about these handy oven gloves?

oven gloves

Out of all the accoutrements you can pick up for the Instant Pot, my oven gloves most often come in handy. These allow you to handle hot items with much more flexibility and precision than with oven mitts, so I always use them when handling the hot inner pot — especially, say, when removing the pot to drain potatoes.

Instant Pot Not Syracuse Salt Potatoes, printable recipe

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?
Course side, Side Dish
Keyword instant pot, potatoes, pressure cooker, syracuse salt potatoes
Total Time 35 minutes
Servings 4

Ingredients

  • 24 oz bag little potatoes I like to use medley
  • 1 Tbsp table salt
  • 1 Tbsp butter
  • 1 Tbsp 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 Tbsp 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.

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Recipe Rating




Jennifer L Whetstone

Friday 20th of September 2019

My store didn't have the little potatoes, do I have regular baking potatoes. Would this recipe still work?

rachel

Friday 20th of September 2019

I've honestly never tried it with regular potatoes, but I'd try cutting them up to little potato size before cooking if you're going to give it a go.

JJ

Thursday 29th of November 2018

If I did 3 lbs of potatoes (48 oz) would I just double the salt as well?

rachel

Saturday 1st of December 2018

I wouldn't -- Just put in a bit more.

Ange

Monday 20th of August 2018

I do something similar but 1 whole bag of by potatoes, 1/4 cup water. High pressure for 10 minutes and a quick release of pressure. While the potatoes are doing thier thing for 10 minutes I melt sticks of butter (or margarine) on the stove (or microwave) with garlic salt & parsley. When the potatoes are done i dump the butter/garlic/parsley mixture over them and do a quick "mash" in the pot with a long spoon (basically cutting them up and mixing them up we ith the butter) and they are done and ready to serve - no draining necessary.

When I get some for myself I put in a microwave safe bowl/dish, top with shredded cheese (mostly mexican blend) & nuke it til the cheese is melted.

I do usually use 2 bags at a time though which is then 1/2 cup of water and 25 minutes of high pressure and then a quick release.

Lori Bauer

Sunday 19th of August 2018

I don't have an instant pot - how could I make these using a slow cooker or just the old fashioned way?

rachel

Monday 20th of August 2018

On the stove top you'd just want to boil them in salted water until tender (should be able to skewer all the way through), then drain and toss with the butter, Parmesan, and optional fresh parsley.

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