Simple Smashed Potatoes in the Instapot/Electric Pressure Cooker

I’ve been using an electric pressure cooker for over ten years now-long before the Instapot craze began.  But, it wasn’t until recently that I decided to harness this awesome tool to improve one of my favorite recipes: Smashed potatoes.

There are three goals when making the perfect smashed potatoes

  1. Creamy insides
  2. Crunchy, browned exteriors
  3. Just the right amount of salt

The pressure cooker is much faster and easier than boiling the potatoes and it also keeps the insides perfectly moist. The final roast in the oven gives that crunchy texture.

Though humble, there is almost nothing better than a perfectly-cooked potato.  They are comfort food at its best.  So, pull out that trendy Instapot (or whatever pressure cooker you have-I’ve had great luck with both Cuisinart and Fagor brands) and enjoy some smashed potatoes tonight.

Smashed Potatoes

10-12 medium red or Yukon gold potatoes
3/4 – 1 cup water
olive oil
sea salt or kosher salt

Scrub potatoes and prick the skin with a fork.  Add water and a rack, if you have one, to your electric pressure cooker. Layer potatoes on a rack, or just set them in the bottom of the cooker if you don’t have a rack.

Cook at high pressure for 18 minutes.  If you have time, allow pressure to release naturally-at least for a few minutes.  If you’re in a rush, by all means, forge ahead and release that pressure ASAP.

Preheat your oven to 425° F.

Sprinkle a layer of salt evenly across the bottom of a 13×18″ jellyroll pan.

Space the potatoes on the jellyroll pan as you would cookie dough. Use a second jellyroll pan to smash the potatoes well (see photo below).  With a fork, rough up the top of each potato.  This is an ESSENTIAL step.  The more nooks and crannies of potato are exposed, the crunchier and more delicious the tops will turn out.

Drizzle the tops of the potatoes LIBERALLY with olive oil.  This is not the time to skimp on fat.  If you do, the potatoes will dry out leaving you with a sandy texture and you will weep in disappointment (well, I might…). Sprinkle with plenty of salt and freshly ground pepper.

Roast 20-30 minutes or until golden and crunchy on top.  Serve hot.

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Perfectly cooked potatoes after 18 minutes in the pressure cooker.


Line them up!


Ready for smashing!


Drizzled with oil and seasoned, they’re ready for the oven!


Roast until the tops are nicely golden and crisp.




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