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Instant Pot Seasoned Salt Potatoes

These decadent, creamy seasoned thin-skinned “salt” potatoes couldn’t be easier to prepare using the Instant Pot. A perfect side for your next dinner!
3 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • 2 pounds small thin-skinned potatoes Yukon gold and/or red and purple
  • 2/3 cup sea salt or kosher salt
  • 5 cups water or as needed to cover
  • ¼ to ⅓ cup of salted butter cut in chunks, (or ghee, or ¼ cup olive oil)
  • 2 tablespoons Costco or Trader Joe's organic no-salt seasoning mix
  • 1 tablespoon fresh chives slivered


  • Wash the potatoes and remove any that have soft or rotten spots. 
  • Pour salt into your Instant Pot and add water.
  • Turn on the saute feature to heat the water, and stir until the salt is dissolved - about 2 minutes. 
  • Add the potatoes and if needed, a bit more water to cover. 
  • Place the lid on the IP and lock it. Make sure the lid is “Sealed”. 
  • Use the MANUAL setting and set for 3 minutes on HIGH pressure. 
  • It will take about 10 minutes for the IP to come to pressure. 
  • At the end of the 3 minutes, let the IP release naturally for 10-15 minutes. (15 minutes for very soft potatoes and 10 minutes for slightly firmer ones that are still done.) Turn off the IP. 
  • Toward the end of this time, place the butter, ghee or olive oil into the bowl you will be using for the potatoes, and chop it slightly into pieces if it's solid. 
  • Carefully (I use a long-handled wooden spoon to avoid steam burns) manually release the remaining pressure by turning the knob to Venting until the pressure button drops. 
  • Drain the potatoes in a colander without rinsing. See note **
  • Remove the hot potatoes to the bowl with your chosen fat and stir gently to coat. Sprinkle the seasoning on and continue to stir. Let the potatoes rest for 5-10 minutes to let the seasoning hydrate. 
  • Chop some fresh chives (thyme or basil would work great also) and sprinkle on the top. Serve warm.


** One traditional step that I read about in the blog Host the Toast is to drain the potatoes in a colander and allow them to sit while a salt crust develops. On that website, you can also find directions for cooking the potatoes in a large kettle, which I have not yet tried, plus some science about the salt crust.
Keyword American cuisine, baby potatoes, dairy free option, easy side dish, Gluten-free, new potatoes, salt potatoes, syracuse potatoes, vegan option
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