Instant Pot salt potatoes are a quick, no-fuss take on the classic Syracuse, New York specialty. Small new potatoes are boiled in heavily salted water until tender, then tossed with melted butter and fresh parsley. The salty cooking water seasons the potatoes all the way through, creating a creamy, savory bite that pairs with almost any main dish. Using the Instant Pot cuts the cooking time significantly and keeps your stovetop free.
Ingredients
- 2 lb (900 g) small new potatoes or baby potatoes (about 1–1.5 inches in diameter)
- 1/2 cup (120 g) fine sea salt (do not reduce—this is essential for the brine)
- 4 cups (950 ml) water
- 1/4 cup (55 g) unsalted butter, melted
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
- Flaky sea salt, for finishing (optional)
Instructions
- Scrub the potatoes thoroughly under cold running water. If any are larger than 1.5 inches, cut them in half so they cook evenly. Leave smaller ones whole.
- Place the potatoes in the Instant Pot insert. Add the 1/2 cup salt and 4 cups water. Stir briefly to dissolve some of the salt. The potatoes should be mostly submerged; if not, add a little more water.
- Lock the lid in place and set the valve to “Sealing.� Select “Pressure Cook� or “Manual� on High pressure and set the timer for 10 minutes for small (1-inch) potatoes, or 12 minutes for slightly larger ones.
- When the cooking time is done, perform a quick release by carefully turning the valve to “Venting.� Wait for the steam to stop and the pin to drop, then open the lid.
- Drain the potatoes in a colander. Let them sit for 2–3 minutes to allow excess moisture to evaporate.
- Transfer the potatoes to a serving bowl. Pour the melted butter over them and toss gently to coat. Sprinkle with parsley and flaky sea salt if using. Serve warm.
Tips
- Don’t skip the salt: The high salt concentration is what gives salt potatoes their signature flavor and creamy texture. Using less will result in bland, watery potatoes.
- Choose the right potato: Waxy new potatoes or baby red, white, or Yukon Gold varieties hold their shape best. Avoid russets, which fall apart.
- Quick release is fine: Unlike some pressure cooker recipes, a quick release here is safe and prevents the potatoes from overcooking. Just be careful of the steam.
- Make it ahead: You can cook the potatoes a day in advance and keep them in the fridge. Reheat gently in the microwave or in a skillet with a little butter.
Serving Suggestions
Serve salt potatoes alongside grilled steak, roasted chicken, or pan-seared fish. They also work well as a side for a summer barbecue or picnic. For a heartier meal, toss them with crumbled bacon and chives, or serve with a dollop of sour cream.
Variations
- Herb butter: Add minced garlic, dill, or thyme to the melted butter before tossing.
- Spicy: Stir in a pinch of cayenne pepper or a drizzle of hot sauce with the butter.
- Cheesy: Sprinkle grated Parmesan or crumbled feta over the hot potatoes.
- No butter: For a dairy-free version, toss with olive oil or a vegan butter substitute.
Storage and Reheating
Refrigerate leftover salt potatoes in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, microwave individual portions for 1–2 minutes, or warm them in a skillet over medium heat with a splash of water or extra butter. For longer storage, freeze the cooked, drained potatoes in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Why do salt potatoes need so much salt? The high salt concentration in the cooking water raises the boiling point slightly and seasons the potatoes deeply. It also alters the starch structure, giving a creamy, almost buttery texture that you can’t get with regular boiling.
Can I use regular potatoes instead of new potatoes? Yes, but cut larger potatoes into uniform 1-inch chunks. Adjust cooking time to 8–10 minutes for chunks, and check for tenderness with a fork.
What if I don’t have an Instant Pot? You can boil the potatoes on the stovetop in the same salted water for 15–20 minutes, until fork-tender. The Instant Pot just speeds things up.
Is the salt water reuseable? The brine is very salty and not ideal for reuse. Discard it after cooking.
Can I make these in advance for a party? Yes, cook and drain the potatoes up to a day ahead. Keep them refrigerated, then reheat and toss with butter just before serving.
Do I need to peel the potatoes? No, the skin is thin and edible. It also helps the potatoes hold their shape.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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