Instant Pot Crash Hot Potatoes Recipe
Add a little Australia to your Instant Pot with Crash Hot Potatoes. Easy and delicious. Perfect for children and adults.
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Servings: 4
Ingredients
- Instant Pot
- Instant Pot Casserole Dish
- Instant Pot Baked Potatoes 75% cooked
- 4 Tbsp Olive Oil
- 2 Tbsp Olive Oil for brushing
- 1 Tbsp Garlic Puree
- 1 Tbsp Butter
- Salt & Pepper
- Fresh Thyme
Instructions
- Remove your 75% cooked baked potatoes from the Instant Pot.
- Using the back of a grater push down the potatoes so that they reduce by half in height.
- Season the skin with salt and pepper and rub olive oil into the skin.
- Place the potatoes into a casserole dish that is of the right size to fit in the Instant Pot. Lower the potatoes in the dish onto the steamer shelf disregarding the steam bowl that you used to cook the baked potatoes.
- Mix together butter, the extra olive oil, the fresh thyme and the garlic and Brush the tops of the baked potatoes with them.
- Place the lid on the Instant Pot, set to sealing and cook on manual for 5 minutes.
- Quickly release pressure (QPR) add some grated cheese and serve.
Notes
When I am talking about 75% cooked Instant Pot Baked Potatoes I am talking about reducing the cooking time from 30 minutes down to 22.5 minutes. That way they are well on their way to being cooked but are not a soggy mess. Plus, for portion sizes aim for 1 large or 2 medium baked potatoes per person.
The cheese overcooks if cooked in the Instant Pot but melts naturally if added afterwards. I use the back of my grater to crush the potatoes. A masher is not a good idea as the potato sticks to it and it doesn’t do the job as good. You can always use the back of a big serving spoon instead.