The Very Best Instant Pot Baby Potatoes

I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example. A little butter, salt, and pepper (and a sprinkling of fresh herbs if you like), combined with my cooking technique, will result in the tastiest little orbs you’ve ever had. And the texture of these potatoes is simply amazing… the skins burst open in your mouth to reveal a super tender and creamy interior. It’s hard to describe how awesome they are so I hope you’ll give them a try.

Start by washing bite-size potatoes (1 to 1 1/2 inches in diameter). Place the potatoes in a steam basket and place it in an instant pot. Add 1 cup of water.

Seal the instant pot and set it on “manual” or “pressure cook” for 15 minutes, being sure the “keep warm” function is activated. When done, allow the pressure to release naturally (about 10 minutes) before opening the Instant Pot. You can also keep the IP closed for up to an hour and the potatoes will stay nice and warm.

When I’m ready to serve, I very carefully toss the potatoes with melted butter, salt, pepper, and if using, freshly chopped herbs, using a soft silicone or rubber spatula to prevent damaging the tender potatoes.

Items used to make this recipe:

(affiliate links)

• Instant Pot https://amzn.to/2XC2PJP

• steam basket https://amzn.to/2DqTmgK

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The Very Best Instant Pot Baby Potatoes

makes 1 pound

Printable Recipe

Ingredients

• 1 1/2 pounds bite-size potatoes, washed

• 1 cup water

• 4 tablespoons butter, melted

• kosher salt and pepper to taste

• optional: freshly chopped parsley and/or chives

Directions

1. Place potatoes in a steam basket.

2. Place steam basket and 1 cup of water in an Instant Pot.

3. Seal Instant Pot and cook on “manual” or “pressure cook” for 15 minutes, being sure the “keep warm” feature is activated.

4. Allow pressure to release naturally for at least 10 minutes, or allow them to “keep warm” for up to an hour.

5. To serve, carefully toss the tender potatoes with melted butter, salt, pepper, and optional chopped fresh herbs using a soft silicone or rubber spatula.

Note

• To double the recipe, use an 8-quart Instant Pot.

Copycat Supreme Pasta Salad

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.

Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).

Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing.  Toss well and serve cold.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:

(affiliate links)

• chef's knife https://amzn.to/3zApxrh

• cutting board https://amzn.to/3fwk8e2

• mini processor https://amzn.to/3zH0FOt

• italian dressing mix https://amzn.to/3NxhBNl

• McCormick salad supreme seasoning https://amzn.to/3h1ji9n

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Copycat Supreme Pasta Salad

makes 12-16 servings

Printable Recipe

Ingredients

Seasoning Mix:

• 1/4 cup ground romano cheese (or parmesan)

• 1 tablespoon sesame seeds

• 1 tablespoon paprika

• 1 teaspoon kosher salt

• 1 teaspoon celery seed

• 1 teaspoon poppy seeds

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cracked black pepper

• 1/4 teaspoon cayenne pepper

Additional Ingredients:

• 1 pound pasta, cooked, rinsed with cold water, and drained

• 2 cups diced green bell peppers

• 2 cups diced ripe tomatoes

• 1 cup diced cucumbers

• 8 ounces italian salad dressing

Directions

1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Note

• You may substitute 1/4 cup (4 tablespoons) of McCormick Salad Supreme Seasoning for the seasoning mix above.