I have only used my Instapot (that I scored for $49 in a Black Friday deal) a dozen times, but I love it every time that I do, and I am constantly finding new uses for it. I bought a silicone steamer insert that has been handy for steaming things like snap peas (mmm) and baby bok choy (blech, but it was nice to try something new!).
I took 12 baby potatoes and sliced them in half, and added them to the steamer insert. I wouldn’t do any more than 12 babies for my 5qt. pot, because they juuuust about fit. Adding a half a cup of water to my Instapot, I steamed them for 12 minutes. The cool thing about the Instapot is that it switches over to “keep warm” as soon as it’s done doing its thing, so you don’t have to worry about getting to it right away. I ended up leaving them hanging out in there for maybe an extra 15 minutes.
Once the potatoes were steamed, I took the steamer insert out, drained the water from the Instapot insert, and put them back in. I added 1-2T of ghee, 3/4t smoked paprika, 1/2t garlic powder, and 1/4 onion powder. I spread them out on a non-stick baking sheet, and baked at 400 for about 30 minutes.
These were great. They were crispy on the outside, but tended on the inside. I never had much luck with roasting potatoes, until I realized that if you cooked them beforehand, they actually came out awesome. And it didn’t seem like too much work – a transfer from the Instapot to the oven was the most I really had to worry about.
The next time I try these, I might just try roasting them first, and then coating them with the spice blend. I would also add some salt, as these were a little lacking in the s&p department (but still good!).