Instant Pot Salt Potatoes

Purple, yellow, and white potatoes on a white plate with a creamy sauce

4.5 from 2 reviews

Instant Pot Salt Potatoes are perfectly salty on the outside and creamy on the inside.  Easy, fast side dish for any meal.




  • 1 cup salt (table or kosher will both work)
  • 6 cups warm water (warm enough to dissolve the salt)
  • 3 pounds baby potatoes (Yukon, red, purple or all three)
  • 3 cloves garlic, smashed
  • Optional: A sprig each of rosemary and thyme

Sour Cream and Chive Dip

  • 1 cup sour cream (may substitute with plain yogurt)
  • 1/4 cup chopped chives
  • pinch of salt and pepper


  1. Add salt and warm water to the pressure cooker pot.  Swirl the water until the salt dissolves.
  2. Add potatoes, herbs (if desired), and garlic; stir.  The potatoes should be fully submerged, if not, add extra water.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.
  4. While the potatoes cook, prepare the Sour Cream and Chive Dip by combining the ingredients in a small bowl.
  5. When pressure cooking is complete, use a quick release.  
  6. Drain the potatoes.  Let them sit for a few minutes until the skins are dry and you can see a salt crust on them.
  7. Serve hot with Sour Cream and Chive Dip.  Melted butter or ranch also make great dips.


  • If you have an air fryer, throw the cooked potatoes in there for a few minutes to crisp the skin a bit – it’ll blow your mind
  • Sour Cream and Chive dip can be prepared 1-2 days in advance and tastes even better that way
  • If you can’t find baby sized/one bite potatoes, larger will work, you will just need to increase the cooking time

Keywords: instant pot, salt potatoes, easy side dish