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Instant Pot Smashed Potatoes with Hummus

White plate of smashed potatoe with a side of lemon dipping sauce and lemon slices
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Easy Smashed Potatoes slathered with hummus and served with a beautiful Lemon Turmeric Sauce.

Ingredients

Scale
  • 1 ½ pounds small red or yukon gold potatoes (1 ½ – 2 inches thick)
  • ¼ cup hummus, homemade or store bought
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Fresh cracked pepper
  • Optional garnish: chopped fresh parsley, chives, basil, etc.

For the Lemon Turmeric Sauce

  • ½ cup plain yogurt (Greek or regular)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 garlic clove, minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon honey or maple syrup
  • ½ teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Pour 1 cup of water into the pressure cooker pot.  Place steamer basket inside and place potatoes on top. 
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 – 15 minutes depending on size (10 minutes for 1 ½ inch potatoes, 15 minutes for anything larger).
  3. While the potatoes cook, preheat the oven broiler and prepare a baking sheet with nonstick cooking spray or nonstick foil. 
  4. Whisk hummus and oil together in a small bowl; set aside. 
  5. Whisk all of the ingredients for the Lemon Turmeric Sauce together in a small bowl; set aside.
  6. When pressure cooking is done, use a quick release.  Poke the potatoes with a fork. They should be VERY soft.  They need to be easy to smash in the next step. Pressure cook for another 5 minutes if needed.
  7. Evenly distribute potatoes on the prepared baking sheet.  With a potato masher or the bottom of a cup, gently smash each potato until they are about a ½ inch thick.
  8. Brush hummus and oil mixture generously over each potato.  Sprinkle each with a pinch of salt and freshly ground black pepper.
  9. Place under the broiler until golden brown, about 5 minutes or so.  Watch closely so they don’t burn!
  10. Garnish with fresh herbs to make them pretty and serve hot with the Lemon Turmeric Sauce for dipping.  Extra hummus is also fantastic for dipping.

Notes

  • Be sure and use small potatoes that are about 1 ½ – 2 inches thick.  Add a few extra minutes of cook time if they are larger.
  • Potatoes can be pressure cooked in advance, then smashed, slathered with hummus, and baked from cold at 425°F for 15 – 20 minutes until browned.

Find it online: https://instafreshmeals.com/instant-pot-smashed-potatoes/