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Instant Pot Syracuse Salt Potatoes are a delicious potato side dish or appetizer. You can make this tasty Instant Pot potato recipe in under 30 minutes. Pressure cooker Syracuse Salt Potatoes are sure to become a family favorite side dish recipe!
Instant Pot Syracuse Salt Potatoes
This classic Syracuse salt potatoes recipe is super easy to make and is a favorite of more than just New Yorkers!
These baby potatoes are creamy and salty, but not too salty! They are a delicious side dish.
What Are Salt Potatoes?
Basically salt potatoes are whole, small new potatoes or baby potatoes that have been boiled in heavily salted water.
They are most often dipped in butter at the table. Their creamy texture is so enjoyable!
How to Make Instant Pot Syracuse Salt Potatoes
The cook time will vary a little based on the size of your potatoes. See recipe card for a guide.
Briefly drain the potatoes on a paper towel after pressure cooking them. They will dry quickly.
You will notice a white dusty appearance that is the dried salt. That’s exactly how they should look!
Serve the salt potatoes hot, with melted butter for dipping. Or you can pour the butter over them before serving, if you’d like.
These Syracuse salt potatoes have a wonderful creamy texture and a delicious flavor!
Where did Salt Potatoes Originate?
Salt potatoes originated in Syracuse, NY with the Irish salt Miners. In the 1800s, Irish salt miners would bring a bag of small, unpeeled, less than perfect potatoes to work each day.
At lunch time, they would boil the potatoes in the salt brine. It eventually caught on, and a local food staple was born!
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If you make this pressure cooker salt potatoes recipe, please leave a comment with a star rating below. I would like to know how you liked it!
Instant Pot Syracuse Salt Potatoes
Ingredients
- ¾ cup Salt (regular table salt)
- 7 cups Water, divided
- 2½ lbs Small New Potatoes (or Baby Potatoes) whole, unpeeled
- 4 Tbsp Melted Butter (for dipping)
Instructions
- Add the salt to the pressure cooker pot. Then add 2 cups of the water and stir to dissolve the salt.
- Add the potatoes.
- Pour in the rest of the water.
- Close the lid and set the steam release knob to Sealing position.
- Press the Pressure Cooker/Manual button, then the +/- button to select 8 minutes for baby potatoes, 9 minutes for small new potatoes, if they are larger than baby potatoes. High Pressure.
- When the cook time ends, immediately turn the steam release knob to the Venting position and do a Quick Release of the pressure.
- When the pin in the lid drops down, open the lid and remove the potatoes to a paper lined plate to drain and dry.
- Melt the butter and serve with the potatoes for dipping. Alternatively, you can pour the butter over the potatoes.
Notes
You can double the recipe:
5 lbs potatoes, 1 cup salt, 8 to 9 cups water (enough to cover the potatoes by 1-2 inches.Cook time: 10 minutes, High Pressure, QR
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I make these salt potatoes a lot since finding this recipe!! They are even going to be our Christmas Dinner side dish. Thank you for sharing this recipe for my family to enjoy!!
Excellent.
Thank you, thank you. I am from upstate . Love shopping i in Syracuse. And love these potatoes. I never knew how to make them. Thank you, bless you.
These potatoes are a winter staple in my house now. Thanks for sharing this recipe.
Having stood in line, many times, at the New York State Fair for these little delights, finding that I can
get to them at home in my Instant Pot was WOW!! Now my family asks for them specifically at our
family gatherings. We love ’em.
Thanks for making it easier to serve up these treats!!
I’ve always read you have to use non iodized salt for these. That’s what I used and they came out great, but it wasn’t specifically mentioned in the recipe.
Correct. I was always told NOT to use iodized salt as it can give the potatoes a chemical flavor. But I say use what you have, as most people won’t even notice the difference.
Can you do this with sweet potatoes? If so, any variations to the amount of ingredients or the cook time needed, or keep everything the same?
I think they would be too soft as you would need to cut them. Maybe cooking for a shorter amount of time? But cutting them will remove the skin, which is why baby potatoes work so well for this recipe.
Fabulous!
Since I am on a no salt diet have there been any other spices tried?
Not that I am aware of. Maybe try some Cajun/Creole spices?
It won’t work without the salt. The salt raises the boiling point of the water so the potatoes have a different texture than ordinary boiled spuds.
How can I halve the recipe? It’s just me, and while I LOVE salt potatoes, I can’t eat that many!
Reduce the potatoes to 1 lb and reduce the water to just enough to cover the potatoes by 1 inch. Use 1/2 cup of salt. Cook time is the same.
Don’t halve it! Save the uneaten for the best fried potatoes in the morning!