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Filtering by Tag: instant pot

The Very Best Teeny Tiny Potatoes

Patricia Reitz

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 “high pressure” 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:

The Very Best Teeny Tiny Potatoes

makes 1 pound

Printable Recipe


  • 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


  1. Place potatoes in a steam basket.

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

  3. Seal Instant Post and cook on “high pressure” or “manual” 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.

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

Instant Pot BBQ Shredded Chicken

Patricia Reitz

Do you have your food game plan ready for the super bowl? One of the things I’ll be serving are these BBQ Shredded Chicken Sandwiches. It’s such a quick recipe using an Instant Pot (electric pressure cooker or multi pot). Just stir the bbq sauce together and pour it over boneless, skinless chicken thighs and sliced onions. The whole thing cooks for just 15 minutes, then shred the chicken and serve. Easy-peasy!


Start with some bbq sauce, I used homemade, and add a few flavorful additions.


Place boneless, skinless chicken thighs in a 6-quart or larger Instant Pot, multi-pot, or electric pressure cooker. Pour the bbq sauce mixture over the chicken.

Add sliced onions.


Stir everything together well and place the lid on the cooker, being sure the vent is sealed closed.


Set the cooker on high pressure for 15 minutes. When the time is up, quick release the pressure and remove the chicken. Set the cooker on “saute” or “sear” and reduce the remaining liquid by half (or transfer liquid to a saucepan and reduce it on the stovetop).


Shred the chicken with two forks or shredding claws and stir back into the reduced bbq sauce. Serve on rolls.

Items used to make this recipe:

Instant Pot BBQ Shredded Chicken

makes 3 pounds, about 12 servings


  • 4 pounds boneless, skinless chicken thighs

  • 1 large onion, sliced (about 9 ounces by weight)

  • 1 cup barbecue sauce (try my homemade from this post)

  • 1/4 cup honey

  • 1/4 cup water

  • 1 tablespoon ground chipotle powder (optional, but recommended)

  • 1 tablespoon white distilled vinegar

  • 1 tablespoon minced garlic

  • 1 teaspoon kosher salt

  • 9 ounce onion, sliced


  1. Place chicken thighs and sliced onions in a large bowl.

  2. In a medium mixing bowl, combine the remaining ingredients; pour over chicken and onions and stir well to combine.

  3. Transfer mixture to a 6-quart or larger Instant Pot (aka multi-pot or electric pressure cooker).

  4. Cook on high pressure for 15 minutes; allow pressure to release naturally.

  5. Remove chicken from pot; set aside.

  6. Using saute function on Instant Pot (or in a saucepan over medium-high heat), reduce the remaining liquid by half, stirring frequently, until a nice bbq sauce forms.

  7. Shred the cooked chicken with two forks and add back to the bbq sauce; stir well and reheat gently if needed before serving.

adapted from Ree Drummond