Name: Instant Pot Duo Crisp Greek Roast Potatoes
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 kg potatoes (cut in wedges (I did probably about 1kg, you can do more or less, it's quite forgiving)); 350 ml chicken stock (or you could make up some stock with 350 ml water and a teaspoon of my vegetable stock paste); Juice of 1 lemon; 8 garlic cloves (chopped); 1 tbsp oregano; 1 tbsp olive oil; Pinch of sea salt

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Delicious Instant Pot Duo Crisp Greek Roast Potatoes pressure cooked first then roasted with the Air Fryer Lid.

These Greek Potatoes are based on a recipe that was shared a few years ago in the Instant Pot UK Community.

I never tried them until the Duo Crisp arrived.

Mainly because the Duo Crisp's all-in-one pressure cooker and air fryer combo allows me to simplify the recipe.

And, let's just say I have a massive electric oven that takes forever to heat up and loves to guzzle electricity.

The Duo Crisp however loves saving me electricity and energy as I can leave the potatoes in the inner pot and pop the Air Fryer lid on.

Win win.

Really good with some of my super easy Instant Pot BBQ Pulled Pork like in this photo

Don't have the Duo Crisp (yet!)?

Stick the potatoes in a very hot oven after pressure cooking.

Turning once. They'll need around 40 minutes.

Don't remove any of the stock.

Want more Instant Pot Duo Crisp recipes?

You'll find all my Duo Crisp recipes here.

You will find my Instant Pot recipes, most of which you can also use in your Instant Pot here.

All with UK ingredients and measurements.

For daily inspiration join my Facebook group, Pressure Cooking UK with Feisty Tapas.

Instant Pot Duo Crisp Greek Roast Potatoes

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Ingredients

Potatoes, cut in wedges (I did probably about 1kg, you can do more or less, it's quite forgiving)

350 ml chicken stock (or you could make some stock with water and at teaspoon of my Vegetable Stock Paste)

Juice of 1 lemon

8 garlic cloves, chopped

1 tablespoon oregano

1 tablespoon olive oil

Pinch of sea salt

Method

1.

Place the potato wedges in the inner pot with 350 ml of chicken stock (from making Zero Minute Chicken, of course.

Make sure the sealing ring is in place properly. Put the lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid).

Press Pressure Cook and programme 2 minutes.

Do a Quick Pressure Release at the end of the cooking time.

2.

Remove 120 ml of the stock and reserve to add to other dishes, you can even freeze it and use from frozen.

Removing some of the stock from the pressure cooked potatoes

3.

Add the lemon juice, garlic, oregano and sea salt.

Raw potato wedges with garlic and herbs on top before roasting

4.

Add the olive oil.

5.

Stir. Stirring will roughen up the potatoes a bit making for a lovely roast potato.

After mixing the wedges with the herbs after pressure cooking and before roasting the Greek Roast Potatoes in the Instant Pot

6.

Air Fryer Lid on. Press Roast, programme 20 minutes at 204ºC.

7.

When the time is over, turn over the potatoes with a spatula.

8.

Air Fryer lid back on for 10 minutes on Broil (which is set at 204ºC).

Enjoy!!

📖 Recipe

Instant Pot Duo Crisp Greek Roast Potatoes

Maria

Delicious lemony Greek-Style Roast poatoes pressure cooked in the Instant Pot

5 from 1 vote

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Prep Time 10

Cook Time 1

Course Appetizer, Side Dish

Cuisine Greek

Servings people

Equipment

Instant Pot

Ingredients

1 kg potatoes cut in wedges (I did probably about 1kg, you can do more or less, it's quite forgiving)
350 ml chicken stock or you could make up some stock with 350 ml water and a teaspoon of my vegetable stock paste
Juice of 1 lemon
8 garlic cloves chopped
1 tablespoon oregano
1 tablespoon olive oil
Pinch of sea salt

Instructions

Place the potato wedges in the inner pot with the 350 ml of chicken stock. Make sure the sealing ring is in place properly. Put the lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid). Press Pressure Cook / Manual and programme 2 minutes. Do a Quick Pressure Release at the end of the cooking time.
Remove 120 ml of the stock and reserve to add to other dishes.
Add the lemon juice, garlic, oregano, sea salt and olive oil. Stir (stirring will roughen up the potatoes a bit).
Air Fryer Lid on. Press Roast, programme 20 minutes at 204ºC / 400ºF.
When the time is over, turn over the potatoes (I use a spatula). Air Fryer lid back on for 10 minutes on Broil (204ºC / 400ºF)

Notes

Don't have an Instant Pot Duo Crisp or Air Fryer Lid? No worries, pop your potatoes in a hot oven after pressure cooking and turn them half way through.

*Instant Pot Terminology

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.

Keyword air fryer, Instant Pot, Instant Pot Duo Crisp, potatoes

Tried this recipe?Mention @feistytapas or tag #feistytapas!