Instant Pot Mashed Potato Pancakes with Crispy Edges

Name: Instant Pot Mashed Potato Pancakes with Crispy Edges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (720 g) mashed potatoes, at room temperature or warm, leftover or freshly made, lightly packed, without lumps; 2 large eggs, room temperature, lightly beaten; ½ medium (75 g) yellow or white onion, finely minced, finely minced; ½ cup (60 g) matzo meal; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; ½ cup (120 ml) vegetable oil or neutral cooking oil; sour cream, for serving (optional); applesauce, for serving (optional)

From the MyKitchenBank Kitchen

Fluffy mashed potato pancakes cooked in the Instant Pot's sauté mode for crispy golden edges and tender centers. These Jewish-style potato pancakes use matzo meal as a binder and are best served warm with sour cream or applesauce. The Instant Pot's even heat creates consistently crispy edges while keeping the interior moist and flavorful.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 8 pancakes (2 per person)

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Steps

Before you start

Have your mashed potatoes ready at room temperature or slightly warm—this helps the mixture bind better
Mince the onion finely so it distributes evenly and doesn't create raw bits in the pancakes
Place a wire rack or paper towels nearby for draining cooked pancakes
Have sour cream or applesauce ready for serving

1
Mix the potato base
- In a large bowl, combine the mashed potatoes, beaten eggs, minced onion, matzo meal, salt, and black pepper.
- Stir with a fork or whisk until the mixture is evenly combined and holds together.
- The mixture should be thick but moist, with no visible streaks of egg.
- Let it rest for 2 minutes so the matzo meal absorbs some moisture.
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Ready when: Mixture is evenly combined and holds together when stirred
Tip: Don't overmix or the pancakes will be dense. Stir just until no streaks remain.
2
Preheat the Instant Pot
- Press the Sauté button on your Instant Pot and select the high setting.
- Allow the pot to heat for 3–4 minutes.
- While heating, add the vegetable oil to the pot—it's ready when the oil shimmers and moves freely across the bottom but is not smoking.
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Ready when: Oil shimmers and moves freely across the pot bottom
Tip: If the oil starts to smoke, press Cancel and wait 1 minute for it to cool slightly before proceeding.
3
Form and cook first batch
- Using your hands or two spoons, gently form the potato mixture into 4 pancakes (about ¼ cup or 60 ml each), roughly 3 inches (7.5 cm) wide and ¾ inch (2 cm) thick.
- Place the pancakes carefully into the hot oil, working in batches so they don't crowd.
- They should sizzle immediately upon contact.
- Sauté for 4–5 minutes on the first side without moving them, until the bottom is deep golden brown and crispy.
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Ready when: Bottom is deep golden brown and crispy, moves freely in the oil
Tip: Do not stir or flip the pancakes during the first side—let them develop a crust undisturbed.
4
Flip and crisp the second side
- Using a spatula or fish spatula, carefully flip each pancake.
- Sauté the second side for 3–4 minutes until it is also golden brown and crispy.
- The edges should look caramelized and slightly darkened.
- Transfer the cooked pancakes to a paper towel–lined plate or wire rack to drain.
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Ready when: Second side is golden brown and crispy; edges are caramelized
Tip: If the second side browns too quickly, lower the heat briefly to prevent burning while the center finishes cooking.
5
Cook second batch
- Form and cook the remaining 4 pancakes in the same way.
- If the oil seems dark or has debris, you can quickly wipe out the pot with a damp cloth (away from the heat) before starting the second batch, then allow it to reheat for 1 minute.
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Ready when: All pancakes are golden brown and crispy on both sides
Tip: Keep the first batch warm on the paper towel plate while cooking the second, or reheat briefly in a warm oven (300°F / 150°C) if needed.
6
Rest and serve
- Let all the pancakes rest for 2–3 minutes on the paper towels to allow excess oil to drain and the interior to set slightly.
- Serve warm with sour cream, applesauce, or both.
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Ready when: Pancakes are warm and ready to eat
Tip: Serve immediately for the crispiest texture; they soften as they cool.

Good to know

Tips

Use leftover mashed potatoes—this recipe is an excellent way to use them up the next day. Cold or warm potatoes both work, but room temperature binds best.
The key to crispy edges is resisting the urge to flip or move the pancakes while the first side cooks. Let them sit undisturbed so they develop a solid crust.
If your potatoes are very watery or made with a lot of milk, the mixture may be too loose to form pancakes. Add a tablespoon or two more matzo meal to firm it up.
Matzo meal is the traditional binder for Jewish potato pancakes and gives them a distinctive tender crumb. It absorbs moisture better than flour and won't make them gluey.

Storage & reheating

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until crispy again, or in a 350°F (175°C) oven for 8–10 minutes until warmed through. Do not freeze, as the texture will become mushy upon thawing.

Substitutions

matzo meal → all-purpose flour or potato starch. Use the same amount (½ cup / 60 g) for binding. All-purpose flour will yield a slightly chewier texture; potato starch will keep them lighter and more delicate.
vegetable oil or neutral cooking oil → canola oil, sunflower oil, or avocado oil. Any neutral oil with a high smoke point works; avoid olive oil, which has a lower smoke point and will burn at high heat.
yellow or white onion, finely minced → shallots or scallions, finely minced. Shallots add a milder, slightly sweet flavor; scallions (whites and light greens) contribute a fresher, sharper onion taste.
mashed potatoes, at room temperature or warm → leftover mashed potato with added salt and fat if plainly made. If your mashed potatoes contain butter and milk, reduce the salt slightly to account for the butter's salt content. Avoid mashed potatoes with a lot of cream, as they may become too loose.