Note: Yukon gold or russet potato is recommended for this recipe.
Peel the potato and cut into strips that are about ¼-inch (0.64 cm) thick and 3½-inches (8.9 cm) long.
Put the potatoes in a medium-sized bowl. Drizzle on the oil and sprinkle on the seasoning. Stir the fries to coat them in the seasoning and oil.
Put the metal Instant Pot trivet in the bottom of the Instant Pot. Add enough water to the Instant Pot to completely cover the bottom of the pot. You want the water level to be BELOW the top of the trivet.
Place the fries in a single layer on the trivet. Putting the fries perpendicular to the bars of the trivet will help keep them from falling into the water. Put the lid on the Instant Pot and close the vent.
Pressure cook the french fries for 5 minutes on high pressure (“beans chili” setting). Quick release the pressure when the time is up.
To crisp the fries up, broil them for a few minutes on a metal baking sheet in the oven. If you have an air fryer, put the fries in a single layer on an air fryer rack and air fry for 8 minutes at 400°F (200°C). Then flip the fries and air fry an additional 5-7 minutes until crisped to your liking. (Use the top rack position for air fryer ovens.)
Let the fries cool for a few minutes before serving with your favorite dipping sauce.
This is a level 2 recipe (transition or weight maintenance). Something nice about making Instant Pot french fries is that you can only make a small portion at a time. You can’t fit many cut potatoes in a single layer in the Instant Pot, so this side dish is automatically portion controlled.That said, fries (even baked fries) aren’t my top pick for a side dish if you have a weight loss goal. They are a combination of carbs plus fat with little protein. For most people, fries are not very filling unless you eat a lot of them! Yellow and white potatoes both count towards your overall vegetable intake. They provide fiber, plus important essential nutrients like potassium and vitamin C.That said, you can derive the same benefits from non-starchy veggies, often for far fewer calories. If you want to lose weight, it’s generally a good idea to eat more (low-oil) non-starchy veggies and fewer starchy veggies.I’m not necessarily saying to go low carb. However, if you have a weight loss goal, it’s good to know that starchy veggies often provide a lot more calories than non-starchy veggies by volume. Starchy veggies include potatoes, sweet potatoes, corn, and peas (to give a few examples).I like the diabetes plate as one option for healthy weight management. In this model, ¼ of the plate is lean protein, ¼ is starch (like baked fries), and ½ is non-starchy veggies. It’s one strategy to try if you want to lose weight without completely giving up foods.Nutrition information is for one serving.