An Easy Instant Pot Potato Recipe
I never thought that Instant Pot potatoes would be the thing to win me over with pressure cooking, but what can I say? They’re so easy to cook, and they turn out so fluffy inside. Plus, the cook time is hands off. What could be better? While Instant Pot Baked Potatoes were my first love, and Instant Pot Mashed Potatoes were my second, these garlic herb Instant Pot potatoes are right up there. They might even have taken first place! Especially with the easy garlic and herb combo—it’s one I never tire of.
What You’ll Need
Here’s the list of ingredients for this easy potato recipe. If you want to see the full recipe with amounts and nutrition information, just scroll down to the recipe card at the bottom!
Potatoes: For this recipe, I like to use Creamer potatoes, because they have delicate skins (no peeling!) and a creamy interior. Chicken Broth: I usually go for low sodium chicken broth, so the dish doesn’t get overly salty. You could also use vegetable or beef stock. Salt and Pepper Butter: Use unsalted butter Dry Herbs: Parsley and thyme. You could also use a combination of rosemary and sage if you prefer. Garlic Powder
How to Make Garlic Herb Instant Pot Potatoes:
So just how do you make these Instant Pot potatoes? It’s really easy! All you have to do is make sure the potatoes are cut in roughly the same size, and pressure cook with the broth. From there, drain off the water and add the butter and seasonings. Done!
How Long Does It Take to Cook Potatoes in the Instant Pot?
All types and sizes of potatoes require different cook times in the Instant Pot. For these small, Creamer potatoes, 2-3 minutes is plenty (don’t overdo it! Mushy potatoes aren’t that appetizing). For larger Instant Pot “baked” potatoes, 15-20 minutes is necessary, and sometimes longer if the potatoes are quite large. For diced potatoes when mashing, 2-3 minutes is lots, as the pieces are so small to begin with. Aside from the cooking time, you need to plan for the release time as well. In general, a quick release is recommended for potatoes, especially with the smaller potatoes as they will become overcooked more quickly. But for Instant Pot baked potatoes, a natural pressure release may be better.
Tips and Variations
This recipe will definitely be a crowd-pleaser if you make it as-is, but I do have some tips and variation ideas to share! Here are some of my favorites.
If you don’t have Creamer potatoes, you can make this recipe with cubed red potatoes (about 1″ in size). The cook time won’t change! If you want to jazz up the dish, drain the broth when the potatoes are done. Then add a splash of cream, and a teaspoon of basil pesto. For a cheesy twist, drain the broth, add a drizzle of ranch, and a sprinkling of shredded cheddar cheese.
Serving Suggestions
To serve, I like to have an easy main course, like one of these! You can also serve with a few veggie options for a light vegetarian dinner.
Pork Tenderloin: This Instant Pot Pork Tenderloin with Garlic Herb Rub is fall-apart tender and perfectly seasoned with a blend of savory spices. Tuscan Chicken: My Baked Tuscan Chicken Breasts are tender and juicy, smothered in a creamy Italian sauce.
Creamy Chicken Thighs: Another great Instant Pot recipe, these Creamy Garlic Instant Pot Chicken Thighs are a family favorite! You’ll love the scrumptious alfredo-like sauce.
How to Store and Reheat Leftovers
To store, place the cooled potatoes in airtight containers. Refrigerate for 3-4 days. Reheat your potatoes in the microwave, or in a covered skillet on the stovetop. Heat until the potatoes are piping hot when cut open with a fork. Make sure to watch out for hot and cold spots when microwaving. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
