Description
Quick and easy Instant Pot potatoes, perfectly seasoned with herbs and ready in minutes! A simple side dish that’s sure to please.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley, for garnish
- Optional toppings: sour cream, shredded cheese, bacon bits
Instructions
- Prepare Potatoes: Scrub potatoes and cut into 1-inch chunks.
- Sauté Garlic: Press “Sauté” on the Instant Pot. Melt butter, then sauté garlic for 30 seconds until fragrant. Press “Cancel”.
- Pressure Cook: Add broth, scraping the bottom of the pot. Add potatoes, rosemary, thyme, salt, and pepper.
- Cook: Close lid, set valve to “Sealing”. Press “Manual” or “Pressure Cook” and set for 8 minutes.
- Release Pressure: Natural Pressure Release (NPR) for 10 minutes, then Quick Pressure Release (QPR).
- Finish: Open lid carefully. Check potatoes for doneness. Drain excess liquid if needed. Mash potatoes. Stir in parsley. Season to taste.
- Serve: Serve hot, garnished with desired toppings.
Notes
- For extra flavor, add a bay leaf while cooking (remove before serving).
- Add other vegetables like carrots, celery, or onions.
- Use water instead of broth if needed, but broth adds more flavor.
- For a creamier texture, add a splash of milk or cream after cooking.
- Make ahead: Cook and refrigerate, then reheat.
- Prep Time: 15 minutes
- Cook Time: 8 minutes