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Instant Pot Potatoes: Quick, Easy & Delicious Recipes


  • Total Time: 33 minutes
  • Yield: 6-8 servings 1x

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

  1. Prepare Potatoes: Scrub potatoes and cut into 1-inch chunks.
  2. Sauté Garlic: Press “Sauté” on the Instant Pot. Melt butter, then sauté garlic for 30 seconds until fragrant. Press “Cancel”.
  3. Pressure Cook: Add broth, scraping the bottom of the pot. Add potatoes, rosemary, thyme, salt, and pepper.
  4. Cook: Close lid, set valve to “Sealing”. Press “Manual” or “Pressure Cook” and set for 8 minutes.
  5. Release Pressure: Natural Pressure Release (NPR) for 10 minutes, then Quick Pressure Release (QPR).
  6. Finish: Open lid carefully. Check potatoes for doneness. Drain excess liquid if needed. Mash potatoes. Stir in parsley. Season to taste.
  7. 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