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Instant Pot Garlic Herb Potatoes are tender, flavorful, and ready in just 20 minutes. Made with just a few simple ingredients, these potatoes are sure to be a delicious side dish for just about any meal! #potatoes #babypotatoes #instantpot #instantpotpotatoes #sidedish #thanksgivingsidedish

Garlic Herb Instant Pot Red Potatoes

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Garlic Herb Instant Pot Red Potatoes are tender, flavorful, and ready in just 20 minutes. Made with just a few simple ingredients, these potatoes are sure to be a delicious side dish for just about any meal!
Course Side Dish
Cuisine American
Keyword baby potatoes, instant pot side dish, potato recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 168
Author Gayle

Equipment

Ingredients

  • 6 tablespoons unsalted butter , divided
  • 2 pounds baby potatoes , washed and the bigger potatoes halved; small ones can stay whole (I used baby red potatoes)
  • 2 teaspoons garlic powder
  • 1½ teaspoons dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup low sodium chicken broth (or water)

Instructions

  • Press the 'sauté' button on the Instant Pot and add 4 tablespoons of butter. Heat until almost melted and then press the 'cancel' button.
  • Add potatoes, garlic, rosemary, oregano, thyme, salt and pepper. Stir thoroughly to combine. You want to make sure that each potato is covered in the butter mixture. Add chicken or water (no need to stir).
  • Cover, place into lock position, and make sure the valve is in the sealing position. Press the 'manual' button and cook for 5 minutes. Remember that it will take the IP about 15 minutes to come to pressure and then the time will start counting down.
  • Once timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam. **It's important to do quick release to stop the potatoes from cooking, as they will go from tender to mushy in a matter of minutes**
  • Drain the liquid from the Instant Pot, add the remaining 2 tablespoons of butter, and stir until melted. Season with salt and pepper, if needed.

Notes

See my tips and tricks for making these Instant Pot potatoes above the recipe box.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 499mg | Fiber: 3g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg