Are you ready for the easiest, most flavorful potatoes you can make in your Instant Pot? This garlic herb potato recipe is all about simple ingredients and maximum flavor. You’ll love how the potatoes turn out perfectly tender every time, with a hint of fresh herbs and garlic that make this side dish a hit with any meal. Whether you’re looking for a quick weeknight side or a meal-prep staple, these potatoes will do the trick!
Why This Recipe Is Fantastic
- It’s quick and easy to make in the Instant Pot.
- Packed with fresh garlic and herbs for bold flavor.
- Perfectly tender potatoes every single time.
- Great for meal prep or weeknight dinners.
Jump to:
Ingredients
- 1 to 1.5 pounds baby potatoes (I used the medley ones from Aldi)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rosemary
- 3 tablespoons chopped fresh parsley
- 1 cup water or broth (for the Instant Pot)
How to Make Instant Pot Garlic Herb Potatoes
Step 1: Wash the baby potatoes and dry them well. Chop the fresh parsley and set it aside for later. Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 cup of water or broth to the bottom of the pot. Place the potatoes on top of the trivet.
Step 2: Secure the lid on the pressure cooker and ensure the valve is set to the sealing position. Cook the potatoes on High Pressure for 6 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure.
Step 3: Remove the potatoes from the Instant Pot and set them aside. Discard the water from the Instant Pot liner and return the liner to the Instant Pot.
Set the Instant Pot to Sauté mode. When the display reads “HOT,” add the butter and olive oil, allowing them to melt together.
Step 4: Add the salt, pepper, garlic powder, and rosemary to the melted butter and oil, stirring to combine.
Step 5: Add the cooked potatoes to the pot and sauté them for 3 to 4 minutes, turning halfway through to coat them evenly in the butter and herbs.
Step 6: Press Cancel on the Instant Pot to stop the sauté function, and stir in the chopped parsley.
Step 7: Remove the potatoes to a serving bowl and drizzle the butter-herb mixture over the top. Serve and enjoy!
Expert Tips
- Best Potatoes to Use: Baby potatoes or Yukon Gold are perfect for this recipe as they hold up well during pressure cooking.
- Garlic Timing: Be careful not to burn the garlic when sautéing. It only needs about a minute before adding the potatoes.
- Crispy Option: After pressure cooking, you can toss the potatoes in a hot skillet or under the broiler for a crispy finish.
Serving Suggestions
These garlic herb potatoes are super versatile and can be paired with all kinds of dishes:
- Roasted Chicken: The soft, herb-infused potatoes are the perfect companion to a crispy, juicy roast chicken. The herbs in the potatoes will complement the seasoning on the chicken beautifully.
- Grilled Steak: For a hearty meal, these potatoes bring a light and flavorful contrast to the richness of a well-grilled steak.
- Grilled Fish: Pair these potatoes with a flaky, grilled fish like salmon or cod for a lighter option. The garlic and herbs add a punch of flavor that balances the delicate fish.
- Vegetable Stir-Fry: These potatoes also work great alongside a vibrant vegetable stir-fry, offering a mild, herby side that complements bolder flavors.
- Salads: You can even pair these potatoes with a simple green salad to keep things light and fresh, making it a perfect meal for lunch or a lighter dinner.
Pairings and Related Recipes
- Instant Pot Vegetable Broth
- Instant Pot Corned Beef and Cabbage
- Salisbury Steak Meatballs
- Instant Pot Mussels
FAQ
Cooking baby potatoes in the Instant Pot takes about 6 minutes on high pressure. If they’re slightly larger, you can add an extra minute to ensure they’re fully cooked.
Yes! While baby potatoes are great, you can use Yukon Gold, red potatoes, or even fingerling potatoes. Just make sure to cut them into smaller pieces for even cooking.
No, baby potatoes have thin skin that cooks well in the Instant Pot, so there’s no need to peel them. Just make sure to wash them thoroughly.
Absolutely! After pressure cooking, you can either sauté the potatoes in the Instant Pot on sauté mode or pop them under the broiler for a few minutes to get a crispy outer layer.
Yes! Simply substitute the butter with plant-based butter or an extra tablespoon of olive oil for a dairy-free version.
Store leftover potatoes in an airtight container in the fridge for up to 4 days. To reheat, use the Instant Pot’s steam function or simply microwave them with a little water to prevent drying out.
Yes, these potatoes are great for meal prep. You can make them ahead of time and store them in the fridge, then reheat them in the Instant Pot or microwave before serving.
Substitutions
- Butter: For a dairy-free option, swap the butter for plant-based butter or an extra tablespoon of olive oil.
- Herbs: Use rosemary, thyme, or chives if you prefer a different herb mix.
- Garlic Powder: If you don’t have fresh garlic, 1 teaspoon of garlic powder will do the trick.
Variations
- Cheesy Garlic Potatoes: Add shredded Parmesan or cheddar cheese once the potatoes are done for a cheesy twist.
- Spicy Potatoes: Add a teaspoon of crushed red pepper flakes or smoked paprika for a bit of heat.
- Make It a Salad: Turn these potatoes into a quick potato salad by tossing them with a bit of mayo or vinaigrette once they cool.
Nutritional Information
- Calories: 180 kcal
- Carbohydrates: 22g
- Fat: 8g
- Protein: 3g
- Fiber: 3g
- Sodium: 320mg
Storage and Reheating
- Storing: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the Instant Pot using the steam function for about 5 minutes, or reheat in the microwave. Add a bit of water if needed to avoid drying out.
Equipment
Below I list some of the items I use to make this recipe. If you purchase through these links, we earn a small commission at no extra cost to you. Your support is greatly appreciated and helps keep the recipes coming.
Instant Pot Duo Plus, 6-Quart Whisper Quiet 9-in-1 Pressure Cooker
Simply Organic Whole Rosemary Leaf
Amazon Brand – Happy Belly Garlic
Misen Chef Knife – 8 Inch Professional Kitchen Knife
AmazonFresh Italian Extra Virgin Olive Oil
Instant Pot Garlic Herb Potatoes
Ingredients
- 1 to 1 1/2 Pounds Baby Potatoes. I used the medley ones from Aldi
- 3 Tbsp. Butter
- 1 Tbsp. Olive Oil
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Rosemary
- 3 Tbsp. Chopped Fresh Parsley
Instructions
- Wash potatoes and dry well.
- Chop parsley and set aside.
- Place trivet in bottom of Instant Pot or other electric pressure cooker. Add 1 cup of water or broth to the bottom of pressure cooker. Place potatoes on top of trivet.
- Place the lid on the pressure cooker and turn the valve to the seal position.
- Cook on high pressure for 6 minutes and release pressure when done cooking.
- Remove potatoes and dump out the pressure cooker liner.
- Return liner to pressure cooker and turn to sauté mode.
- When screen reads “HOT” add butter and olive oil to pot until melted.
- Add salt, pepper, garlic, rosemary and potatoes and sauté 3- 4 minutes turning halfway through.
- Press cancel on the pressure cooker to turn off the heat.
- Add the chopped parsley and toss.
- Remove potatoes to large bowl and pour butter mixture over potatoes and serve.
Video
Nutrition
Join Our Facebook Groups
Instant Pot Recipe Spot
Air Fryer Recipe Spot
Vegan and Vegetarian Plant Based Recipes