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Garlic Herb Instant Pot Potatoes

Prep Time 5 mins
Total Time 7 mins
Servings 8 servings

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These Garlic Herb Instant Pot Potatoes are so easy to make and loaded with flavor! With delicate Creamer potatoes, garlic, and herbs, this is a side dish that everyone loves. Just a couple of minutes’ prep is all you need!

garlic herb instant pot potatoes in pressure cooker on marble background

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
instant pot potatoes on blue plate on marble background with pressure cooker in the background

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!

  1. Prep the Potatoes. Cut the larger potatoes in half, but leave smaller potatoes whole. Place all of the potatoes in the Instant Pot with the broth, and sprinkle with 1 teaspoon salt.
  2. Cook. Lock the Instant Pot lid into place, and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure, and then it will begin counting down the two minutes. Once the cook time is up, allow the pressure release naturally for 5 minutes, and then do a quick release. 
  3. Drain and Season. Drain the liquid from the pot, and add the butter, another half teaspoon of salt, the parsley, the garlic, the thyme, and the black pepper. Stir gently until butter is melted, and adjust the salt and pepper to taste. 
  4. Enjoy!

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.
garlic instant pot potatoes overhead on plate on marble background

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.

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.

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Garlic Herb Instant Pot Potatoes

5 from 24 votes
These Garlic Herb Instant Pot Potatoes are so creamy inside, so easy to make and loaded with flavor! Just a couple minutes prep is all this delicious side dish requires! 
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Cuisine American
Course Side Dish
Servings 8 servings
Calories 112cal

Ingredients

  • 2 lb Creamer or baby potatoes
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 teaspoons salt divided
  • 2 tablespoons butter
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Instructions

  • Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker. 
  • Pour in the broth and season with 1 teaspoon salt.
  • Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
  • Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
  • Drain the liquid from the pot and add the butter, remaining ½ teaspoon salt, parsley, garlic, thyme, and black pepper.
  • Stir until butter is melted and adjust salt and pepper to taste. Serve.

Notes

*You can cook more or less potatoes than this recipe calls for without changing the cook time or liquid, though I do recommend you adjust the level of seasoning.

Nutrition Information

Calories: 112cal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 494mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 9.7mg | Calcium: 13mg | Iron: 1mg
Keywords baby potatoes, instant pot potatoes, potatoes recipes

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. David M Thompson says

    Thge recipe looks good. I’m using it tonight. I appreciate it. I do NOT appreciate all the verbiage around it, about how good it is, how my family will love it, etc. Nor all the photos. I can follow instructions. I can read. I don’t need photographs of potatoes. I need info about pressure cook time, settings, and cool-down time. I shouldn’t have to hunt through a forest of words and pictures to find this information.

    • Ashley Fehr says

      Hi David! There is absolutely no hunting required. The jump to recipe button at the top of every post takes anyone who doesn’t need the additional tips and tricks (which is really what every post includes, and really does not go into lengthy detail about how your family will love it) right to the recipe. It’s pretty handy, right?!

    • Hilary says

      Well David, I usually just jump to the recipe, but lots of us do in fact appreciate the little hints and comments. I can read too, but again, lots of us also appreciate seeing how the dish should turn out. I happen to be a very visual learner, so the photos, while not necessary, are fun.

    • Jamey says

      Wow.
      I usually don’t reply but you can’t seem to be able to spell the word “the” at the beginning of your unnecessarily rude tirade.

      Great recipe!!

    • Pshaw says

      Good lord, the time it took for you to write how much you hate words and photos… go cook something for crying out loud. Sheesh.

  2. Kellie says

    My potatoes completely fell apart. They tasted great but wasn’t able to follow the recipe much after the cooking process. Not complaining cause they still tasted great but just wasn’t what I was looking for

  3. Linda says

    I made these for my potato loving husband. He absolutely loved them. I used Yukon gold potatoes and followed the recipe to the letter. I’ll be making them often. He loves these potatoes with eggs and sausage for breakfast.

  4. Judi Bookhamer says

    These were amazing! I’m just venturing out with my Instapot and I was so impressed with how quick and yummy this was.

  5. Bunnie says

    What a great recipe! I didn’t have parsley so I used chives! Turned out wonderful! Definitely a keeper! Thank you so much for sharing!

  6. Cheryl Thompson says

    Followed recipe exactly… will be adding to our regular rotation.. soo good.
    Only issue is when try to add to prepear says your site requested it not be allowed. Love having all my links in prepear as makes meal planning so much easier.

    • Ashley Fehr says

      Hi Cheryl! Prepear steals recipes from web sites, preventing me from making the ad revenue that allows me to continue posting these free recipes. That is why I do not allow it. With it, I will not be able to continue.

  7. Shawna says

    Works well, I mostly use this as an idea of cooking time and then sautee the potatoes right in the InstantPot with garlic and whatever fresh herbs I have lying around or that I’m using on my main dish.

    Not sure why there is a low-sodium broth but then a teaspoon of salt added? Seems counterintuitive. I think I used a full salt broth last time but did not add the extra salt.

    • Ashley Fehr says

      Hi Shawna, yes obviously if you use full sodium broth there is no need for extra salt. If you use low sodium broth you are able to control the sodium content of your food, instead of letting your carton of chicken broth dictate that for you.

  8. Mykell says

    My husband really enjoyed these! I used fingerling potatoes (cutting the larger ones in half) and they were the perfect texture when finished. The leftovers will be made into chunky mashed potatoes. Thanks for a quick, easy, yummy recipe!

  9. John says

    Excellent recipe for this new Instant Pot user! Since I have no garlic power, I sauteed minced some fresh garlic & shallots in olive oil before adding the broth, and added some rosemary & Italian seasonings. Thanks!

  10. Dawn Klein says

    Delicious and easy. I had russet potatoes and I did cut them up, but not small enough. I had to run the pressure instructions twice. My family of three loved them.

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