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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 creamy inside, so easy to make and loaded with flavor! Just a couple minutes prep is all this delicious side dish requires!

garlic herb instant pot potatoes in pressure cooker on marble background

I never thought that Instant Pot potatoes would be the thing to win me over with pressure cooking, but what can I say?

They are so easy to cook, come out so fluffy inside, and the cook time is hands off. What could be better?

These Instant Pot Baked Potatoes were my first love, and these Instant Pot Mashed Potatoes were my second, but these garlic herb Instant Pot potatoes are right up there.

They might even have taken first place!

I like to use Creamer potatoes for this recipe — they’re small, they cook quickly and they have a smooth skin that doesn’t need to be peeled. (And let’s face it, we all hate peeling potatoes!)

The garlic herb combo is one I never tire of.

It adds so much flavor, without a lot of ingredients, prep time or even calories, making this a healthy side dish recipe loaded with potassium and fiber, that compliments any meal!

How to cook Instant Pot potatoes:

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, “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.

When cooking potatoes in the pressure cooker, a quick release is recommended (especially with the smaller potatoes as they will become overcooked more quickly). With Instant Pot baked potatoes, a natural pressure release may be better.

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

Variations on this pressure cooker potatoes recipe:

  • 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 these Instant Pot potatoes, drain the broth and add a splash of cream and a teaspoon of basil pesto.
  • If you want a cheesy twist, drain the broth, add a drizzle of ranch and a sprinkling of shredded cheddar cheese.

What to serve with these Instant Pot potatoes:

garlic instant pot potatoes overhead on plate on marble background
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Garlic Herb Instant Pot Potatoes

5 from 18 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 1/2 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 pressure cooker potatoes

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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. 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!

  2. 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!

  3. 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.

  4. Mindy says

    So easy, so good. I was looking for a quick potato recipe that was really a “quick” recipe. Not only was this fast, but it was delicious. I made it exactly as written, bit did cut almost all of the potatoes in half or quarters. YUM! Thanks!

  5. Christina Hooper says

    I followed this recipe today and they came out amazing! My husband said they were the yummiest potatoes he ever had, and that they reminded him of the mashed potatoes his mom made when he was young, just not in mashed potato form. Great recipe and super easy to make!

  6. Todd S says

    I followed the recipe to the letter with two exceptions. I threw in 1 cup of rinsed/un-cooked white quinoa at the start and used 1 whole can of chicken broth (2 cups) and am very pleased with the end result!

  7. Eric says

    Was looking for a quick potato recipe that wasn’t just home fries again and came across this. Only had Yukon Gold so I quartered them to be about the right size and it worked great! Wife and I both loved them. Way more flavor than I was expecting. Will be making again soon.

  8. Corissa says

    Family loved them! Used my Ninja Foodi, the only thing I did different was use Mrs Dash Garlic & Herb seasoning instead of individual seasonings.

  9. Amanda says

    If you just end up throwing out the broth, why use broth as opposed to just water? Does the broth end up flavoring the potatoes during pressure cooking? Just curious

  10. Kelly says

    I didn’t have any season salt so I used a mix of salt, sugar, onion powder, paprika and sugar along with the garlic powder and it turned out amazing. This is the easiest recipe I’ve made with the IP yet and easily the most delicious!

  11. Serena says

    I made them with minced garlic instead of powder, vegan vegetable stock and vegan “butter” spread. My family loved them. They were creamy and delicious!

  12. Charlene says

    Just so you know, these are also delicious made with mushroom broth. (I roasted a turkey and reused the broth for the gravy, which worked very well too.)

  13. Emily says

    Yay! Another Instant Pot recipe I know my family will like. Roasted potatoes are a favorite side dish for sure!

  14. Jill Rogers says

    So good!! I only used one tbsp of butter and it was still delicious! I vote keep the potatoes whole! My bigger halved ones got a little bit mushy

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