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!
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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?
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.
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:
- Instant Pot Pork Tenderloin with Garlic Herb Rub
- Slow Cooker Pork Tenderloin with Honey Balsamic Glaze Recipe
- Creamy Garlic Instant Pot Chicken Thighs
- Creamy Italian Instant Pot Chicken Breasts
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Garlic Herb Instant Pot Potatoes
- 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
- 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.
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