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!
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
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!
- 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.
- 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.
- 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.
- 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.
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.
- Pork Tenderloin: This Instant Pot Pork Tenderloin with Garlic Herb Rub is fall-apart tender and perfectly seasoned with a blend of savory spices.
- Tuscan Chicken: My Baked Tuscan Chicken Breasts are tender and juicy, smothered in a creamy Italian sauce.
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.
Garlic Herb Instant Pot Potatoes
written by Ashley Fehr
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
Nutrition Information
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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
Karen says
Made this for a camping meal and it surprised me with the flavor!
Ashley Fehr says
I’m so glad!
Doreen Mattson says
These potatoes are DELICIOUS!!!! We loved them. And they were really easy!
Thank you.
Ashley Fehr says
Thanks Doreen!
Sulema Jarrel says
Hehehe!! I know what you mean!!!
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.
Ashley Fehr says
THanks Linda!
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.
Ashley Fehr says
Thanks Judi!
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!
Ashley Fehr says
I’m so glad you liked it!
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.
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.
Sharon says
I was wondering how long to cook potatoes in instant pot for a potato salad.
Ashley Fehr says
I would check out my Instant Pot Potato Salad recipe here: https://www.thereciperebel.com/instant-pot-potato-salad/
Jill says
So good and easy! Made as directed. Definite keeper!
Ashley Fehr says
Thanks Jill!
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!
Ashley Fehr says
Thanks Mykell! I’m glad you enjoyed them!
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!
Ashley Fehr says
Thanks John!
Michelle says
I use this recipe for potatoes to put in corned beef hash. Saved a lot of time. Thank you so much
Ashley Fehr says
Thanks Michelle!
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.
Ashley Fehr says
Thanks Dawn!
Mary Parker says
Delicious!
Ashley Fehr says
Thanks Mary!
Vickey Martin says
First time using pressure cooker. Do you put chicken broth in pot with potatoes or under the pot
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!
Ashley Fehr says
Thank you Mindy!
Angie says
My instant pot has 2 pressure cook settings…high and low. Which should I use?
Ashley Fehr says
Always high unless stated otherwise
Holland Rancier says
Awesome recipe super easy my potatoes came out great.
Ashley Fehr says
I’m so glad!
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!
Ashley Fehr says
Thanks Christina! I’m so glad they turned out well!