Garlic Herb Instant Pot Potatoes

Prep Time 5 minutes
Total Time 7 minutes
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.

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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 71 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 minutes
Cook Time 2 minutes
Total Time 7 minutes
Cuisine American
Course Side Dish
Servings 8 servings
Calories 112cal


  • 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.


*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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Reader Interactions


  1. Jenny says

    My family loves these potatoes! I make these all the time. I use vegetable broth to make them vegetarian and 1/4 tsp dried parsley instead of 1 tsp because when I tried it that way it was overpowering. They are a hit and one of our favorite potato recipes!

  2. Bonni says

    Delish! Easy too. I didn’t halve the larger ones, so needed the full 3 min. Used non diary butter and fresh parsley and love it!

  3. Jennifer P says

    These are delicious. A nice summer recipe that won’t heat up the house or if you just want a quick potato side for a meal.

  4. LJ says

    So easy to make and they were delicious! I used rosemary instead of thyme. I will definitely be using this recipe again. I can’t wait to try other variations with this method. Thank you!

  5. Susan says

    All I have are russet potatoes. If I peel and cube them, do you think I could still do 3 min with quick release?

    By the way, I have made this several times with red potatoes and LOVE it. It’s my go to for pitch ins when I don’t have a lot of time.

    Also, if there are any left, they make really good fries potatoes for breakfast because they crisp up really well in bacon grease m, and the flavor is great. That’s my husband’s favorite thing about this recipe.

    • The Recipe Rebel says

      Hi Kieran, if you mean the liquid that is leftover after cooking, I’d say no but I think that would be up to you on what you’d like to do with it. Hope you enjoy the recipe!

  6. Judith Cromwell says

    I needed something good to go with dinner and found this. Omg, outstanding and will do again. I didn’t have parsley, so I used Italian seasoning.

  7. Julie says

    I found this recipe since I am having family for dinner next week. My oven is broke so I thought about using my instant pot. I am hoping i can make them earlier and just keep them warm in the instant pot. Will that work or will they get mushy? Has anyone tried or have any suggestions?

    • The Recipe Rebel says

      Hi Julie! I haven’t tried this myself, but I really think it would depend on how long you wanted to keep them warm. A few minutes or so would be fine, but for a long time, they would continue to cook and might possibly get mushy.

  8. Su says

    This sounds delicious! I don’t have thyme or parsley, could I omit all dry seasonings and use a pkg. of garlic & herb salad dressing mix?


    • The Recipe Rebel says

      Hi Su! I’ve never tested this recipe with a salad dressing mix before so I wouldn’t be able to advise on that. If you decide to experiment, let me know how it goes!

  9. CritterCrazy says

    Everyone in the family loved these, and they were SO EASY to make! We got a five pound bag of baby creamer potatoes at Costco, and probably four pounds of them fit in my 6-qt Instant Pot. I added fresh chopped rosemary, and it was the perfect finish. Thanks for a recipe I will be making constantly now!! 😀

  10. Vicki says

    Oh, these potatoes are SO good, and were the perfect dish to accompany the chicken legs I’d made and marinated in a chimichurri type mixture. Mixed vegetables and apple crisp rounded out our dinner. I like the fact that they’re also very easy and quick! (Yay for the instant pot!) By the way, I enjoy reading your comments and suggestions….you give some really good ideas for things you can substitute or add, and I like to read through the dishes you list that would go well with the featured dish. I like it all…great job!

  11. 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

      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.

    • Zachary says

      Wow, Dude relax. You must be from America with that sense of entitlement. Just like every recipe blog, though and time is taken by the author. Just some advice (that you didn’t ask for) Just scroll to the bottom for the meat & potatoes (lol) of the recipe. Happy cooking!

    • Onnie says

      You must be super fun at parties, David!! Talk about entitled. Sheesh. I, on the other hand, am VERY appreciative of the time it took to create this post. The pictures, instructions and extra care shown in the details helps me (and surely many others) create food with love.

      Ashley, great job on the recipe!!!

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