garlic instant pot potatoes overhead on plate

Garlic Herb Instant Pot Potatoes

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! 
Course Side Dish
Cuisine American
Keyword pressure cooker potatoes
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 8 servings
Calories 112kcal
Author Ashley Fehr


  • 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 1/2 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.


Calories: 112kcal | 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