Instant Pot Buttered Potatoes

These Instant Pot potatoes are cooked to perfection with butter, herbs, and garlic. Served with grated parmesan cheese, and parsley. A wonderful side dish to go with any meal, and ready in just 20 minutes!

There so many different ways to cook potatoes in the Instant Pot, but this recipe is definitely my favorite! 

INSTANT POT POTATOES

I love such recipes where very minimal effort is required, and you end up with a great tasting dish really quickly. I make these Instant Pot roasted potatoes all the time.

Actually, they’re not exactly roasted potatoes, they’re more like soft and buttery potatoes, that are so flavorful and delicious! Cooked with fresh garlic, herbs, and sprinkled with parmesan cheese and sea salt flakes.

TOOLS NEEDED TO MAKE THIS RECIPE

These are the tools that I’ve used to make these roasted butter and garlic potatoes:

• Vegetable brush – to clean the baby potatoes
• A bowl – I have this gorgeous mixing bowl that I use all the time!
• IKEA garlic press – the only garlic press that I will ever use. I’ve had this for over 5 years now and love it. Reliable, easy to use and wash and never breaks.
• Chef’s knife
• A small jar – to melt the butter
• Instant Pot
• Parmesan grater

HOW TO MAKE INSTANT POT POTATOES – STEP BY STEP

Step 1.

Start by washing your potatoes, I use a vegetable brush to get rid of any dirt. Dry the potatoes and slice them with a knife, I leave the smaller new potatoes as a whole and cut the bigger ones in halves.

Mince the garlic, chop the herbs and add them to the pot. Sprinkle with sea salt flakes.

Step 2.

Melt the butter in the microwave in a small jar, and pour it over the potatoes.

Step 3.

Add the vegetable broth, if you’re using a 6 quart Instant Pot or any other electric pressure cooker then you can use just 1/2 cup of broth although the minimum recommended amount is 1 cup. 

Stir the potatoes with the butter and the broth to make sure that the potatoes are well coated.

Step 4.

Close the lid, and seal the IP. Cook on manual and select high pressure for 7 minutes. When the cooking is finished, do a quick release, unlock, remove the lid and serve!

INSTANT POT POTATOES WITH GREEN BEANS AND CARROTS

If you would like to add more vegetables to this, you certainly can! I usually add carrots and green beans. But as the green beans cook quicker than the potatoes, I suggest cooking in the Instant Pot for 5 minutes instead of 7 on high pressure. If you don’t mind the potatoes just a bit firmer, leave them as they are. If you want them to be soft, just cut them in halves.

This is a great way to add more vegetables to your meals and goes so well with everything.

WHAT SIZE INSTANT POT IS NEEDED?

This recipe is tested in my wonderful 6 quart Instant Pot. If you’re using an 8 quart, you will need to use more liquid!

HOW CAN I MAKE A LARGE BATCH?

I do this all the time! This recipe is perfect for dinner parties. I use the same amount of liquid and double the amount of the potatoes, cook on high pressure for 8 minutes, then leave the pot on “keep warm” until it’s time to serve the potatoes.

Want more potato recipes? Check these out…

• Cheesy mashed potato cakes
• Vegan potato cakes with carrot and rice
• Crushed/smashed new potatoes
• Batata Harra (Middle Eastern hot potatoes)

And don’t forget to check out the rest of my Instant Pot recipes!

WEIGHT WATCHERS POINTS: 5 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN

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If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!

5 from 12 votes

Instant Pot Potatoes

These Instant Pot potatoes are cooked to perfection with butter, herbs and garlic. Served with grated parmesan cheese and parsley. A wonderful side dish to go with any meal, and ready in just 20 minutes!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 portions

Author Diana

Print Recipe

Ingredients

• 2 lbs 1 kg baby new potatoes washed and cut into halves
• 2 cloves garlic minced
• 1 tsp thyme
• 1 tsp oregano or rosemary
• 1/2 tsp ground black pepper
• 3 tbsp butter melted (I use sunflower butter)
• 1/2 cup 120 ml vegetable broth
• 1 tsp sea salt flakes

Instructions

• Wash the potatoes, then cut them into halves (I don’t cut the smaller ones and leave as a whole). Put them in the Instant Pot, then season them with herbs, garlic, pepper and salt. Add melted butter and vegetable broth.
• Seal the IP, click on manual then select high pressure and cook for 7 minutes. When the cooking is finished, do a quick release, unlock, remove the lid and serve. 

Video

Diana’s Tips

• The recommended portion size is 180 grams (6 oz) of potatoes per person.
• This recipe can be easily doubled, just add the amount of the ingredients except for the liquids.

Nutrition facts

Calories: 150kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 688mg | Fiber: 4g | Vitamin A: 220IU | Vitamin C: 19.6mg | Calcium: 54mg | Iron: 5.4mg

Course Side Dish

Cuisine International

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