Instant Pot Red Potatoes are so easy to make, and they are the perfect versatile side dish. Making potatoes in the pressure cooker while the rest of your dinner is cooking in the oven or the grill is a great trick. These are wonderful with almost any meal.
I like to use my Instant Pot to make side dishes, particularly when the main dish is using up a lot of my oven and stove space. Roast turkey, Roast Chicken, Meatloaf, and Pot Roast are some of the meals that I like to serve these potatoes with.
Instant Pot Red Potatoes are a great warm weather recipe too, when you don’t want to heat up the kitchen too much with boiling water. Grilled BBQ Chicken or a Grilled Steak go great with Instant Pot potatoes. Add on a salad, and dinner is ready!
Are you new to Instant Pot cooking? I have you covered with my Instant Pot Guide! Learn all of the ins and outs of your machine and get all of my best tips.
Why You’ll Love This Recipe
- Super Simple: This instant pot potato recipe couldn’t be any easier! There are only six ingredients, very little prep, and just about 15 minutes of cook time.
- Perfect Side dish: These potatoes are simply seasoned with garlic and butter so that they’ll match well with all of your dinner main dishes.
- Vegetarian, Gluten Free: It’s nice to have options like this, particularly when serving friends and family with varied dietary needs. This recipe can easily be made vegan too!
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: This recipe for instant pot potatoes is for small red potatoes. You’ll need 2 pounds (900g) of them, sliced in half. Slicing them allows them to cook faster, and also allows the potatoes to absorb the flavors we’re adding.
- Fresh Garlic: Minced fresh garlic is a flavor hero that goes particularly well with potatoes.
- Butter: Potatoes without butter are just not as good! Use a vegan butter substitute if you’d like.
- Vegetable Stock: This is the liquid for this instant pot potato recipe. It adds lots of flavor and keeps the recipe vegetarian. I make my own in the Instant Pot. It’s so good, cheap, and healthy! You can use other broth or stock as well.
- Fresh Parsley: For garnish. This is optional, but it looks so pretty.
How to Make Potatoes in the Pressure Cooker
Baby Red potatoes are easy to make with this instant pot potato recipe.
- Fill the Instant Pot: Add the potatoes, garlic, butter, and salt and pepper to the Instant Pot. Cover with vegetable stock and stir so that the potatoes are well coated.
- Cook: Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant pot will take around 7 minutes to come to pressure before the cook time starts.
- Release and Serve: When the cooking program ends, quickly release the steam. Carefully remove the lid and serve. Garnish with fresh chopped parsley.
You can follow this method and omit the butter and seasonings to use the potatoes in my red potato salad, it’s so good! Perfect for potlucks, Friendsgiving, or a quick lunch or brunch.
Sure! This recipe will work with all of the colors of baby potatoes. White, yellow, or even purple potatoes can be substituted here.
Check out my other Instant Pot Potato recipe for some ideas. That one has herbs and parmesan cheese with the potatoes.
Feel free to add your favorite spices or herbs to the instant pot. Some creole seasoning, Italian seasoning, or even just a few shakes of smoked paprika will be delicious.
I double this recipe all the time, particularly when people are coming over. I use the same amount of liquid, and double the amount of potatoes. The cooking instructions are exactly the same.
Cooked potatoes are best stored in the fridge in an airtight container for up to 3 or 4 days. Reheat in the microwave until just warmed through.
You can also freeze cooked potatoes in a freezer bag for up to 3 months. Reheat from frozen in the oven or microwave.
Add this super simple side dish to your repertoire, and you’ll be a dinner party expert in no time! Everyone loves these instant pot potatoes.
- 2 pounds (900g) red baby potatoes cut into halves
- 3 cloves garlic minced
- 3 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup (125ml) vegetable stock
- 6-quart instant pot
- Add the potatoes, garlic, butter, salt and pepper to the instant pot. Cover with vegetable stock, and stir so that the potatoes are well coated.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.
- When the cooking program ends, quickly release the steam. Carefully remove the lid, and serve. Garnish with fresh chopped parsley.
- Recommended portion is 6 ounces per person.
- When doubling the recipe, double all the ingredients but don’t double the liquid and keep the cooking time the same.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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