These Instant Pot red potatoes are a quick, flavorful side dish made with baby red potatoes, garlic, butter, and broth. They cook in about 7 minutes and come out tender, well seasoned, and not mushy, with a method that works for different potato sizes without guesswork.
A Few Notes Before You Start Cooking
I get the best results here with baby red potatoes that are close in size. If some are much bigger than others, I cut those in half so everything cooks evenly.
Seven minutes on high pressure gives potatoes that are tender but still hold their shape. A quick release helps keep that texture. If you let them sit too long, they soften more and can start to break apart.
I also prefer this method because the potatoes cook in the garlic and broth, so they come out well seasoned without needing extra steps.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Baby red potatoes: Use small, evenly sized potatoes for best results. This recipe works with baby red potatoes, small red potatoes, or new potatoes. Leave them whole if they are very small (about 1 to 2 inches), or cut larger ones in half so they cook evenly. You do not need to peel the potatoes for this recipe.
- Vegetable stock or chicken broth: Adds flavor while the potatoes cook. Water works too if you don’t have stock/broth available.
How Long to Cook Red Potatoes in the Instant Pot
Red potatoes cook in 7 to 8 minutes on high pressure, depending on size.
Cook times (high pressure):
- Small whole baby red potatoes (1 to 2 inches): 8 minutes
- Small red potatoes, halved: 7 minutes
- Medium potatoes, cut into chunks: 10 minutes
- Large potatoes, cut into large chunks: 10 to 12 minutes
If your potatoes are mixed in size, cut the larger ones so everything cooks at the same rate.
Release matters:
- Quick release: potatoes stay firmer and hold their shape
- Short natural release: softer texture
- Full natural release: very soft
For this recipe, quick release works best.
How to Make Instant Pot Red Potatoes
This method works in any electric pressure cooker, including the Instant Pot.
- Add all the ingredients to the Instant Pot. You only need enough liquid for the Instant Pot to come to pressure.
- Cook on high pressure for 7 minutes.
- Do a quick release. Carefully open the lid, toss the potatoes, and serve.
Tip!
If you prefer, you can cook the potatoes on a rack or in a steamer basket with 1 cup of water underneath. This gives a slightly firmer, more “steamed” texture instead of cooking them in broth.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Red Potatoes
Equipment
- cutting board
- Measuring spoons
- Measuring cup
Ingredients
- 2 pounds (900 g) red baby potatoes halved if large
- 3 cloves garlic minced
- 3 tablespoons (42 g) unsalted butter cut into small pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup (120 ml) low sodium vegetable stock
- Fresh parsley finely chopped, for garnish, optional
Instructions
- Add the potatoes, garlic, butter, salt, and black pepper to the Instant Pot. Pour in the vegetable stock, then give everything a quick stir.
- Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual and cook on High Pressure for 7 minutes. It will take about 6 to 7 minutes for the Instant Pot to come to pressure before cooking starts.
- When the cooking time is up, carefully quick release the pressure. Remove the lid and serve immediately, garnished with fresh chopped parsley if desired.
Notes:
- Use baby red potatoes that are similar in size so they cook evenly.
- If the potatoes are very small, leave them whole. If they are medium or large, cut them in half.
- When doubling the recipe, double everything except the liquid. Keep the cooking time the same.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over low heat until warmed through.
Nutrition Information
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.
© Little Sunny Kitchen
FAQs
Sure! This recipe will work with all of the colors of baby potatoes. White, yellow, or even purple potatoes can be substituted here.
You can add herbs, parmesan, or spices like smoked paprika or Italian seasoning.
Lynn says
What changes with an 8 quart? Thanks!
Diana says
You need 1 cup of liquid for an 8 quart.
Pat says
Great advice, thank you!
Elaine says
Hi! I’m relatively new to IP and want to try this. I only have one pound of red potatoes sitting here. I feel like I should definitely halve the garlic, butter, salt and pepper. Should I use the same amount of stock? Thank you.
Diana says
Hi Elaine, yes you need at least half a cup of liquid for a 6-quart Instant Pot. Enjoy!
Lisa G :-) says
Super quick and easy, and DELICIOUS!! The leftovers make great home fries for breakfast, too!!
Sue says
Best potato ever. All my family loved.
Thank you for the recipe.