If you want a side dish that comes together fast and still tastes like you fussed over it, these instant pot potatoes are about to earn a permanent spot in your weeknight rotation. Tender baby potatoes get tossed in a garlicky herb butter, pressure cooked until they are creamy all the way through, and finished with a generous shower of fresh parsley, thyme, and rosemary that makes the whole kitchen smell like a restaurant.
What I love most about this recipe is how forgiving it is. You can dress these potatoes up for a holiday spread or keep them casual next to a rotisserie chicken on a random Tuesday. Either way, the Instant Pot does the heavy lifting, and you walk away with buttery, herb-flecked potatoes in about twenty minutes from start to finish. No boiling a giant pot on the stove, no babysitting, and no dry, sad spuds in sight.
Why You’ll Love This Recipe
These potatoes hit that sweet spot between cozy comfort food and something you would happily serve to guests. The pressure cooker steams them evenly so every bite is soft and fluffy in the center while the outside soaks up all that melted butter and garlic. Because the whole thing happens in one pot, cleanup is almost an afterthought.
They are also wonderfully budget friendly. A bag of baby potatoes, a few cloves of garlic, and a handful of fresh herbs turn into a side dish that feels far more elegant than the grocery bill suggests. If you keep butter and broth on hand, you can practically make these on autopilot.
Best of all, they pair with almost anything. Roast chicken, seared steak, grilled salmon, or a big green salad all welcome a bowl of buttery herb potatoes on the table. This is the kind of recipe you memorize once and reach for again and again.
Ingredients
You only need a short, honest list of ingredients here. Start with 1.5 pounds of baby potatoes, either Yukon gold or red-skinned, since their naturally creamy texture holds up beautifully under pressure. There is no need to peel them, which saves time and keeps a little rustic character on the plate. If some of your potatoes are on the larger side, halve or quarter them so everything cooks evenly.
The flavor base is 3 tablespoons of unsalted butter and 3 cloves of minced garlic, gently sauteed so the garlic goes fragrant without browning. You will also need 1/2 cup of chicken or vegetable broth to build steam and infuse the potatoes as they cook. For the fresh finish, gather 2 tablespoons of chopped fresh parsley, 1 tablespoon of fresh thyme leaves, and 1 teaspoon of minced fresh rosemary. Season with salt and pepper to taste.
If you only have dried herbs, use about half the amount since dried herbs are more concentrated. Want extra richness? A splash of heavy cream stirred in at the end takes these over the top, and a little grated Parmesan or lemon zest gives them a fresh new spin.
Step-by-Step Instructions
Begin by washing and scrubbing your baby potatoes, then patting them dry. There is no need to peel them. If any are much bigger than a golf ball, cut them down so they finish cooking at the same time as the smaller ones.
Set your Instant Pot to the Saute function and add the butter. Once it has melted and is bubbling gently, stir in the minced garlic and cook for one to two minutes until fragrant. Keep a close eye on it here, because you want the garlic soft and aromatic rather than browned and bitter.
Add the potatoes to the pot and toss them so they are well coated in the garlic butter. Pour in the 1/2 cup of broth, making sure the potatoes are just barely submerged, and sprinkle in a little salt and pepper. That small amount of liquid is all the pressure cooker needs to build steam.
Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes. When the timer beeps, carefully perform a quick release by turning the steam valve to venting. Once the pressure is fully released and it is safe, open the lid away from your face.
Stir in the freshly chopped parsley, thyme, and rosemary, letting the residual heat wake up all those aromatic oils. Taste and adjust with more salt and pepper if needed. Transfer to a serving dish or leave them right in the pot for a casual dinner, garnish with a little extra herb, and serve warm.
Tips for the Best Instant Pot Potatoes
For the most flavor, try browning the butter before you add the garlic. That nutty, toasted quality carries all the way through the finished dish and makes people wonder what your secret is. If you are out of fresh garlic, a half teaspoon of garlic powder stirred into the broth works in a pinch.
Keep your potatoes similar in size so they cook uniformly, and resist the urge to add too much liquid. You want just enough broth to create steam, not to boil the potatoes. If you like a looser, saucier finish, stir in a tablespoon or two of heavy cream after cooking. These make a natural partner for a holiday main like my Instant Pot Turkey Breast with Gravy, and they round out a comforting spread alongside creamy Instant Pot cauliflower mash.
Leftovers reheat well with a little extra butter, so do not be shy about making a full batch. A quick warm-up in the microwave or a skillet brings them right back to life.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I use larger potatoes instead of baby potatoes?
Yes. Just cut them into smaller, evenly sized pieces, roughly the size of a baby potato, so they cook through at the same rate on the 6-minute setting.
How do I store leftovers?
Place cooled potatoes in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop with a little extra butter to refresh them.
Can I freeze these potatoes?
Freezing is not recommended. Cooked potatoes tend to turn grainy and watery once thawed, so these are best enjoyed fresh within a few days.
Can I make this recipe vegan or dairy-free?
Absolutely. Swap the butter for a plant-based alternative and use vegetable broth. The herb-forward flavor still shines through.
Why are my potatoes still firm after cooking?
They were likely too large or unevenly cut. Make sure pieces are uniform, and if needed you can reseal and cook for an additional 1 to 2 minutes on high pressure.
These buttery herb potatoes are proof that a great side dish does not need to be complicated. If you are building out a whole menu of comforting, veggie-forward sides, browse more healthy eating ideas to round things out, and when you make these, snap a photo and tag @thekitchensaid on Instagram so I can see your creation.
Instant Pot Herb Butter Potatoes
American · Side Dish
Tender baby potatoes tossed in garlicky herb butter and pressure cooked until creamy, then finished with fresh parsley, thyme, and rosemary.
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- Salt and pepper, to taste
Instructions
- Wash and scrub the baby potatoes, pat dry, and halve any large ones.
- Set the Instant Pot to Saute, melt the butter, add garlic, and cook 1 to 2 minutes until fragrant.
- Add the potatoes and toss to coat, then pour in the broth and season with salt and pepper.
- Secure the lid, set valve to sealing, and cook on high pressure for 6 minutes, then quick release.
- Stir in the fresh parsley, thyme, and rosemary, adjust seasoning, and serve warm.
Nutrition: 210 calories
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