Picture this: buttery, herby, melt-in-your-mouth baby potatoes with a golden edge, all ready in just a fraction of the time it usually takes. My Instant Pot Herb Butter Potatoes are a year-round favorite—perfect for busy weeknights and impressive enough for a dinner party. Plus, there’s just one pot to clean, making it a total win!
If you’re looking for a simple side dish with maximum flavor and minimal effort, this recipe is going to be your new best friend.
Why You’ll Love This Recipe
- Stress-Free Cooking: The Instant Pot does all the heavy lifting, freeing you up to bask in the compliments when these hit the table.
- Simple Ingredients: You probably already have most (if not all) of these ingredients in your pantry and fridge.
- Customizable: Love rosemary? Prefer thyme? This recipe is flexible enough to suit your herb of choice.
- Versatile: Serve these potatoes alongside steak, chicken, fish, or make them the star of a veggie-packed spread.
Ingredients Breakdown
- Baby Potatoes: The smaller size cooks quickly and evenly in the Instant Pot. Yukon Gold or red-skinned work beautifully.
Pro Tip: If you can’t find baby potatoes, chop larger ones into uniform pieces to ensure even cooking. - Butter: Adds richness and a silky texture. Go for unsalted so you can control the seasoning.
- Fresh Herbs: A mix of rosemary, thyme, and parsley brings a vibrant, earthy flavor, but feel free to swap in dried herbs in a pinch.
- Garlic: Because no good potato recipe skips garlic! Smashed cloves infuse the butter with aromatic goodness.
- Chicken Broth: This liquid not only helps the potatoes cook but also adds depth. Use vegetable broth for a vegetarian option.
- Salt and Pepper: The dynamic seasoning duo! Adjust to taste.
Step-by-Step Instructions
- Prep the Potatoes: Give your baby potatoes a good scrub and pat them dry. No need to peel—half the flavor is in the skin!
- Sauté the Garlic and Herbs: Set your Instant Pot to “Sauté” mode. Once hot, add the butter and smashed garlic cloves. Sauté until fragrant, about 1-2 minutes. Toss in your fresh herbs for an extra punch of aroma.
- Pressure Cook: Add the potatoes and chicken broth to the pot, stirring to coat everything evenly. Lock the lid, set the valve to “Sealing,” and cook on high pressure for 7 minutes.
- Quick Release: Once the timer beeps, carefully turn the valve to “Venting” to release the steam. Safety first—use a towel or oven mitt to prevent burns!
- Finish with Herb Butter: Drain any excess liquid, switch back to “Sauté,” and let the potatoes crisp slightly in the infused butter at the bottom of the pot. Sprinkle with extra fresh herbs and season with salt and pepper to taste.
Chef’s Tips and Tricks
- Don’t Overcrowd: If you double the recipe, make sure your potatoes don’t exceed the “max fill” line of your Instant Pot.
- Taste Before Serving: The salt level will depend on your broth, so give those potatoes a taste and adjust as needed!
- Extra Crunch: After sautéing, toss the potatoes under the broiler for a minute or two to get an even crispier edge.
Recipe Variations and Serving Suggestions
- Make It Vegan: Swap the butter for your favorite plant-based alternative and use vegetable broth.
- Spice It Up: Add a pinch of red chili flakes or smoked paprika for a bit of heat and depth.
- Perfect Pairings: These potatoes shine with grilled salmon, garlic herb chicken, or a fresh garden salad on the side.
FAQs
- Can I store leftovers? Absolutely! Store any cooled leftovers in an airtight container in the fridge for up to 3 days.
- How do I reheat them? Pop them in the oven at 350°F (175°C) for 10-15 minutes, or give them a quick sauté in a skillet to bring back their crispiness.
- Do I need to peel the potatoes? Not at all! The skin adds great texture and flavor.
Instant Pot Herb Butter Potatoes
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Serves: 4-6
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/4 cup chicken or vegetable broth
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to “Sauté” and melt the butter. Add garlic and herbs, sautéing until fragrant.
- Add the potatoes and broth, stirring to coat. Lock the lid, set the valve to “Sealing,” and pressure cook on high for 7 minutes.
- Perform a quick release and carefully open the lid. Drain any excess liquid.
- Switch back to “Sauté” and crisp up the potatoes in the remaining butter. Season with salt and pepper, and garnish with more fresh herbs. Serve hot!
These herb butter potatoes are the ultimate side dish—simple, flavorful, and so versatile. Let me know how they turned out for you! Leave a comment below or share your version on social media with #TheKitchensAid. I can’t wait to see your creations!
