These Garlic Herb Instant Pot Potatoes are so easy to make and loaded with flavor! With delicate Creamer potatoes, garlic, and herbs, this is a side dish that everyone loves. Just a couple of minutes’ prep is all you need!
An Easy Instant Pot Potato Recipe
I never thought that Instant Pot potatoes would be the thing to win me over with pressure cooking, but what can I say? They’re so easy to cook, and they turn out so fluffy inside. Plus, the cook time is hands off. What could be better?
While Instant Pot Baked Potatoes were my first love, and Instant Pot Mashed Potatoes were my second, these garlic herb Instant Pot potatoes are right up there. They might even have taken first place! Especially with the easy garlic and herb combo—it’s one I never tire of.
What You’ll Need
Here’s the list of ingredients for this easy potato recipe. If you want to see the full recipe with amounts and nutrition information, just scroll down to the recipe card at the bottom!
- Potatoes: For this recipe, I like to use Creamer potatoes, because they have delicate skins (no peeling!) and a creamy interior.
- Chicken Broth: I usually go for low sodium chicken broth, so the dish doesn’t get overly salty. You could also use vegetable or beef stock.
- Salt and Pepper
- Butter: Use unsalted butter
- Dry Herbs: Parsley and thyme. You could also use a combination of rosemary and sage if you prefer.
- Garlic Powder
How to Make Garlic Herb Instant Pot Potatoes:
So just how do you make these Instant Pot potatoes? It’s really easy! All you have to do is make sure the potatoes are cut in roughly the same size, and pressure cook with the broth. From there, drain off the water and add the butter and seasonings. Done!
- Prep the Potatoes. Cut the larger potatoes in half, but leave smaller potatoes whole. Place all of the potatoes in the Instant Pot with the broth, and sprinkle with 1 teaspoon salt.
- Cook. Lock the Instant Pot lid into place, and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure, and then it will begin counting down the two minutes. Once the cook time is up, allow the pressure release naturally for 5 minutes, and then do a quick release.
- Drain and Season. Drain the liquid from the pot, and add the butter, another half teaspoon of salt, the parsley, the garlic, the thyme, and the black pepper. Stir gently until butter is melted, and adjust the salt and pepper to taste.
- Enjoy!
How Long Does It Take to Cook Potatoes in the Instant Pot?
All types and sizes of potatoes require different cook times in the Instant Pot. For these small, Creamer potatoes, 2-3 minutes is plenty (don’t overdo it! Mushy potatoes aren’t that appetizing).
For larger Instant Pot “baked” potatoes, 15-20 minutes is necessary, and sometimes longer if the potatoes are quite large.
For diced potatoes when mashing, 2-3 minutes is lots, as the pieces are so small to begin with.
Aside from the cooking time, you need to plan for the release time as well. In general, a quick release is recommended for potatoes, especially with the smaller potatoes as they will become overcooked more quickly. But for Instant Pot baked potatoes, a natural pressure release may be better.
Tips and Variations
This recipe will definitely be a crowd-pleaser if you make it as-is, but I do have some tips and variation ideas to share! Here are some of my favorites.
- If you don’t have Creamer potatoes, you can make this recipe with cubed red potatoes (about 1″ in size). The cook time won’t change!
- If you want to jazz up the dish, drain the broth when the potatoes are done. Then add a splash of cream, and a teaspoon of basil pesto.
- For a cheesy twist, drain the broth, add a drizzle of ranch, and a sprinkling of shredded cheddar cheese.
Serving Suggestions
To serve, I like to have an easy main course, like one of these! You can also serve with a few veggie options for a light vegetarian dinner.
- Pork Tenderloin: This Instant Pot Pork Tenderloin with Garlic Herb Rub is fall-apart tender and perfectly seasoned with a blend of savory spices.
- Tuscan Chicken: My Baked Tuscan Chicken Breasts are tender and juicy, smothered in a creamy Italian sauce.
Creamy Chicken Thighs: Another great Instant Pot recipe, these Creamy Garlic Instant Pot Chicken Thighs are a family favorite! You’ll love the scrumptious alfredo-like sauce.
How to Store and Reheat Leftovers
To store, place the cooled potatoes in airtight containers. Refrigerate for 3-4 days.
Reheat your potatoes in the microwave, or in a covered skillet on the stovetop. Heat until the potatoes are piping hot when cut open with a fork. Make sure to watch out for hot and cold spots when microwaving.
Garlic Herb Instant Pot Potatoes
written by Ashley Fehr
Ingredients
- 2 lb Creamer or baby potatoes
- 1 1/2 cups low sodium chicken broth
- 1 1/2 teaspoons salt divided
- 2 tablespoons butter
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
Instructions
- Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker.
- Pour in the broth and season with 1 teaspoon salt.
- Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
- Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
- Drain the liquid from the pot and add the butter, remaining ½ teaspoon salt, parsley, garlic, thyme, and black pepper.
- Stir until butter is melted and adjust salt and pepper to taste. Serve.
Notes
Nutrition Information
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Jenny says
My family loves these potatoes! I make these all the time. I use vegetable broth to make them vegetarian and 1/4 tsp dried parsley instead of 1 tsp because when I tried it that way it was overpowering. They are a hit and one of our favorite potato recipes!
Bonni says
Delish! Easy too. I didn’t halve the larger ones, so needed the full 3 min. Used non diary butter and fresh parsley and love it!
The Recipe Rebel says
Hi Bonnie! So glad you enjoyed the recipe! Thank you for this kind review!
Nilsa says
Great recipe a real treat.
The Recipe Rebel says
Thanks Nilsa!
Jennifer P says
These are delicious. A nice summer recipe that won’t heat up the house or if you just want a quick potato side for a meal.
The Recipe Rebel says
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
LJ says
So easy to make and they were delicious! I used rosemary instead of thyme. I will definitely be using this recipe again. I can’t wait to try other variations with this method. Thank you!
The Recipe Rebel says
Hi LJ! So glad you enjoyed the recipe! Thank you for this kind review!
Karen says
Absolutely delicious!
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Susan says
All I have are russet potatoes. If I peel and cube them, do you think I could still do 3 min with quick release?
By the way, I have made this several times with red potatoes and LOVE it. It’s my go to for pitch ins when I don’t have a lot of time.
Also, if there are any left, they make really good fries potatoes for breakfast because they crisp up really well in bacon grease m, and the flavor is great. That’s my husband’s favorite thing about this recipe.
The Recipe Rebel says
It would likely work Susan! Let me know how it turns out!
Kieran says
Is the leftover broth usable?
The Recipe Rebel says
Hi Kieran, if you mean the liquid that is leftover after cooking, I’d say no but I think that would be up to you on what you’d like to do with it. Hope you enjoy the recipe!
Judith Cromwell says
I needed something good to go with dinner and found this. Omg, outstanding and will do again. I didn’t have parsley, so I used Italian seasoning.
The Recipe Rebel says
Hi Judith! So glad you enjoyed the recipe! Thank you for this review!
Judith Cromwell says
You are very welcomed and now my husband ask for them daily with dinner..lol
MJ says
This was delicious. My husband’s only complaint was that the sauce was so good he wished there had been way more!
The Recipe Rebel says
Hi MJ! So glad you enjoyed it! Thank you for this kind review!
Julie says
I found this recipe since I am having family for dinner next week. My oven is broke so I thought about using my instant pot. I am hoping i can make them earlier and just keep them warm in the instant pot. Will that work or will they get mushy? Has anyone tried or have any suggestions?
The Recipe Rebel says
Hi Julie! I haven’t tried this myself, but I really think it would depend on how long you wanted to keep them warm. A few minutes or so would be fine, but for a long time, they would continue to cook and might possibly get mushy.
Su says
This sounds delicious! I don’t have thyme or parsley, could I omit all dry seasonings and use a pkg. of garlic & herb salad dressing mix?
Thanks.
The Recipe Rebel says
Hi Su! I’ve never tested this recipe with a salad dressing mix before so I wouldn’t be able to advise on that. If you decide to experiment, let me know how it goes!
Lisa says
Delicious and very easy to make. My family loved them.
Ashley Fehr says
Thanks Lisa!
CritterCrazy says
Everyone in the family loved these, and they were SO EASY to make! We got a five pound bag of baby creamer potatoes at Costco, and probably four pounds of them fit in my 6-qt Instant Pot. I added fresh chopped rosemary, and it was the perfect finish. Thanks for a recipe I will be making constantly now!! 😀
Ashley Fehr says
I’m so happy to hear that!
Vicki says
Oh, these potatoes are SO good, and were the perfect dish to accompany the chicken legs I’d made and marinated in a chimichurri type mixture. Mixed vegetables and apple crisp rounded out our dinner. I like the fact that they’re also very easy and quick! (Yay for the instant pot!) By the way, I enjoy reading your comments and suggestions….you give some really good ideas for things you can substitute or add, and I like to read through the dishes you list that would go well with the featured dish. I like it all…great job!
Ashley Fehr says
Thank you so much Vicki!
Kristy says
Mine turned to mush so made mashed potatoes. LOL
Ashley Fehr says
I’m sorry to hear that! I hope they were delicious anyway 🙂
David M Thompson says
Thge recipe looks good. I’m using it tonight. I appreciate it. I do NOT appreciate all the verbiage around it, about how good it is, how my family will love it, etc. Nor all the photos. I can follow instructions. I can read. I don’t need photographs of potatoes. I need info about pressure cook time, settings, and cool-down time. I shouldn’t have to hunt through a forest of words and pictures to find this information.
Ashley Fehr says
Hi David! There is absolutely no hunting required. The jump to recipe button at the top of every post takes anyone who doesn’t need the additional tips and tricks (which is really what every post includes, and really does not go into lengthy detail about how your family will love it) right to the recipe. It’s pretty handy, right?!
Brandy says
I am trying this recipe tonight, out of curiosity how would the potatoes fair in the oven to crisp up a bit?
The Recipe Rebel says
Hi Brandy! It would likely work! Enjoy!
Hilary says
Well David, I usually just jump to the recipe, but lots of us do in fact appreciate the little hints and comments. I can read too, but again, lots of us also appreciate seeing how the dish should turn out. I happen to be a very visual learner, so the photos, while not necessary, are fun.
Jamey says
Wow.
I usually don’t reply but you can’t seem to be able to spell the word “the” at the beginning of your unnecessarily rude tirade.
Great recipe!!
Pshaw says
Good lord, the time it took for you to write how much you hate words and photos… go cook something for crying out loud. Sheesh.
Zachary says
Wow, Dude relax. You must be from America with that sense of entitlement. Just like every recipe blog, though and time is taken by the author. Just some advice (that you didn’t ask for) Just scroll to the bottom for the meat & potatoes (lol) of the recipe. Happy cooking!
Patricia says
That was a rude comment about Americans! Do better Zachary!!
Loved the recipe!
Onnie says
You must be super fun at parties, David!! Talk about entitled. Sheesh. I, on the other hand, am VERY appreciative of the time it took to create this post. The pictures, instructions and extra care shown in the details helps me (and surely many others) create food with love.
Ashley, great job on the recipe!!!
Ashley Fehr says
Thanks Onnie!
Jack Trainer says
You sound fun! 🤗