Instant Pot Potatoes are so easy to make, and are the perfect fast side dish for so many dinners. These buttery little beauties practically melt in your mouth. My family is obsessed with this easy garlic potato recipe.
A few years ago we made some simple Roasted Baby Potatoes to accompany my Top Round Roast for a photo shoot. It was like an accidental recipe. Something I threw together on a whim. But we totally fell in love with it. It became our go to recipe anytime we needed a side dish.
Since then, I’ve been wanting to make an Instant Pot version. I am lucky that I have a double oven and can make roast beef in one and potatoes in the other, but I know not everyone has that. This Instant Pot potato recipe takes care of that. In fact, when we pressure cook the potatoes it is faster than the original, while still being just as buttery and delicious.
Had that for supper tonight and they are delicious! I sprinkled parsley and cheese over them.
How to Cook Potatoes in Instant Pot
This is a brief overview of this recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Prepare the potatoes. Make sure they are washed, and cut in half. Extra large baby potatoes should be cut in fourths.
- Put the potatoes in the Instant Pot. Cover them completely with water. The amount of water you use is less important than them being completely covered.
- Seal the Instant Pot. Set the valve to the sealing position (not venting). And set the Instant Pot for manual and high pressure, for 5 minutes. The Instant Pot will take some time to come to pressure (about 13 minutes) then it will count down the 5 minutes.
- Vent the Instant Pot. When the pressure cooker is done cooking and the timer goes off, release the pressure and let the Instant Pot vent. Doing a quick release is a really important step. If you don’t do this, your potatoes will be over cooked.
- Open the Instant Pot. Once the float valve drops, open the Instant pot. Carefully drain the water.
- Season the potatoes. Transfer the cooked potatoes to a serving bowl and toss with melted butter, garlic, salt and pepper. Serve and enjoy!
How Long to Cook Potatoes in Instant Pot
Instant pot potatoes – regardless of what kind you are making – only need 5 minutes on high. If you have extra small creamer potatoes, you will want to set it to only 3 minutes. The key is to release the pressure when the timer goes off. The pressure cooker will release pressure faster than if you do a natural pressure release and this way the potatoes will not over cook.
What Potatoes to Use for Instant Pot Potatoes
For this recipe, I love using baby Boomer Gold Creamer Potatoes. They are so soft and buttery. They cook perfectly and they really lend themselves to this simplistic recipe with minimal seasoning.
That being said, you could use any potatoes for this. This same recipe will work with red potatoes, Yukon gold potatoes, or Russet potatoes and it would be delicious. Cut the potatoes to 2 inch cubes, there is no need to peel them, and set the Instant Pot to 8 minutes instead of five minutes.
Potatoes with Fresh Garlic
Because the garlic doesn’t get cooked in this recipe, it has a strong taste. We love that, but if you want a more subtle garlic taste, I suggest cooking the garlic.
- Cook the garlic in the water with the potatoes. Then use a fine mesh sieve to drain it so you retain the garlic.
- Cook the garlic in the butter on the stovetop while the potatoes are cooking in the Instant Pot. Then toss the potatoes in that cooked butter when they are done.
Doubling the Recipe
To double the recipe, keep the cooking time the same, just double the amount of potatoes you are using and make sure they are completely covered in water. Then double the butter, garlic, salt, and pepper.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the oven, covered, or in the microwave, covered.
Recipes to Pair with Instant Pot Potatoes
- Turkey Tenderloin Recipe: This tenderloin has the best marinade, and roasts in the oven while these potatoes whip up in your pressure cooker.
- Baked Chicken Legs: Served up with my delicious BBQ sauce, these are fantastic and perfect with these potatoes.
- Lemon Chicken: Done in only 30 minutes, this is perfect to whip up while your potatoes are cooking.
If you make these Instant Pot Potatoes or any of my other recipes leave me a comment and let me know what you think!
Instant Pot Garlic Potatoes
Ingredients
- 1.5 pounds boomer gold creamer potatoes washed and cut in half, see notes 1 & 2 (680.4 grams)
- 3 cups water see note 3
- 3 tablespoons unsalted butter
- 2 cloves garlic minced, see note 4
- 1 teaspoons kosher salt if using table salt, start with only 1/2 teaspoon
- 1/4 teaspoon black pepper
Instructions
- Place your prepared potatoes in the bottom of the Instant Pot.1.5 pounds boomer gold creamer potatoes
- Cover with water. Put on the instant pot lid and set it to the sealing position.3 cups water
- Set the Instant Pot to manual and high. Set the time for 5 minutes.
- At the end of the time, do a quick pressure release to release the pressure. This is important. If you do a natural release (don't unseal the pot at the top), the potatoes will over cook. Once the float valve drops, open the Instant Pot carefully.
- Drain the water. Make sure to completely drain them. Toss them with the melted butter, garlic salt, and pepper. Serve and enjoy.3 tablespoons unsalted butter, 2 cloves garlic, 1 teaspoons kosher salt, 1/4 teaspoon black pepper
Notes
- Alternatively, you can make this recipe with any type of potato. Simply wash and cut the potatoes into 2 inch cubes. Set your Instant Pot for 8 minutes instead of five.
- If your creamer potatoes are very small, cook for 3 minutes or skip cutting them in half.
- The amount of water you use is less important than making sure the potatoes are completely covered.
- Because the garlic isn’t cooked in this recipe, there is a very strong garlic flavor. If that isn’t appealing to you, you can cook the garlic in the water with the potatoes and drain it all in a mesh sieve. Alternatively, you can cook the garlic in the 3 tablespoons of butter while the potatoes cook and toss them with that butter when they are done cooking.
Judith Fulton says
had that for supper tonight and they are delicious~! sprinkled parsley and cheese over them.
I’m so glad you liked them, Judith!
Kat says
I got a pre-loved instant pot from a family member and was a bit hesitant to use it -they are kind of intimidating. A lot of the guides said to try something easy like a side or something. I sat down at my computer to search for “side dish instant pot recipes.” I happened to have facebook open already and caught a glance of the stories and the story for this recipe was right there. It was fate.
I was finally brave and tried it tonight and it was yummy. The perfect way to dip my toe into the waters of the wonder of the instant pot. Thank you.
You are so very welcome! I hope you feel confident to try more of my Instant Pot recipes now.
Tricia says
Made this as written, then stirred in a little leftover crema and chives from the backyard. Everyone loved it. Definitely will make again.
I’m glad you liked it, Tricia!
Kim S says
Just found and made this recipe for supper as written. I was looking for a way to make baby potatoes without having to heat up the kitchen. Very simple and yummy – thank you!
I’m so glad you liked it as much as I do!
Becky L. says
These potatoes sound so good. I wonder if I could saute the garlic with the butter just to cook the garlic just a bit?
Yes! That would work really well with this. And then just pour the garlic butter over them at the end.