Name: Instant Pot Potatoes
Prep time: 5 min
Cook time: 11 min
Total time: 28 min
Yield: 6
Ingredients: 3 lbs baby potatoes; 2 sprig fresh lavender leaves (optional); 2 sprig fresh rosemary (or ½ tsp dried rosemary); 15 basil leaves (or 2 tsp dried basil); ¼ tsp salt (leave out if using regular broth and no salt butter); ¼ tsp pepper; ½ tsp garlic powder; 2 tbsp salted butter; 2 tbsp olive oil; 1 cup beef broth (low sodium - or preferred broth)

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As a busy mom, there are days that dinner has to be easy. That is what I love about Instant Pot potatoes! They are easy and go well with just about anything you are making for dinner. I am always on a mission to find the perfect side dishes that can pair with things and not take up a lot of my time. Oh and it is a break from pasta for a side dish.

We have enjoyed these potatoes a few times now and I like that I can set them up, turn them on and go to the grill to cook the steaks (or whatever else we are having.) I plan on making these with Prime Rib too next time we make it. See, like I said they go well with everything! And can make an impressive side dish for your holiday dinner.

I have experimented with many different ways of making Instant Pot potatoes, these baby potatoes and mashed potatoes are our favorite. I will share the mashed potatoes as well in a future post, they are quite easy too.

Making Instant Pot Potatoes

We chose to use a mixture of different color potatoes:

You can use any baby potatoes, they will turn out the same. Two of us really like the purple potatoes, and two of us not so much. They are really good for you if you like them, use them!

We use broth and you can adjust this to match what you are making. If you don’t want a meat broth, you can use vegetable broth. If you are making beef, use a beef broth. We used beef in the recipe, but it is very flexible.

For our spices, we used fresh herbs from the garden. We will be drying some for use all winter as well. I do understand that lavender can be difficult to find if you do not have a plant, so it is optional and they will still be good. The rosemary and basil can be dried if you do not have fresh.

I put the spices in just like this, the whole sprig of lavender and a whole sprig of rosemary. I used 15 leaves of basil. The purple is also basil, we have both regular and purple basil. The taste is similar and either will work out.

Cooking the baby potatoes

Turn the Instant Pot onto saute and allow to heat until it displays hot. Add in the butter and oil. Once the butter is melted, add in the potatoes and saute stirring occasionally for about 5 minutes. Hit cancel.

Sprinkle the salt, pepper and garlic powder over the potatoes before adding in the broth. Once the broth is added, stir to be sure that the salt and pepper was mixed in evenly. Place the basil, lavender and rosemary on top of the potatoes. Put the lid on and set the vent to sealing. Press the pressure cook/manual button – some Intant Pot’s have pressure cook and some have manual. Set the timer to 6.

When it is done, do a manual release of pressure and you are ready to serve them. Be careful doing the manual release. I often do a slow release where I start to vent it and let the knob go close to the sealing position again so only a little bit of air comes out. This way I can walk away and do what else I have to do while the pressure is still releasing. It isn’t a major problem if you cannot get it to vent like this – manual release works the same. It is a habit for me with other dishes like Instant Pot cheesesteak pasta that is more likely to splatter while venting.

What is your favorite way to eat potatoes using the Instant Pot?

Instant Pot Potatoes

These Instant Pot potatoes are so easy to make and they go well with anything you are making with dinner from prime rib to grilled food.

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Course: Dinner, Side Dish, vegetable

Cuisine: American

Keyword: baby potatoes, easy potato recipe, Instant Pot, Potatoes

Prep Time: 5 minutes

Cook Time: 11 minutes

Pressure build and release: 12 minutes

Total Time: 28 minutes

Servings:

Calories: 253kcal

Cost: $4

Equipment

Instant Pot

Ingredients

3 lbs baby potatoes
2 sprig fresh lavender leaves optional
2 sprig fresh rosemary or ½ tsp dried rosemary
15 basil leaves or 2 tsp dried basil
¼ tsp salt leave out if using regular broth and no salt butter
¼ tsp pepper
½ tsp garlic powder
2 tbsp salted butter
2 tbsp olive oil
1 cup beef broth low sodium – or preferred broth

Instructions

Turn the Instant Pot on to saute and heat until HOT is displayed.
Add in the butter and oil. Once the butter is melted, add in the potatoes and saute stirring occasionally for about 5 minutes. Hit cancel.
Sprinkle salt, pepper and garlic powder over the potatoes. Add in the broth stirring to make sure the salt and pepper is evenly stirred through.
Place the lavender, basil and rosemary on top of the potatoes.
Place the lid on the Instant Pot and turn the valve to seal. Hit the pressure cook/manual button to turn on the high pressure and set it to 6 minutes.
When it is done, carefully do a manual release. The potatoes are ready to go in a serving dish, enjoy!

Notes

We use the mixed potatoes as half of us really like the purple potatoes. You can use any baby potato, it doesn’t have to be mixed color. They will turn out the same.

We eat a little less salt then most people so if you prefer to have more sodium, you will want to increase to 1/2 tsp unless you are using regular broth (we use low sodium.) We prefer to add salt on our plates with a family member having high blood pressure.

I understand that lavender sprigs are not easy to find if you do not have a plant. They are optional and you will still have great potatoes without if you are not able to find any.

Nutrition

Instant Pot Baby Potatoes