Creamy Instant Pot Potatoes

4.72 from 7 votes
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Creamy Instant Pot potatoes cooked in 10 minutes. This recipe yields soft and tender potatoes in a rich herb-garlic sauce packed full of flavors.

Instant pot potatoes in creamy sauce.
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Instant Pot Potatoes

Potatoes cook fast in an Instant Pot. This creamy Instant Pot potatoes recipe is a perfect side dish.

Potatoes go well with any protein of your choice: baked pork chops, chicken tenders, cod recipes, chicken breast recipes or steak.

These creamy potatoes are crisp on the outside and soft, fluffy and tender on the inside.

Potatoes in Instant Pot.

Potatoes In Instant Pot

Instant Pot potatoes recipe  with garlic and herbs.

How to cook potatoes in Instant Pot? How long to cook potatoes in Instant Pot?

These are the most common questions about cooking potatoes using an Instant Pot pressure cooker.

To create enough steam to pressure cook potatoes, you need liquid.

For this recipe, I used chicken broth as the liquid. The cooking time is 10 minutes, with 2 minutes on Saute Mode and 8 minutes on Manual High Pressure mode.


How To Make Instant Pot Potatoes

Potatoes pressure cooked in an Instant Pot with garlic and herbs.

First, saute the potatoes until they turn crispy, then pressure cook on high in the Instant Pot with chicken broth.

I seasoned the potatoes with garlic, thyme, oregano, Italian Parsley, Parmesan cheese, salt, black pepper, cayenne pepper and lemon juice.

I finished the dish by adding whipping cream.

This recipe cuts the total cooking time to half as there is no need to use the skillet or the oven to roast the potatoes.

All in all though, I find Instant Pot to be a superior kitchen utensil to cook potatoes.

It’s so much easier and quicker to cook. In just 10 minutes, you’ll have potatoes with a soft and moist center and crispy exterior.


Frequently Asked Questions

How many calories per serving?

This recipe is only 357 calories per serving.

How to cook potatoes in Instant pot.

What To Serve With Creamy Potatoes

Serve the potatoes as a side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.72 from 7 votes

Instant Pot Potatoes

Creamy Instant Pot potatoes cooked in 10 minutes. This recipe yields soft and tender potatoes in a rich herb-garlic sauce packed full of flavors.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 People
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Ingredients  

  • 1 lb (500g) baby potatoes, cut into halves
  • 1 1/2 tablespoons olive oil
  • 6 cloves garlic, unpeeled
  • 1/2 tablespoon chopped thyme
  • 1/2 tablespoon chopped oregano
  • 1/2 tablespoon chopped Italian parsley
  • 1/4 cup chicken broth
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 3 dashes ground black pepper
  • 3 dashes cayenne pepper, optional
  • 1 tablespoon bottled grated Parmesan cheese
  • 1/2 cup heavy whipping cream

Instructions 

  • Set the Instant Pot to Saute mode and wait until the indicator shows HOT. Add the olive oil. When the oil is fully heated, add in the potatoes, skin side up first.
  • Leave the potatoes and cook for about 2 minutes, until the surface turns brown and crispy. Turn the potatoes over and repeat the same. Add the garlic, herbs, chicken broth, lemon juice, salt, black pepper, cayenne pepper (if using) and Parmesan cheese.
  • Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Set the Saute mode, add the heavy whipping cream, stir well and reduce the sauce a bit. Serve the Instant Pot potatoes warm.

Notes

I used a 6-quart Instant Pot.

Nutrition

Serving: 1g, Calories: 357kcal, Carbohydrates: 36g, Protein: 6g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 492mg, Fiber: 4g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





13 Comments

  1. Chew says:

    How to cook if using normal gas stove????

    1. Rasa Malaysia says:

      Just follow the steps and use gas stove instead of Instant Pot.

  2. Ken says:

    5 stars

  3. Lynn Bean says:

    Garlic or garlic powder?

    1. Rasa Malaysia says:

      Garlic, as stated in the recipe!

      1. Lynn says:

        The directions say both garlic and garlic powder

        1. Rasa Malaysia says:

          It was a typo.

  4. Earl Rapp says:

    Hello,
    Your recipe for creamy potatoes is very poorly edited. You have duplication of ingredients and are missing some of the ingredients called for in the Method.
    Earl Rapp earlrapp@comcast.net 7/02/18

  5. Karen Jones says:

    5 stars
    Hi Bee!
    It worked for me! The potatoes were dekicious too!
    I made them earlier and had to keep them warm but it was ok and I even put them in pyrex and in oven and tgey got bubbly-

    Thanks,
    Karen

    1. Rasa Malaysia says:

      Hi Karen, glad that you liked this Instant Pot Creamy Potatoes recipe.

  6. Brianne says:

    I followed the recipe to the T and my instapot kept saying BURN during the manual pressure part. Any suggestions?

    1. Rasa Malaysia says:

      Hi Brianne, that’s very strange. Did you use a 6 quart? Increase the chicken broth to 1/2 cup? Or make sure you have nothing stick to the bottom of the pot.