Instant Pot Creamy Potatoes Recipe

Instant Pot Creamy Potatoes - ready in 15 minutes or less, these crispy and creamy potatoes were perfectly roasted in the Instant Pot pressure cooker. So delicious with garlic and aromatic herbs.

Course Side Dish
Cuisine American
Keyword Instant Pot Creamy Potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 344 kcal


  • 1 lb 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
  • 1/2 cup heavy whipping cream
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 3 dashes ground black pepper
  • 3 dashes cayenne pepper, (optional)
  • 1 tablespoon bottled grated Parmesan cheese
  • 1/2 tablespoon lemon juice


  1. 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 1-2 minutes, until the surface turns brown and crispy. Turn the potatoes over and repeat the same. Add the garlic, herbs, heavy whipping cream, chicken broth, salt, heavy whipping cream, garlic powder, lemon juice, salt, black pepper, cayenne pepper (if using), Parmesan cheese and lemon juice.
  2. 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. Serve immediately.

Recipe Notes

I used a 6-quart Instant Pot. My heavy cream didn't curdle during pressure cooking.

Nutrition Facts
Instant Pot Creamy Potatoes Recipe
Amount Per Serving (3 people)
Calories 344 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 56mg19%
Sodium 445mg19%
Potassium 741mg21%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1110IU22%
Vitamin C 36.1mg44%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.