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Instant pot potatoes
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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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Potatoes
Cuisine: Instant Pot Recipes
Keyword: instant pot potatoes
Servings: 3 People
Author: Bee Yinn Low

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