Instant Pot Herb Roasted Potatoes made easy in a pressure cooker. All you need is 15 minutes to turn baby potatoes into crisp, fluffy, and flavorful side dish the whole family will love!
Instant Pot, where have you been all my life?
I received an Instant Pot as a gift last Christmas, and it sat in our garage unused and almost forgotten for a couple of months. Not that I wasn’t excited to own the new craze in foodie town, but the thing had enough buttons to fly a plane, I was scared I’d press the wrong one and blow up our kitchen!
However, I’ve read plenty of rave reviews about this kitchen appliance and seen a plethora of delicious pressure cooker recipes on Pinterest I wanted to try. So early last month, I finally took my spanking new gadget out of the box, read the owners’ manual front to back twice thrice, made these pressure cooker herb-roasted potatoes, and it hasn’t left my kitchen counter since.
Guys, let me join the ever-growing flock of pressure cooking believers and say, Instant Pot is a must-have. If you’re struggling to have dinner ready for the family after a long day’s labor at work, this kitchen wonder will have delicious food on the table in a pinch.
Just imagine crisp, fluffy, and flavorful roasted potatoes, the whole family will love in 15 minutes or less! Pressure cooker potatoes will be your favorite recipe hack ever. You’ll have a mouthwatering side dish ready in less time it would take to preheat your oven.
True story–> I made one pound of baby potatoes for dinner last night, but since G and I were fighting fork to fork over the delicious pieces, I got up from the table and put in another pound in the Instant Pot. They were done before our roasted chicken and the rest of our meal lost steam.
Helpful tips
- I used olive oil to brown and crisp the potatoes because extra minutes on the treadmill to burn extra calories is never fun but feel free to swap with bacon or duck fat to amp up the flavor easily
- I browned the potatoes in the Instant Pot using the SAUTE feature, so I’ll have one less thing to wash. Add the potatoes in a single layer, so they crisp up nicely. You can cook in batches or pan-fry the potatoes in a skillet and just transfer to the Instant Pot to finish off.
- These roasted potatoes are customizable! They were amazing with the herb seasonings I tossed them with, but I’ve had equally delicious results with minced garlic, chopped shallots, Ranch seasoning, or Parmesan cheese.
- The baby potatoes I used were about 1 to 1 1/2 inches, and they pressure cooked to perfect tenderness in 7 minutes. For regular-sized potatoes, cut them into uniform pieces to ensure even cooking.
- If you want to keep the potatoes warm for an extended period using the KEEP WARM Instant Pot feature, adjust the pressure cooking time to about 1 to 2 minutes less.
How to serve
- Enjoy these Instant Pot roasted potatoes as a great side dish to your favorite roasted meat and veggies. They’re also delicious tossed in mixed greens or turned into hot potato salad with choice of dressing.
- Store leftovers in an airtight container or resealable plastic bag and keep in the refrigerator for up to 3 days.
- To freeze, arrange in a single layer on a baking sheet, cover loosely with plastic film, and put in the freezer until firm. When solid, transfer to a resealable bag and keep in the freezer for up to 3 months.
- No need to thaw to roast. Lightly grease a baking pan with olive oil and arrange frozen potatoes in a single layer on the pan. Roast in a 400 F oven, turning halfway through, for about 20 to 25 minutes or until completely heated.
Ingredients
- 2 pounds baby Yukon golds and red potatoes, about 1 to 1 1/2 inches in size
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup water or chicken or vegetable broth
Instructions
- Wash the potatoes and pat dry. Using a fork, pierce the middle of each potato.
- In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
- PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
- Add potatoes in batches and arrange in a single layer.
- Cook, rolling the potatoes on all sides, until lightly browned and crisp. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
- Toss in herb seasonings. Add water or broth.
- Close and lock the lid, making sure the sealing valve is set on SEALING. Pressure cook for 7 minutes.
- Once done, use QUICK RELEASE by pressing CANCEL and then turning the steam floating valve on the lid to the VENTING position.
- Open lid and transfer potatoes to a serving platter. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Judy says
Great recipe! Tried it for the first time and i love it! Will be making it again. Thank you for sharing!
Lalaine says
Thank you for the feedback, Judy. I am glad you enjoyed the recipe. 🙂
Andrea says
This is sooo confusing!!!! I don’t have a keep warm/cancel button… They’re separate buttons, and I don’t have a “manual cook ” button to just time cook.
What the heck is going on 😩
Nicol says
Just wondering if I want to add more potatoes to the recipe, is it not a good idea to put them on top of each other? I have a big family to feed so I’m just trying to find the most efficient way to do this.
Melissa says
Thank you for a delicious recipe! I browned my baby red potatoes in a Large skillet on the stove and then used the saute option to heat up the chicken stock in the instant pot. it helped me cook them a little faster. I have two instant pots and I was cooking a whole chicken in the other one. I am pinning this recipe.
Lalaine says
Thanks, Melissa, for the feedback. I am glad you enjoyed the recipe. I need to get myself another Instant pot, too. Will definitely make dinner quicker 🙂
SusanC says
I know I’m very late to this thread, but my husband and I tried these tonight and they were *delicious.* Thank you!
Lalaine says
Thank you for the feedback, Susan!
Sarah says
When doing a double or triple batch would you increase the amount of stock in the pot or leave it at 1/2 cup? I imagine increasing it would leave a lot of liquid leftover at the bottom right?
Heather says
Taking it to the next level? Add browned pork chops on top of the potatoes. Delilsh and all in one pot.
Lalaine says
What a great tip and perfect for busy weeknights! Thank you so much, Heather. Will definitely try adding pork chops next time I make these potatoes.
Bonnie Clark says
Do you cook for the same amount of time if you add pork chops or…I was thinking chicken thighs.? Thought I would brown both first and then cook in the instant pot together but not sure how long or which setting,
Debora says
Do you think these would hold up if you gave them a few minutes in the oven to help with the skin?? can’t wait to make a batch of these. I think the baby potatoes come in a 2 pound bag…is 1/2 a cup enough for that, or would you use more water/broth?
Snickers42996 says
Absolutely delicious! Today is the first time I used my new Instant Pot. I fixed hard boiled eggs first and they were amazing. Peeled perfectly.
The second thing I tried was these fabulous potatoes! The only thing I changed was I used 1/4 t each of the herbs and tossed them in a little butter. They melted in my mouth! I’m so excited that I’m not “scared” to use my IP now. Thank you for sharing!
Lalaine says
Thank you for the feedback! I can just imagine the added flavor from the butter, yum!
Steph says
Hi! I’m hoping to try out this recipe tonight, but I have a question? Is the final amount of potatoes you list in the ingredients more than what typically fits on the bottom of the IP pan? Do I need to sauté in batches and then throw them all in when I add the stock?
Alternatively, if the weight of potatoes you list fits the bottom of the pot, have you ever tried bigger batches?
Lee Ann says
Hi Lalaine,
These look great! I wonder, though, how do they stay crisp after you’ve steamed them?
Lalaine says
Hi Lee Ann,
The skin won’t be as crispy as one you’ve roasted in the oven but browning them first does give them a bit of texture and lots of flavor. It’s a good trade-off for me as the potatoes really come out tasty and cook really fast.
Pat says
It mentions leaving on warm but decreasing the time to cook for that. We are planning on eating right after church on Christmas Eve so would like to have them ready when home. If we are gone a little over an hour, do you think they would get too mushy? I would start just before we left and then leave while gone.
Lalaine says
Hello Pat,
I’ve left the potatoes on warm and they hold up well but I’ve never tried keeping them longer than 30 minutes the most so I am worried more than an hour would be too much? You might have to decrease the cook time more. I also read a tip in an IP group on Facebook that might work better and allow you to make them when you get back from church. A regular user said she browns the potatoes in a skillet and while she browns the potatoes, she sets the water/broth on saute mode so by the time she adds the potatoes to cook, the water is already hot and the IP takes less time to reach pressure. The longest part of this recipe is waiting for the IP to reach pressure and if you can cut through that, the potatoes will be ready in less than 10 minutes.
Merry Christmas!
Mary says
I’m making these right now. To avoid the potatoes sitting in water in the IP I used a steamer basket inside the pot with the water underneath. I tried the metal rack first but the potatoes fell through the holes. Hopefully my steamer basket works ok! I’ll
Let you know how they come out!
Lalaine says
Yes, please, let me know how they turned out with the steamer basket. I’d love to get one, too.
Amy says
Was wondering how they came out with the steamer basket. Thanks.
Debora says
Mary…how did they come out with the steamer basket?
Michal says
I’m new to the IP, can I double or triple this recipe? I have the 8 qt. I want to make it for xmas for a large group. If not, I’ll just do it in batches. Thanks in advance!
Jamie says
We love this! I had too many potatoes and a lack of effort to brown them all in the pot in batches. I just think the seasoning blend is really really good. And the time is perfect. Everyone loved them! The 13 year old said they remind him of truffle fries, which makes me think of a few modifications to make that more true (he looooves truffle fries). Thank you for sharing!
Lalaine says
Thank you so much, Jamie, for the feedback. I am glad you the family loved them. I can’t wait to try them with truffle oil, thanks for the tip 🙂