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pressure cooker roasted potatoes in a white dish

Instant Pot Herb Roasted Potatoes

Pressure Cooker Herb-Roasted Potatoes are your new favorite side dish! Easy to make in 15 minutes yet packs amazing flavor.
Course Side Dish
Cuisine American
Keyword Instant Pot Herb-roasted potatoes, pressure cooker roasted potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 252kcal
Author Lalaine


  • 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
  • 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 stock


  • Wash the potatoes and pat dry.
  • 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, for about 5 to 6 minutes or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
  • Toss in herb seasonings. Add water/stock.
  • Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the sealing valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 minutes.
  • Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position. 
  • Open lid and transfer potatoes to serving platter. Serve hot.


Calories: 252kcal | Carbohydrates: 36.7g | Protein: 4.4g | Fat: 10.9g | Saturated Fat: 1.6g | Sodium: 596mg | Potassium: 1045mg | Fiber: 4.1g | Sugar: 2.4g | Vitamin A: 50IU | Vitamin C: 27.2mg | Calcium: 30mg | Iron: 2mg