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pressure cooker roasted potatoes in a white dish
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4.11 from 196 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 252kcal
Author: Lalaine Manalo

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
US Customary - Metric

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

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