Instant Pot Baby Potatoes Recipe
User Reviews
4.9
Instant Pot Baby Potatoes Recipe
Description
The Instant Pot Baby Potatoes recipe uses 2 pounds of baby potatoes browned in butter and olive oil before pressure cooking with Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, and chicken or vegetable stock. This method ensures the potatoes have a soft, creamy inside with lightly seared edges from the sauté step. The seasoning mix provides herbaceous and mildly smoky flavor notes without overwhelming the potatoes. After cooking, the potatoes are gently tossed with the seasoned cooking liquid, maximizing flavor absorption.
This recipe serves as a versatile side dish complementing various proteins. For a crispier texture, potatoes can be broiled briefly after pressure cooking. Vegan adaptations are possible by replacing butter with olive oil. The use of dried Italian seasoning can be substituted with an herb blend if needed.
When reheating, gently warm to preserve the creamy texture. Slight additional seasoning adjustments can be made after cooking to suit taste preferences.
Ingredients
- 2 TB butter
- 1 TB olive oil
- 2 lbs baby potato about 1.5 inches each, patted dry
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
- ½ cup chicken or veg stock, regular
Instructions
- In Instant Pot, add butter and olive oil. Press Sauté mode and heat oil until hot. Add potatoes (may need to do this in 2 batches if your Instant Pot isn't a larger model) and brown them lightly on all sides, about 5 minutes per batch.
- Add Italian seasoning, onion and garlic powders, paprika, salt and pepper; stir to coat potatoes. Add stock, stir to combine, and close/lock the lid. Seal the valve and set your Instant Pot to Pressure Cook on High for 5 minutes.
- Once the 5 minutes are done, do a Quick Release; carefully move valve to the Vent position (I use long-handled tongs for this.) Once Quick Release is done, unlock lid and use rubber spatula to gently toss potatoes. Add additional kosher salt and pepper to taste, if needed. Gently transfer to serving plates, spooning sauce in bottom of the pot over the potatoes. Enjoy while hot.
Notes
- If dried Italian seasoning is unavailable, use a mixture of oregano, basil, rosemary, thyme, and marjoram.
- For crispy potato skins, spread cooked potatoes in a single layer on a baking sheet and broil briefly while watching carefully to avoid burning.
- To keep the dish vegan, omit butter and increase olive oil.
- The recipe yields enough for several servings; store leftovers properly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 38.5g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 16.2mg | 5% |
| Sodium | 808.1mg | 34% |
| Fiber | 6.1g | 24% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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