Instant Pot small potatoes are a game-changer for busy cooks seeking a quick, delicious side dish. These bite-sized potatoes cook up creamy and tender in minutes, absorbing flavors beautifully. Whether you’re feeding a family or meal prepping, this method delivers consistent results every time.
Ingredients
- 1.5 pounds small potatoes (baby Yukon Gold, red, or fingerling)
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (optional, for extra richness)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (plus more for serving)
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Zest of 1 lemon (optional, for brightness)
Instructions
- Prep the potatoes: Rinse the small potatoes under cool water to remove any dirt. If they’re larger than golf ball size, cut them in half for even cooking. Otherwise, leave them whole.
- Add to Instant Pot: Place the potatoes in the Instant Pot insert. Pour in 1 cup of water. Sprinkle with salt and pepper.
- Pressure cook: Secure the lid and ensure the valve is set to sealing. Select Manual or Pressure Cook mode and set the timer for 6 minutes on high pressure. (For firmer potatoes, use 5 minutes; for very tender, use 7 minutes.)
- Quick release: When the timer beeps, perform a quick release by carefully turning the valve to venting. Once the pressure drops and the pin lowers, open the lid.
- Drain and sauté: Carefully drain the potatoes using a colander. Press Cancel on the Instant Pot, then select Sauté mode. Add olive oil and butter to the empty insert. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.
- Season and finish: Return the potatoes to the pot. Sprinkle with dried thyme or Italian seasoning if using, and toss gently to coat in the oil, butter, and garlic. Cook for 2-3 minutes, stirring occasionally, until the potatoes are slightly crisped and coated in the seasoning.
- Garnish and serve: Turn off the Instant Pot. Transfer potatoes to a serving bowl. Add lemon zest and fresh parsley, tossing to combine. Serve hot, with more parsley if desired.
Tips
- Potato varieties: Baby Yukon Gold, red potatoes, and fingerlings all work well. Avoid starchy russets, which can break down.
- Flavor swaps: Use fresh dill, chives, or rosemary instead of parsley for different flavor profiles.
- Make it vegan: Omit the butter or swap for a plant-based alternative.
- Don’t skip the sauté: Sautéing after pressure cooking gives the potatoes a flavorful, slightly crisp finish. If you prefer them extra crispy, finish under a broiler for 2-3 minutes.
Serving Suggestions
These Instant Pot small potatoes are a versatile side for almost any meal. Serve them alongside roasted chicken, grilled steak, or baked fish for a comforting plate. They’re also excellent with vegetarian mains like lentil loaf or sautéed greens. For a brunch buffet, pair them with quiche or scrambled eggs. Add a drizzle of extra virgin olive oil or a dollop of sour cream for extra richness, or sprinkle with grated Parmesan for an Italian twist.
Variations
- Herb Butter Potatoes: Swap olive oil for 2 tablespoons of melted butter and toss with fresh mixed herbs (parsley, chives, tarragon) after sautéing.
- Spicy Garlic Potatoes: Add 1/2 teaspoon red pepper flakes and a pinch of smoked paprika during the sauté step for a bit of heat.
- Lemon-Dill Potatoes: Omit thyme; add 2 tablespoons chopped fresh dill and extra lemon zest after cooking.
- Cheesy Potatoes: After sautéing, sprinkle 1/2 cup shredded cheddar or Parmesan over the hot potatoes and let melt before serving.
- Loaded Potatoes: Top with crumbled cooked bacon, sliced green onions, and a dollop of sour cream for a loaded baked potato vibe.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe bowl, cover loosely, and microwave on high for 1-2 minutes, stirring halfway through. Alternatively, reheat in a skillet over medium heat with a splash of olive oil for 5-7 minutes, turning occasionally until heated through and slightly crisp. Avoid freezing, as potatoes tend to become grainy and watery after thawing.
Frequently Asked Questions
- Can I use larger potatoes instead of small ones?
- Yes, but cut them into 1 to 1.5-inch chunks to ensure even cooking. Cooking time may need to be increased by 1-2 minutes depending on the size and variety of potato used.
- Do I need to peel the potatoes?
- No, the skins of baby potatoes are thin and tender, adding both texture and nutrients. Just scrub them well before cooking. If you prefer skinless potatoes, you can peel them, but it’s not necessary.
- Can I cook more than 1.5 pounds at once?
- Yes, you can double the recipe as long as you don’t fill the Instant Pot past the max fill line. The cooking time remains the same because the Instant Pot comes to pressure based on the volume of liquid and heat, not the total amount of potatoes.
- What if I don’t have fresh garlic?
- You can substitute 1 teaspoon garlic powder or 1/2 teaspoon granulated garlic, adding it during the sauté step. Adjust to taste and add more herbs if desired.
- Can I make these potatoes ahead of time?
- Absolutely. Cook as directed, cool, and refrigerate. For best results, reheat on the sauté function with a splash of oil or butter just before serving to revive their texture and flavor.
- How can I prevent the potatoes from being watery?
- Be sure to drain them well after pressure cooking. Sautéing in oil or butter afterward helps evaporate residual moisture and gives a delicious coating.
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