Garlic Herb Instant Pot Potatoes
Tender creamer potatoes cooked under pressure and finished with butter and dried herbs. A simple, flavorful side dish.
Ingredients
Method
Completed steps 0
Halve any potatoes larger than 1½ inches; leave smaller ones whole. Place all potatoes in the pressure cooker.
Add broth and 1 tsp salt.
Close the lid and cook on high pressure for 2 minutes. The pot will take about 10 minutes to pressurize before the timer starts.
When cooking finishes, allow natural pressure release for 5 minutes, then manually vent any remaining pressure.
Drain the cooking liquid. Stir in butter, remaining ½ tsp salt, parsley, garlic powder, thyme, and black pepper until the butter melts.
Taste and adjust salt and pepper as needed. Serve.
Notes
Potatoes can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth.
Fresh herbs (1 tbsp parsley, ½ tsp fresh thyme) can replace dried herbs if you prefer.
The 5-minute natural release ensures potatoes remain creamy rather than mushy.
Calories: 112 kcal · Carbs: 18 g · Protein: 3 g · Fat: 3 g · Sodium: 494 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.thereciperebel.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.