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Instant Pot Baby Potatoes
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5 from 1 vote

Instant Pot Baby Potatoes

Instant Pot Baby Potatoes are a fast way to make this classic and flavorful side dish.
Cook Time10 minutes
quick release time and sauté time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: baby back ribs instant pot recipe, baby potatoes, garlic baby potatoes, garlic potatoes, Smothered Potatoes
Servings: 4 people
Calories: 138kcal

Equipment

  • 1 Instant Pot

Ingredients

  • 1 lb baby potatoes
  • 1 cup water
  • 2 tbsp butter melted
  • 1 tsp salt

Optional: fresh herbs like rosemary or thyme

Instructions

  • Place a trivet or steamer basket inside the 6-quart Instant Pot.
  • Arrange 1 pound of baby potatoes in a single layer on the trivet.
  • Add 1 cup of water to the bottom of the stainless steel inner pot, making sure the potatoes are not submerged.
  • Secure lid and turn the valve to sealing. Select the high pressure setting and set the cook time for 10 minutes.
  • When the cooking cycle ends, use a quick pressure release.
  • Carefully open the lid and remove the potatoes with tongs or a spoon. Drain any leftover water from the Instant Pot.
  • With the pot empty, switch to sauté mode. Melt 2 tablespoons of butter in the pot.
  • When the butter is sizzling, add 3 cloves of minced garlic and sauté for about 1 minute. Stir often to avoid burning.
  • Return the potatoes to the pot. Season with 1 teaspoon salt and gently stir to coat the potatoes in the butter and garlic. Every potato should be well-coated with flavor.
  • Serve hot.

Nutrition

Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 636mg | Potassium: 479mg | Fiber: 2g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg