Instant Pot Baby Red Potatoes with Garlic Butter are a quick, flavorful side dish. These tender, buttery potatoes cook in minutes using an electric pressure cooker, making them an easy addition to any meal.
Our family enjoys these potatoes with our Easy Steamed Littleneck Clams or Easy Peel and Eat Shrimp.
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These Baby Red Potatoes are a staple in American cuisine for family dinners, potlucks, and entertaining guests. Tossed with garlic butter and fresh herbs, they’re packed with flavor and pair well with everything from meats and seafood.
If you love potatoes, you may also enjoy our Creamy Three Cheese Scalloped Potatoes or our Easy Air Fryer Potato Wedges.
Why We Love This Recipe
- Quick and Easy: Ready in under 20 minutes, perfect for busy weeknights.
- Flavorful: Rich garlic butter sauce enhances the natural sweetness of red potatoes.
- Healthy: Uses fresh ingredients and minimal oil for a nutritious side dish.
- Versatile: Pairs well with a variety of main dishes.
Instant Pot Baby Red Potato Ingredients
- Baby Red Potatoes: Small and tender, they cook perfectly in the Instant Pot.
- Garlic: Adds a robust, aromatic flavor to the dish.
- Olive Oil: Helps to sauté the potatoes and garlic.
- Butter: Creates a rich, creamy sauce when combined with garlic.
- Chicken or Vegetable Broth: Provides moisture and additional flavor during pressure cooking.
- Fresh Parsley: Adds a touch of freshness and color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Olive Oil: Substitute with avocado oil for a mild, buttery taste or vegetable/canola oil for a neutral option.
- Butter: Use ghee or a vegan butter substitute for a dairy-free option.
- Chicken Broth: Vegetable broth or water can be used for a vegetarian version.
How to Make Easy Instant Pot Baby Red Potatoes with Garlic Butter
STEP 1: Prepare the Potatoes
Wash and peel a strip around the middle of each baby red potato. Pat potatoes dry with a paper towel.
STEP 2: Sauté the Potatoes and Garlic
Add olive oil to the Instant Pot and set to sauté mode. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.
Add the peeled baby red potatoes and sauté for an additional 1 minute, stirring occasionally.
STEP 3: Pressure Cook the Potatoes
Add chicken or vegetable broth, kosher salt, and black pepper to the pot. Cancel sauté mode, place the lid on the Instant Pot, and set the valve to the sealing position.
Cook on high pressure for 7-8 minutes.
STEP 4: Finish with Garlic Butter Sauce
Once the cooking time is complete, perform a quick release by turning the valve to the venting position. Carefully remove the lid, add the butter to the potatoes.
Stir gently to coat the potatoes evenly and let the butter melt completely. Set the Instant Pot back to sauté mode and cook for an additional 1-2 minutes to blend the flavors.
Storage
Store leftover Instant Pot red potatoes in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. To reheat, use the microwave or reheat in the Instant Pot on sauté mode until warm.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO use low-sodium broth instead of water for extra flavor when pressure cooking.
✔️ DO add fresh herbs like parsley or thyme after cooking for a bright, fresh taste.
❌ DON’T skip patting the potatoes dry before sautéing—excess moisture prevents browning.
Recipe FAQs
Cooking baby red potatoes in an Instant Pot takes about 7-8 minutes on high pressure. Additional time is needed for sautéing and releasing pressure.
Yes, you can use any electric pressure cooker for this recipe. The cooking times and instructions may vary.
Instant Pot baby red potatoes pair well with grilled meats, roasted vegetables, or a fresh green salad. They also make a great side dish for weeknight dinners and family gatherings.
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📖 Recipe
Instant Pot Baby Red Potatoes with Garlic Butter
Equipment
- Cutting board
- Knife
- Measuring Spoons
- Spatula
Ingredients
- 24 ounces baby red potatoes peeled around the middle
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chicken or vegetable broth
- 2 tablespoons fresh parsley chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Wash and peel a strip around the middle of each baby red potato. Pat potatoes dry with a paper towel.
- Add olive oil to the Instant Pot and set to sauté mode. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the peeled baby red potatoes and sauté for an additional 1 minute, stirring occasionally.
- Add chicken or vegetable broth, kosher salt, and black pepper to the pot.
- Cancel sauté mode, place the lid on the Instant Pot, and set the valve to the sealing position. Cook on high pressure for 7-8 minutes.
- Once the cooking time is complete, perform a quick release by turning the valve to the venting position.
- Carefully remove the lid, add the butter to the potatoes. Stir gently to coat the potatoes evenly and let the butter melt completely.
- Set the Instant Pot back to sauté mode and cook for an additional 1-2 minutes to blend the flavors. Transfer the potatoes to a serving dish and sprinkle with fresh parsley.
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Notes
- Olive Oil: Substitute with avocado oil for a mild, buttery taste or vegetable/canola oil for a neutral option.
- Butter: Use ghee or a vegan butter substitute for a dairy-free option.
- Chicken Broth: Vegetable broth or water can be used for a vegetarian version.
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