Instant Pot Baby Red Potatoes with Garlic Butter
Instant Pot Baby Red Potatoes with Garlic Butter are tender pressure-cooked potatoes tossed with garlic, butter, parsley, and simple seasonings. They’re ideal for easy side dishes, weeknight dinners, and quick comfort food meals. The potatoes cook quickly in the Instant Pot while staying buttery, soft, and full of garlic flavor.
Servings: 4
Calories: 238kcal
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.
Notes
Cooking Notes
Briefly sautéing the garlic before pressure cooking helps deepen the flavor without overpowering the potatoes. Finishing with butter after pressure cooking gives the potatoes a smoother buttery coating.
Tips for Best Results:
- Pat the potatoes dry before sautéing so they brown slightly.
- Avoid overcooking, or the potatoes may begin to split apart.
- Stir gently after adding the butter to keep the potatoes intact.
- Sprinkle with fresh parsley just before serving for freshness.
Nutrition
Calories: 238kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 768mg | Potassium: 805mg | Fiber: 3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
