Instant Pot Baby Potatoes - A quick and easy side dish that’s boiled quickly in the Instant Pot and then sautéed for a roasted finish. Creamy on the inside and crisp on the outside, these small potatoes make a perfect side dish for any main.
These also taste amazing dipped in or topped with my spicy garlic aioli sauce or my bacon aioli sauce!
Why You Will Love This Recipe:
- It's simple. The ingredient list for this recipe is short. You probably already have all the ingredients in your pantry.
- Its fast. These potatoes are ready in less than 15 minutes.
- These mini potatoes require minimal prep work. There is no need to cut or peel them.
I love making these little potatoes in the Instant Pot. They turn out so creamy and delicious and my kids love them too! I prefer to boil my baby potatoes in the Instant Pot as opposed to steaming them because for one, it's faster, and two, you get a more flavorful and creamy texture when the baby potatoes are boiled. Also, since they are boiled and not steamed, there is no need to use a trivet or steamer basket.
Watch How To Make This Recipe Here!
Equipment Needed:
- Instant Pot 6 Quart Pressure Cooker (model used in this recipe was the Instant Pot Duo Gourmet 6 Quart Pressure Cooker)
- Tongs
- Colander
Q&A:
Baby potatoes, also known as new potatoes, petite potatoes or mini potatoes, are young potatoes that have been harvested early before they are fully matured. They have thin skin and are creamy on the inside.
Baby potatoes go great with a variety of dishes including steak, roasted chicken, seafood, Salisbury steak, hamburger steak or really any protein.
No, you do not have to peel baby gold potatoes. Just clean the outside of them and they can be boiled whole.
Ingredients:
- Baby Potatoes - You can use baby gold, baby Yukon Gold, baby yellow, baby reds, or baby purple potatoes. They need to be around 1.25 inches to 1.5 inches in size.
- Butter
- Olive Oil
- Garlic - This recipe calls for fresh garlic but you can use ½ teaspoon of garlic powder if that’s what you have on hand.
- Water
Seasonings:
- Dried Rosemary - You can use dried thyme if you don’t have rosemary.
- Salt
- Pepper
Instructions:
1. Add water, salt and potatoes into the Instant Pot.
2. Secure the lid and pressure cook on High for 6 minutes.
3. Once the 6 minutes is up, quick release the steam.
4. When all pressure has been released and the pressure valve has dropped, open the lid, drain the potatoes in a colander and dry the inner pot. Be sure to use an oven mitt to remove the inner pot as it will be very hot.
5. Return the inner pot to the Instant Pot, turn on the Sauté function and wait for it to say "Hot".
6. Add butter, olive oil, dried rosemary, garlic, salt and pepper. Mix together.
7. Add the baby potatoes to the butter mixture and lightly brown them making sure to rotate them on all sides.
8. Remove the potatoes from the Instant Pot, let them cool for a couple of minutes, then serve. Optionally, drizzle some of the remaining butter mixture on top of the potatoes for extra flavor. Enjoy!
Pro Tips:
- Use baby potatoes that are all around the same size, 1.25 inches to 1.50 inches. This is to ensure they all cook evenly.
- Save time by purchasing the prewashed bagged baby potatoes. They usually come in 1lb, 1.5lb and 2lb bags.
- You can increase the potatoes to 2 pounds and use the same pressure cook time. Just be sure to use the same 1.25 inch to 1.5 inch sized potatoes.
- If using larger sized baby potatoes that are 2 inches to 2.5 inches, increase the pressure cook time by 1 minute.
- Adding 1 teaspoon of salt to the Instant Pot water adds extra flavor but is not necessary.
- If using an 8 quart pressure cooker be sure to use 2 cups of water.
Try These Other Easy Instant Pot Recipes!
Easy Instant Pot Baby Potatoes
Equipment
- Instant Pot 6 Quart Pressure Cooker (model used in this recipe was the Instant Pot Duo Gourmet 6 Quart Pressure Cooker)
- Tongs
- Colander
Ingredients
- 1 cup water
- 1 teaspoon salt for Instant Pot water
- 1 pound baby potatoes 1.25 inches in size, washed and dried
- 1 clove garlic crushed and minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried rosemary
Instructions
- Add water, salt and potatoes into the Instant Pot.
- Secure the lid and pressure cook on High for 6 minutes.
- Once the 6 minutes is up, quick release the steam.
- When all pressure has been released and the pressure valve has dropped, open the lid, drain the potatoes in a colander and dry the inner pot. Be sure to use an oven mitt to remove the inner pot as it will be very hot.
- Return the inner pot to the Instant Pot, turn on the Sauté function and wait for it to say "Hot".
- Add butter, olive oil, dried rosemary, garlic, salt and pepper. Mix together.
- Add the baby potatoes to the butter mixture and lightly brown them making sure to rotate them on all sides.
- Remove the potatoes from the Instant Pot, let them cool for a couple of minutes, then serve. Optionally, drizzle some of the remaining butter mixture on top of the potatoes for extra flavor. Enjoy!
Notes
Nutrition
Nutritional information is approximate. For accurate nutritional information you should refer to the nutritional labels on the packages of the specific ingredients that you used.
Ebony
Great recipe! I made these potatoes and they turned out delicious.
Ivory
Awesome! I love making these baby potatoes in the Instant Pot. So glad you enjoyed!
mary
used this as a side. delicious, especially with the bacon aioli sauce!
Marilyn Moor
These potatoes are to die for next to a strip steak from the grill. I bought my “Little Potatoes” at Sam’s Club for only $5.97/bag. They had so much flavor - they are melt-in-your-mouth!
Brigette
These potatoes were fantastic! I wanted a different fate for my bag of baby potatoes than the usual roasting in plain olive oil, and this was PERFECT! Thank you for another easy and super flavorful instant pot recipe!