If there’s a side dish I reach for again and again, it’s these Instant Pot Red Potatoes. They’re perfectly tender, buttery, and bursting with fresh herb flavor, all while being largely hands-off. With only a few staple ingredients, you can have the kind of crowd-pleasing, foolproof potatoes that fit anywhere from a weeknight dinner to a festive holiday table. When you want something that’s both comforting and impressive but doesn’t keep you tethered to the stovetop, this is the dish I always recommend.
Ingredients You’ll Need
Just a handful of straightforward ingredients transform into something truly special in this recipe. Each brings its own magic, from creamy textures to zesty pops of fresh flavor, making Instant Pot Red Potatoes so much more than the sum of their parts.
- Baby red potatoes: These are naturally creamy inside with thin, tender skins that hold their shape and soak up all the seasoning.
- Water: The steam power behind your Instant Pot, ensuring evenly cooked, moist potatoes every time.
- Unsalted butter: Melts into the hot potatoes, creating pure velvet richness and gloss.
- Olive oil: Adds a fruity, earthy dimension and helps the seasonings cling perfectly.
- Garlic: Brings big, aromatic flavor that pairs beautifully with potatoes and herbs.
- Dried parsley: Offers subtle earthiness and a pop of color even before you garnish.
- Dried dill (optional): For a bright, slightly tangy edge that really complements the potatoes (especially if you want an herby punch!).
- Salt and black pepper: Essential for seasoning throughout, to bring the flavors to life.
- Chopped fresh parsley: That final garnish that brightens the whole dish and makes it look irresistibly fresh from the garden.
How to Make Instant Pot Red Potatoes
Step 1: Prep the Potatoes and Instant Pot
Wash your baby red potatoes thoroughly, especially since you’ll be leaving their skins on for both color and texture. Halve or quarter any large ones, so they cook evenly. Place a trivet or steamer basket inside your Instant Pot, then pour in a cup of water to create that essential steam for cooking the potatoes gently without becoming mushy.
Step 2: Pressure Cook to Perfection
Set your prepared potatoes right on the trivet or in the steamer basket inside the Instant Pot. Secure the lid, set the valve to sealing, and program it for seven minutes on manual high pressure. While the potatoes cook, you’ll start to smell the anticipation throughout your kitchen!
Step 3: Quick Release and Transfer
Once the timer beeps, perform a quick pressure release by carefully switching the valve to venting (watch out for that hot steam!). Open the lid and, using tongs or a spoon, transfer the tender potatoes to a large bowl—ready for all that buttery, garlicky goodness.
Step 4: Add Butter, Oil, and Seasonings
Drizzle the hot potatoes with the melted unsalted butter and olive oil. Sprinkle over the minced garlic, dried parsley, dried dill (if using), and don’t forget a generous pinch of salt and black pepper. Gently toss so every potato gets an even, shiny coat of flavor.
Step 5: Garnish and Serve
Transfer your Instant Pot Red Potatoes to a serving dish and shower with lots of fresh, vibrant parsley. Serve while warm, and prepare for big smiles around the table!
How to Serve Instant Pot Red Potatoes
Garnishes
I love to finish these potatoes with a handful of chopped fresh parsley for color and zip, but you can make them extra-special by adding a big, snowy sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice. Try a light dusting of smoked paprika for a little extra drama, too.
Side Dishes
Instant Pot Red Potatoes pair beautifully with grilled or roasted meats—think steak, chicken, pork chops, or even salmon. They’re also perfect next to roasted vegetables, a crisp green salad, or as a hearty addition to a brunch spread.
Creative Ways to Present
Try skewering the potatoes on rosemary sprigs for a rustic serving option, pile them into a shallow bowl and sprinkle with crumbled feta, or serve them alongside a zippy dipping sauce like herbed yogurt. For holidays, arranging them on a platter with extra herbs and lemon wedges makes them look as festive as they taste.
Make Ahead and Storage
Storing Leftovers
To store any leftover Instant Pot Red Potatoes, let them cool completely, then transfer to an airtight container and refrigerate for up to four days. They make an easy grab-and-go addition to packed lunches or quick dinners all week.
Freezing
For best results, freeze the potatoes in a single layer on a baking sheet before transferring them to a freezer bag or container—this keeps them from sticking together. Use within three months for the best texture, though they’re always safe if stored properly.
Reheating
The easiest way to reheat Instant Pot Red Potatoes is in the microwave, covered with a damp paper towel so they stay moist. You can also warm them in the oven at 350°F until heated through, or even sizzle them in a skillet for a crisp edge.
FAQs
Can I use larger red potatoes instead of baby potatoes?
Absolutely! Just cut them into evenly sized chunks, about 1–2 inches, so they cook at the same rate as the baby potatoes. The Instant Pot Red Potatoes will stay tender and flavorful.
What if I don’t have a trivet or steamer basket?
You can place the potatoes directly in the Instant Pot with water, but they may be a bit softer. Try layering a few carrots or onion rings underneath to raise the potatoes up a bit and infuse more flavor.
Are there other herbs I can use?
Of course! Try fresh thyme, rosemary, or even a dash of Italian seasoning if you want to mix things up. The garlic-butter base pairs well with almost any herb you love.
Can I make these Instant Pot Red Potatoes ahead for a party?
Yes! Cook and dress them in advance, then warm gently just before serving. They hold up beautifully and are the perfect effortless side for entertaining.
How do I keep the potatoes from becoming mushy?
Be sure to use the quick release method and cut your potatoes evenly. Overcooking or leaving them in the sealed Instant Pot for too long after cooking is what usually causes mushiness.
Final Thoughts
Next time you’re looking for a side dish that’s both effortlessly easy and undeniably delicious, give these Instant Pot Red Potatoes a try. I have a feeling they’ll quickly become a staple in your kitchen—just like they are in mine. Happy cooking, and I hope you love every savory, garlicky bite!
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Instant Pot Red Potatoes Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
These Instant Pot red potatoes are a quick and flavorful side dish perfect for any meal. Baby red potatoes are pressure cooked until tender, then tossed in a garlic herb butter for a delicious finish.
Ingredients
Ingredients:
- 2 pounds baby red potatoes halved or quartered if large
- 1 cup water
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the trivet and potatoes: Add 1 cup of water to the Instant Pot. Place the trivet in the pot and add the red potatoes on top.
- Cook the potatoes: Secure the lid and set the Instant Pot to manual high pressure for 7 minutes. Perform a quick release when done.
- Season the potatoes: Transfer the potatoes to a bowl. Drizzle with melted butter and olive oil. Add garlic, dried parsley, dill, salt, and pepper. Toss gently.
- Serve: Transfer to a dish, garnish with fresh parsley, and serve warm.
Notes
- For extra flavor, consider adding Parmesan cheese and a squeeze of lemon juice before serving.
- These potatoes are a great accompaniment to grilled meats or as a holiday side dish.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
