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Instant Pot Baby Potatoes

This Instant Pot Baby Potatoes Recipe results in a supremely flavorful, tender potato dish. You’ll have saucy, garlicky, potatoes with just 10 minutes of cook time.

instant pot baby potatoes in a bowl
Instant Pot Baby Potatoes are absolutely tender, flavorful, and so easy.

Instant Pot Baby Potatoes

Our three boys didn’t eat potatoes unless it was in the form of french fries or tater tots. I decided to make Instant Pot Baby Potatoes mostly because I impulsively threw a bag of baby potatoes into the cart while shopping on an empty stomach. I decided to make garlicky baby potatoes just for Hubby and myself, fully expecting the kids to decline. However, after one bite, all the boys experienced a sudden conversion into potato eaters.

I don’t know if the unforeseen rise of potatoes into Devour Status is due to young peoples’ ever changing taste buds or due to the deliciousness of these Instant Pot baby potatoes, but who cares? All I know is I’ve made this potato recipe 3 times this past week.

What You’ll Love
About INstant Pot Potatoes

  • They’re tender and full of flavor.
  • They require only 10 ingredients or less.
  • They’re ridiculously easy to make.
  • Baby potatoes don’t need to be peeled.
  • You don’t need to heat up an entire oven.
  • It’s an affordable, simple side dish that pairs well with everything from roasted chicken to garlic steak.
instant pot baby potatoes on a sheet pan
Grab 2 pounds of fresh baby potatoes

Pantry Staples: Basic Ingredients

  • 2 lbs Baby Potatoes: You’ll want fresh baby potatoes, about 1.5 inches each. That makes for a super fast spin in the Instant Pot, with even tenderness throughout each potato.
  • Dry Seasonings: We use Italian seasoning, onion powder, garlic powder, and paprika in the mix. A generous sprinkling of kosher salt and pepper are needed, as potatoes love to soak up the seasonings.
  • Olive Oil and Butter: The butter provides delicious flavor, while a bit of olive oil replaces some of the butter for a lighter dish.
  • Chicken Broth: A bit of broth provides just enough liquid to cook the potatoes to tender perfection, without the potatoes drying out.
instant pot potatoes recipe, instant pot baby potatoes
Italian seasoning, paprika, garlic powder, and onion powder create the perfect flavor profile.

Tips For the best instant pot potatoes

  • Be sure to pat dry the potatoes in order to remove excess moisture
  • Mix the dry seasonings together in a bowl, prior to adding to the potatoes. It makes things way easier to pre-combine the seasonings
  • Be sure your oil/butter mixture is hot from Sauté mode button on Instant Pot, so potatoes can be quickly sautéed once they’re added to the pot. You can do this in 2 batches, if your pot is smaller or too full.
  • Close, lock, and seal lid and pressure cook on high for 5 minutes. After testing and re-testing, we found 5 minutes to be the perfect cook time.
  • Once your Instant Pot beeps, do a Quick Release (manually)… carefully vent the vale fully, open lid, and enjoy the deliciousness.
instant pot potatoes recipe, instant pot baby potatoes
Instant Pot Baby Potatoes require only 5 minutes on pressure cook.

Why all the rage over Instant Pot Baby Potatoes?

  • They require only 5 minutes of cook time in the Instant Pot. Five and dine.
  • You get to use Quick Release method of venting, which means your Instant Pot potatoes will be done even faster.
  • The combination of herbs, olive oil, and butter creates a supremely flavorful potato dish.
  • These Instant Pot potatoes are simple and delicious, with a garlicky sauce that automatically occurs during cooking.

What is the texture of these Instant Pot potatoes?

  • After many batches of potatoes trialed in the Instant Pot, we discovered that pressure cooking is better at braising than at roasting. In fact, it does a spectacular job at braising these baby potatoes.
  • Because the Instant Pot requires a bit of liquid during cook time, it produces extremely tender, flavorful potatoes with a delicious, naturally occurring sauce to spoon over your finished dish.
  • If you prefer your potatoes crispy on the outside, you can place them in a single layer under the broiler just until the exterior turns crisp. It won’t take long, so you’ll want to watch your broiler closely.
instant pot baby potatoes
Instant pot potatoes pair well with nearly any meal.

What to Serve with Baby Potatoes

Instant Pot Favorites

Try These Incredible SMashed Potatoes

Did you make this?

Please give us a rating and comment below. We love hearing from you!

instant pot potatoes

Instant Pot Baby Potatoes Recipe

4.93 from 167 ratings
This Instant Pot Baby Potatoes Recipe results in a supremely flavorful, tender potato dish. You’ll have garlic roasted potatoes with just 5 minutes of cook time.
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
Author: Amy Dong



  • In Instant Pot, add butter and olive oil. Press Sauté mode and heat oil until hot. Add potatoes (may need to do this in 2 batches if your Instant Pot isn't a larger model) and brown them lightly on all sides, about 5 minutes per batch.
  • Add Italian seasoning, onion and garlic powders, paprika, salt and pepper; stir to coat potatoes. Add stock, stir to combine, and close/lock the lid. Seal the valve and set your Instant Pot to Pressure Cook on High for 5 minutes.
  • Once the 5 minutes are done, do a  Quick Release; carefully move valve to the Vent position (I use long-handled tongs for this.) Once Quick Release is done, unlock lid and use rubber spatula to gently toss potatoes. Add additional kosher salt and pepper to taste, if needed. Gently transfer to serving plates, spooning sauce in bottom of the pot over the potatoes. Enjoy while hot.



  • If you don’t have dried Italian seasoning, sub with a mixture of dried oregano, basil, rosemary, thyme, and marjoram.
  • If you’d like crispy potato exteriors, place them in a single layer on sheet pan, under the broiler just until they’re crisp – keep a watchful eye, as they can burn quickly.
  • If you want to keep it vegan, omit the butter and replace with extra olive oil
  • If you enjoyed this recipe, please come back and give it a rating ❤️ 

Nutrition (per serving)

Calories: 256kcal | Carbohydrates: 38.5g | Protein: 5g | Fat: 10g | Saturated Fat: 4.3g | Cholesterol: 16.2mg | Sodium: 808.1mg | Fiber: 6.1g | Sugar: 3.2g
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Fat, Vegetarian
Method: Instant Pot, pressure cooker

Add a comment

Recipe Rating


    • Pamela Mettler
    • 5 stars

    I have made these over and over. Every time successful and a weekly requested side-dish. It isn’t very often online recipes turn out like what is expected by description and pictures (more likely user error) BUT THIS ONE … MAGNIFICANT!!!

    • John Hawkins
    • 5 stars


      • Amy Dong

      Thank you!

    • osman
    • 5 stars

    ❤️❤️ Your recipes are perfect.

    • Amanda
    • 5 stars

    Simply excellent. Hubby pleaser.

      • Amy Dong

      Yes! 🙂

    • Wick Beavers
    • 5 stars

    Man, I thought they were undercooked.
    I’d recommend spinning them around in the pan you used to braze or fry up your meat portion in to add some of that gravy flavor in too.
    Thanks for this! It’s so easy, I’m going to be using your recipe a lot this coming winter.

    (Forgot to click the 5 star rating on the first go)

      • Amy Dong

      That’s awesome; thanks for rating 🙂

    • Wick Beavers
    • 5 stars

    Man, I thought they were undercooked.
    I’d recommend spinning them around in the pan you used to braze or fry up your meat portion in to add some of that gravy flavor in too.
    Thanks for this! It’s so easy, I’m going to be using your recipe a lot this coming winter.

    • Cindy
    • 5 stars

    So good! I’m borrowing my DIL’s instant pot during my kitchen remodel, but this recipe may convince me to get my own instant pot. The most tedious part of this recipe is scrubbing all those tiny potatoes, but from there it is easy.

    • Marty

    East and delicious! The potatoes came out super soft and creamy and the seasoning was spot on!

    • Cory C
    • 5 stars

    These are a staple in my house now. LOVE them. The recipe is perfect.

    • Rachel
    • 5 stars

    Love this recipe! I have even substituted the Italian seasoning with Greek too.

      • chewoutloud

      Sounds perfect, Rachel!

      • Gini
      • 5 stars

      So delicious! My first dish in the instant pot and I’m hooked on these potatoes

        • Amy Dong

        Yay, that’s great, Gini!

    • Melody
    • 2 stars

    Not really impressed. The paprika was way too much and I had to add extra butter/oil just so they weren’t caked in spices. Maybe if I had more than 2lbs, but I bought the Little Potato Company package which says 2lbs.

      • Mary OHara

      Ok Karen

        • Karyn

        Wow, trolling on a recipe for instant pot potatoes

    • Kate
    • 5 stars

    New fav to add to the cookbook! I made 3lbs and just added a bit of extra liquid, came out perfect. Thanks for the recipe

      • chewoutloud

      Awesome, Kate!

    • SeanNY
    • 5 stars

    Made it again and it’s great. If you like slightly softer potatoes, you can set it for 6 or 7 minutes. If you’re not vegan I highly recommend using butter. Haven’t tried crisping them under the broiler afterwards but will do next time.

    • SeanNY2
    • 5 stars

    Wonderful! So easy. I made these with salmon and asparagus and the potatoes were the best part of the meal.

      • chewoutloud

      Yay!! That’s what we love to hear 🙂

    • Mimi
    • 5 stars

    I’ve made these several times and don’t change a thing. This recipe is my go-to for baby potatoes! Love love love.

      • chewoutloud

      Thank you so much, Mimi!

    • Cory R Czemerda
    • 5 stars

    These are everyone’s FAVORITE potatoes in my house. I make these once a week at least. They come out so crisp and flavorful on the outside and soft and tender on the inside. These are perfect…thank you for the recipe!

      • chewoutloud

      Oh, that is absolutely fantastic, Cory! 🙂 🙂

    • MSJOE143
    • 5 stars

    So simple yet delish! Already made 2x since I found the recipe last week.

    • Erin
    • 5 stars

    My very picky 7 year old son – who doesn’t even like potatoes – loved this so much he asked me to make it every week! Thank you!!

      • chewoutloud

      That’s fantastic, Erin! 🙂

    • LovestoCook
    • 5 stars

    Made these for the first time with Red/Yukon baby combo. You are right….5 minutes was Perfect. Sooooo Good! Will become a regular around here, since EVERYONE loved them. (And you know how hard it is to please everyone.) Thanks so much for the recipe!

      • chewoutloud

      Awesome! So happy you all loved these 🙂 🙂

    • Amateur Chef
    • 5 stars

    I am still new to the Instant Pot game (yes, I’m a late bloomer) so this recipe was only the 2nd time I used my wifey toy. I made a couple amendments to the recipe – first, I put the spices and olive oil into a zip lock plastic bag then inserted my potatoes (I only had 650 grams of baby potatoes on hand and they all fit nicely into the bag), then I zipped and shook to coat the potatoes. I put the butter into the IP and sautéed for 5 min as directed but just prior to finishing this process, I tossed in some grated garlic (to taste – I never think there’s too much garlic!). I didn’t have any chicken broth on hand so I substituted 1/4 of a chicken bouillon cube dissolved into 2 cups of water – however, I only used 1/3 cup of this mix in the IP since I was using fewer potatoes than the recipe called for. No other changes were made and the finished product was amazing. To serve, I added a dash of seasoning salt and a couple dollops of sour cream! Yummmm

      • chewoutloud

      Fantastic! Can’t go wrong with more garlic 🙂 So glad you guys enjoyed these potatoes… yay!

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