Instant Pot Herb Roasted Potatoes
Instant Pot Herb Roasted Potatoes made easy in a pressure cooker. All you need is 15 minutes to turn baby potatoes into crisp, fluffy, and flavorful side dish the whole family will love!
Instant Pot, where have you been all my life?
I received an Instant Pot as a gift last Christmas and it sat in our garage unused and almost forgotten for a couple of months. Not that I wasn’t excited to own the new craze in foodie town but the thing had enough buttons to fly a plane, I was scared I’d press the wrong one and blow up our kitchen!
However, I’ve read plenty of rave reviews about this kitchen appliance and I’ve seen a plethora of delicious pressure cooker recipes on Pinterest I want to try so early last month, I finally took my spanking new Instant Pot out of the box, read the owners’ manual front to back twice thrice, made Instant Pot herb-roasted potatoes, and it hasn’t left my kitchen counter since!
Guys, let me join the ever-growing flock of pressure cooking believers and say, Instant Pot (this is an affiliate link) is a must-have. If you’re struggling to have dinner ready for the family after a long day’s labor at work, this kitchen wonder will have delicious food on the table in a pinch.
Just imagine crisp, fluffy, and flavorful roasted potatoes the whole family will love in 15 minutes or less! Pressure cooker potatoes will be your favorite kitchen hack ever, you’ll have a mouthwatering side dish ready in less time it would take to preheat your oven.
True story–> I made one pound of baby potatoes for dinner last night but since G and I were fighting fork to fork over the delicious pieces, I got up from the table and put in another pound in the Instant Pot. They were done before our roasted chicken and the rest of our meal lost steam!
Tips on How to Make Instant Pot Herb Roasted Potatoes:
2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup water or chicken stock
Instructions
Instant Pot, where have you been all my life?
I received an Instant Pot as a gift last Christmas and it sat in our garage unused and almost forgotten for a couple of months. Not that I wasn’t excited to own the new craze in foodie town but the thing had enough buttons to fly a plane, I was scared I’d press the wrong one and blow up our kitchen!
However, I’ve read plenty of rave reviews about this kitchen appliance and I’ve seen a plethora of delicious pressure cooker recipes on Pinterest I want to try so early last month, I finally took my spanking new Instant Pot out of the box, read the owners’ manual front to back twice thrice, made Instant Pot herb-roasted potatoes, and it hasn’t left my kitchen counter since!
Guys, let me join the ever-growing flock of pressure cooking believers and say, Instant Pot (this is an affiliate link) is a must-have. If you’re struggling to have dinner ready for the family after a long day’s labor at work, this kitchen wonder will have delicious food on the table in a pinch.
Just imagine crisp, fluffy, and flavorful roasted potatoes the whole family will love in 15 minutes or less! Pressure cooker potatoes will be your favorite kitchen hack ever, you’ll have a mouthwatering side dish ready in less time it would take to preheat your oven.
True story–> I made one pound of baby potatoes for dinner last night but since G and I were fighting fork to fork over the delicious pieces, I got up from the table and put in another pound in the Instant Pot. They were done before our roasted chicken and the rest of our meal lost steam!
Tips on How to Make Instant Pot Herb Roasted Potatoes:
- I used olive oil to brown and crisp the potatoes because extra minutes on the treadmill to burn extra calories is never fun but feel free to swap with bacon or duck fat to easily amp up the flavor.
- I browned the potatoes in the Instant Pot using the SAUTE feature so I’ll have one less thing to wash. Add the potatoes in a single layer so they crisp up nicely. You can cook in batches or pan-fry the potatoes in a skillet and just transfer to the Instant Pot to finish off.
- These roasted potatoes are totally customizable! They were amazing with the herb seasonings I tossed them with but I’ve had equally delicious results with minced garlic, chopped shallots, Ranch seasoning or Parmesan cheese.
- The baby potatoes I used were about 1 to 1 1/2 inches and they pressure cooked to perfect tenderness in 7 minutes. For regular-sized potatoes, cut them into uniform pieces to ensure even cooking.
- If you want to keep the potatoes warm for an extended period of time using the KEEP WARM Instant Pot feature, adjust the pressure cooking time to about 1 to 2 minutes less.
2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup water or chicken stock
Instructions
- Wash the potatoes and pat dry.
- In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
- PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
- Add potatoes in batches and arrange in a single layer.
- Cook, rolling the potatoes on all sides, for about 5 to 6 minutes or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
- Toss in herb seasonings. Add water/stock.
- Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the sealing valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the
- Cooking time to 7 minutes.
- Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position.
- Open lid and transfer potatoes to serving platter. Serve hot.