Looking for a simple and comforting side dish you can quickly whip up for as a side for any meal? This dump and start garlic butter Instant Pot Red Potatoes ticks all the boxes and is ready in less than 25 minutes!
Suitable for gluten free and vegetarian diets.
Fork tender potatoes, in a creamy garlic butter sauce all complete with a simple seasoning from your store cupboard…yeap, you can make this easy Instant Pot Red Potatoes recipe tonight.
This will be the go-to easy side dish that you can pull out for dinners, lazy lunches, and whenever you want a no-fuss yet creative recipe.
And with only 6 everyday ingredients, what’s not to love about this dump and start Buttery Red Potato dish? Leftovers make a great Loaded Ranch Potato salad.
The best part of this recipe is you only need a handful of pantry ingredients and a few minutes of prep time in the kitchen to make delicious Instant Pot Roast Potatoes.
You’ll also love this dump and start Instant Pot Coconut Rice and Foil Packet Grilled Red Potatoes, Instant Pot Baby Potatoes, and Instant Pot Cilantro Lime Rice.
Why Make This Recipe
- Quick and easy – only 7 minutes of cook time in one pot with everyday pantry ingredients. Easy cooking, easy cleanup.
- Flavorful – If you love potatoes, you will love this red potatoes recipe.
- Economical – Feed your whole family hearty portions without spending a fortune.
- Budget-friendly – made with affordable ingredients you already own.
- Serve all the ways – enjoy as-is for a simple meal, or serve as a side for various meats dishes, fish, or veggies.
- Diets – Suitable for gluten free and vegetarian diets.
Ingredient Notes
You only need a few ingredients to make this delicious recipe.
- Red Potatoes – For this, I suggest using baby red potatoes, but you can use bigger potatoes that you cut into the right size.
- Chicken Broth – Substitute vegetable broth if you prefer.
- Seasoning – This gets its delicious flavor from fresh garlic, Italian seasoning, and salt. You can use homemade or store-bought. Or even use herbs like oregano.
- Butter – Use your favorite butter cut into cubes. If using salted butter, keep an eye on the amount of salt you add.
How To Cook Instant Pot Red Potatoes
Get full ingredients list and instructions from the recipe card below.
- Wash the potatoes, dry, and cut in half (if smaller potatoes) or into quarters for large red potatoes.
- Place in the Instant Pot insert, then pour the chicken stock over the potatoes and sprinkle on the Italian seasoning, garlic, and salt.
- Close the lid, turn the valve to sealing position, and set to high pressure / manual pressure for 7 minutes.
- Once done perform a quick pressure release.
- Gently scoop out some of the cooking liquid and drizzle over the potatoes so they are coated in the mixture (but careful so they don’t break), sprinkle with herbs, if desired, and serve.
Tips For Success
- Cut the potatoes to the same size so they cook at the same rate.
- These potatoes are not peeled – just wash and cut – really eaaaaaaasy.
- If you want the potatoes crispy, you can broil them for a few minutes after cooking.
Delicious Variations
These garlic butter red potatoes are delicious as is, but here are a few variations to try:
- Add cheese – Top with some grated Parmesan.
- Add heat – some red pepper flakes, chipotle or cayenne is an easy way to add heat.
- Use different seasonings – Cajun seasoning, creole seasoning, Greek seasoning, oregano, thyme, dill, rosemary, etc.
- Add extra flavors – basil pesto, harissa pesto, lemon zest, or top with some bacon bits and chopped cilantro for an explosion of flavor.
Budget Friendly Tips
- Use baby potatoes or other potatoes you already have on hand.
- Feel free to double up the recipe, as long as you don’t go past the fill line of the pressure cooker.
Storage And Meal Prep
- Refrigerate – let cool and store in an airtight container for up to 4 days.
- Don’t Freeze – Potatoes don’t free well, so I don’t recommend freezing this dish.
- Make an extra batch or two that you can use with other meals throughout the week.
- This recipe stores for 4 days, so you can eat it on the day you cook it plus 4 more days.
- Separate leftovers in single eat-sized portions, place in airtight meal prep containers and let cool completely with the lids off before sealing and storing.
- To vary it up through the week serve it up with different treats like leftover Rotisserie Chicken, cheesy Parmesan Chicken, fish, bulk out leftover soups and stews, etc.
FAQs
This depends entirely on the size of your red potatoes.
If they are about the size of half a large baby potato (or a small baby potato) then they cook for 7 minutes followed by a quick pressure release.
Most important thing is to quick release the pressure so that the red potatoes Instant Pot don’t over cook.
More Recipes You May Like
- Instant Pot Baby Potatoes.
- Loaded Ranch Potato salad (use leftovers to make this)
- Foil Pack Grilled Red Potatoes.
- Instant Pot Coconut Rice.
- Grilled Red Potatoes.
- Instant Pot Cilantro Lime Rice
- Smothered Green Beans.
- Serve with Air Fryer Garlic Butter Shrimp.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
Subscribe to my Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
Get The Instant Pot Garlic Butter Red Potato Recipe
Garlic Butter Instant Pot Red Potatoes
Ingredients
- 2 pounds (907g) red potatoes baby or regular,
- ¾ cup (177ml) chicken stock
- 4 tablespoons butter cubed
- 2 teaspoon Italian seasoning
- 2 garlic cloves minced
- salt to taste
Instructions
- Wash the potatoes, dry and cut in half (if using smaller baby potatoes) or into quarters for larger red potatoes.
- Put potatoes in the Instant Pot insert. Pour chicken stock over the potatoes and sprinkle on the Italian seasoning, garlic and salt.
- Place the lid on and turn the valve to the sealing position. Set to high pressure for 7 minutes.
- When done, perform a quick pressure release. Open the lid and gently stir so that the potatoes are coated in the mixture (carefully so they don't break).
- Top with herbs if desired and then serve.
Notes
- Cut the potatoes to the same size so they cook at the same rate.
- These potatoes are not peeled – just wash and cut – really eaaaaaaasy.
- If you want the potatoes crispy, you can broil them for a few minutes after cooking.
- Use baby potatoes or other potatoes you already have to hand.
- Feel free to double up the recipe – as long as you don’t go past the fill line of the pressure cooker.
- There are 7 Blue Plan SmartPoints in one serving of this.
Ashley
I flipping LOVE potatoes…and I just pulled my IP out of storage! Can’t wait to give this recipe a try this weekend, it will pair perfectly with a grilled steak!
Tara
Oh wow! These potatoes look fantastic and I love how easily they come together. Such a variety of tips and variations too!
Dolly @ Little Home in the Making
The Instant Pot is my absolute favorite way to cook potatoes. It makes such easy and hands off work of potatoes, and they turn out great every time. But wow! I feel like I’ve been missing out because I’ve only been making plain “baked” or mashed and these seem so full of flavor 😍. I have to give this one a try!
Jo
My new favorite way to enjoy potatoes! So flavorful and bold; delish!
Caroline
I love how quick and easy these are – they look like a great simple side.
Dee Fait
I do not see when you are supposed to add butter, before or after cooking??
Belinda
I was searching for the answer to this also but only found it in the photo above. It looks like the butter is put on top after the seasonings are added. Hope this helps.
Pat
I have the same question..I plan to add seasonings and butter after and put them in the oven for few minutes. Good luck.
Emma
Either should work. I’ve seen similar recipes where you got it before cooking and others where you got it after cooking. Definitely an oversight in the recipe, though, and I’m surprised they haven’t fixed it by now. But like I said, it shouldn’t matter.
Katie
Anybody know what step to add the butter?
Anna
I added it to the top of my potatoes before shutting the lid.
Jo Anne H
I made these tonight to serve to a dinner guest and we all three loved them! They were quick, easy and were actually done perfectly in the 7 minute cook time. I added the butter at the end and it worked great. Thank you!!
Jessica
Best recipes I’ve found yet for red potatos.
Elaine
Hi, looking forward to making this. I have one pound of red potatoes. Should I halve everything else in recipe or only certain things? (I’m relatively new to Instant Pot, so unsure what the outcome will be!)
Samara
The recipe doesn’t state when to add the butter but the photos show it added to the potatoes with the seasoning before cooking.
Mara
Simple and delicious! I doubled the recipe because I had so many potatoes to use. My picky 6yo loved it with a little salt (her current demand for everything). I put the butter in before cooking, as shown in the photos as the recipe didn’t state when to add it.
Butterless
Missing butter step
Anna
Insanely Good! I think I will reduce the cook time by one minute next time. I even might cut back on the butter by a tablespoon. I am keeping this recipe to make again and again.