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top down view of the cooked baby potatoes instant pot

Buttery Instant Pot Baby Potatoes

This buttery baby potatoes are a side dish the whole family will love.
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Course: Side Dish
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 211kcal


  • 2 pounds (900g) baby potatoes any color
  • ¾ cup (180ml) vegetable stock
  • 4 tablespoons melted butter
  • 1 tablespoon Olive Oil
  • 2 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 3 garlic cloves minced
  • salt to taste


  • Mix the cooled butter, oil, garlic, Italian seasoning, paprika and salt together in a small bowl.
  • Wash the potatoes, place in the Instant Pot insert, then pour the stock over the potatoes and brush the seasoned butter over the potatoes.
  • Close the lid, turn the valve to sealing position, and set to high pressure / manual pressure for 5 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.



  • These potatoes are not peeled – just wash and cook – really eaaaaaaasy.
  • Toss the hot potatoes with ranch dressing or vinaigrette to make a hot potato salad.
  • If you want the potatoes crispy, you can broil them for a few minutes after cooking.
  • Feel free to double up the recipe - as long as you don't go past the fill line of the pressure cooker.
  • Storage – keep in an airtight container inside the fridge for 4 days.
  • There are 7 Blue Plan SmartPoints in one serving of this.


Calories: 211kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 215mg | Potassium: 663mg | Fiber: 4g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 2mg