Name: Instant Pot Red Potatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb red potatoes; 1/4 c unsalted butter (melted); 3 cloves garlic (minced); 1 tsp salt; 1/2 tsp ground black pepper; 1/2 tsp Italian seasoning or Herbs d' Provence; 1/4 tsp paprika; 1/4 c grated Parmesan cheese

These easy instant pot red potatoes are full of flavor, seasoned to perfection with garlic-herb and parmesan, and roasted until brown and crisp!

Potatoes make a great side dish to many meals. Try pairing this yummy side with Easy Oven Baked BBQ Ribs and The Best Buttermilk Cornbread.

A Delicious Side Made in the Instant Pot

Red potatoes are not only delicious, they’re good for you too! I love that this recipe is not only super flavorful, but quick and easy. Another instant pot wonder.

By adding the extra step of roasting in the oven you get that crunchy caramelized texture that really makes these potatoes delicious.

Red potatoes contain less fiber and calories than russet potatoes. They may also contain more essential vitamins and more protein! Really any potato is delicious and are just about the same, but I love the thin tasty skin on these.

How to Make Instant Pot Red Potatoes

PRESSURE COOK. Pour 1 c of water into the Instant Pot and place a steamer basket on the bottom. Add potatoes, then place the lid on top (make sure the valve is in the sealing position). Set to MANUAL mode (high pressure) for 6 minutes. When the cook time ends, use the quick release method. Once the float valve drops, remove the lid and carefully.

SEASON & BROIL. Transfer the potatoes to a baking sheet. Slice potatoes in half, then toss with melted butter, garlic salt, pepper, herbs, and paprika. Broil potatoes for 5-10 minutes. Add Parmesan during the last minute of cook time.

Remove from the oven and serve.

Variations

With chicken: This seems like a good recipe for a combo of chicken breasts and potatoes. Basically season the chicken and potatoes and then pour chicken broth in the instant pot, place the chicken in broth and the potatoes on top of the chicken breasts.
With carrots: set the instant pot to manual and cook for 5 minutes before naturally releasing the pressure, this will take about 10 minutes.

Slow cooker directions:

To make this in the slow cooker, spray your slow cooker with nonstick spray and place your potatoes inside. Drizzle with olive oil and seasonings. You can pour the extra oil over the potatoes and then cook on low for 4-5 hours or on high for 2-3 hours. Make sure your potatoes are fork tender!

Recipe FAQ

Do you peel potatoes? You can peel or not peel the potatoes it’s up to you and your preference.

Seasonings? Italian seasonings, garlic, onion, and parmesan cheese are great options.

How long to cook? For larger potatoes, or larger chunks of potatoes you may need to do 20 minutes or longer. If you’re doing small pieces or small potatoes do 2-3 minutes so that they don’t become mushy.

Storing/reheating? Store in an airtight container in the fridge and then reheat in the microwave. It will last in the fridge for about a week. You can freeze cooked potatoes, but you risk a texture change that can result in soggy and watery potatoes.

What to serve with? This is a great side to pair with our perfect pot roast, crispy lemon pepper chicken, or our creamy lemon thyme pork chops.

For more side dish recipes, check out:

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