Enhance your dinner side dishes with these Instant Pot Red Potatoes. Garlic, herbs, and parmesan create a flavorful, crispy bite that complements any meal.
These Instant Pot Red Potatoes are an easy and flavorful side dish that comes together in a fraction of the time thanks to the pressure cooker. Tender, buttery, and perfectly seasoned, these potatoes pair well with everything from grilled meats to holiday dinners.
I love potatoes because they go with everything! Pair them with my Easy Oven Baked BBQ Ribs, Honey Sriracha Brussels Sprouts, and Buttermilk Cornbread for a well rounded meal!
Table of Contents
Recipe Ingredients
Unsalted Butter – We use unsalted butter for better control over salt levels.
Salt – This can be adjusted to taste or omitted if you prefer a lower-sodium dish.
Italian Seasoning or Herbs d’ Provence – Both bring a balanced herbal taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spice – Consider adding rosemary, thyme, garlic powder, onion powder, or paprika to infuse the potatoes with additional flavor.
Yukon Gold Potatoes – Substitute red potatoes with Yukon Golds for a creamier texture and buttery flavor.
How to Make Instant Pot Red Potatoes
Step 1: Pour 1 cup of water into the Instant Pot, place a steamer basket (or trivet) on the bottom, add potatoes, and place the lid on top. Make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 6 minutes.
Step 2: Turn oven on to broil.
Step 3: When the time ends, use the quick release method. Once the float valve drops, remove the lid and carefully transfer the potatoes to a baking sheet. Slice potatoes in half and toss with melted butter, garlic, salt, pepper, herbs, and paprika.
Step 4: Broil potatoes for 5-10 minutes, adding Parmesan during the last minute of cook time.
Step 5: Remove from the oven and serve.
More Ways to Serve These Red Potatoes
Chicken and Potatoes – This is perfect for a combo of chicken breasts and potatoes. Season both, pour chicken broth into the Instant Pot, place the chicken in the broth, and put the potatoes on top of the chicken breasts. Check out this recipe for Instant Pot Chicken and Potatoes for more inspiration.
Carrots and Potatoes – Add carrots for extra flavor and nutrition. Cook the potatoes and carrots together in the Instant Pot for 5 minutes, then naturally release the pressure for about 10 minutes.
Mashed Potatoes – Transfer the cooked potatoes to a large bowl and mash with butter, milk or cream. Stir in salt and pepper for a rich, creamy side. Enhance with sour cream or fresh herbs for extra flavor.
Potato Salad – Cool the cooked potatoes, cut them into bite-sized pieces, and mix with chopped celery, onions, hard-boiled eggs, and your preferred dressing. Chill before serving for a refreshing and flavorful side dish.
FAQs
Peeling the potatoes or leaving them unpeeled is up to your preference. The recipe works well either way, depending on the texture you prefer.
Yes, you can. Place red potatoes in a slow cooker with ¼ cup of water or broth. Cook on high for 2-3 hours or on low for 4-5 hours until fork-tender. Toss with butter, garlic, herbs, and seasonings before serving.
This is a great side to pair with our perfect pot roast, crispy lemon pepper chicken, or our lemon thyme pork chops.
Storage Information
STORE leftover potatoes in an airtight container in the refrigerator for up to 7 days. To REHEAT, place them in the oven or air fryer at 190°C (375°F) until warmed through.
Freezing is not recommended as the texture may change when thawed.
More Side Dish Recipes to Try
Instant Pot Red Potatoes Recipe
Recommended Products
Ingredients
- 1 lb red potatoes
- 1/4 c unsalted butter - melted
- 3 cloves garlic - minced
- 1 teaspoon 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
Instructions
- Pour 1 cup of water into the Instant Pot, place a steamer basket (or trivet) on the bottom, add potatoes, and place the lid on top. Make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 6 minutes.
- Turn oven on to broil.
- When the time ends, use the quick release method. Once the float valve drops, remove the lid and carefully transfer the potatoes to a baking sheet. Slice potatoes in half and toss with melted butter, garlic, salt, pepper, herbs, and paprika.
- Broil potatoes for 5-10 minutes, adding Parmesan during the last minute of cook time.
- Remove from the oven and serve.
I love those bags of red potatoes from my grocery store and this was the PERFECT way to prepare them for dinner. They turned out perfectly cooked with such great flavor and texture. My teenager will make these next time. That easy!
Yes! Get those kids cooking, right? 🙂 So glad to hear the potatoes turned out great!
Yum! These potatoes look great. I’m always looking for new instant pot recipes and I don’t have a whole lot of side dishes. Thanks for sharing.
These potatoes turned out perfectly! We used baby potatoes and I really think they have a distinct flavor. SO good and fresh with other garden produce. A perfect summer meal Thanks!
Such a delicious side dish! Definitely one of our faves!
Quite possibly the best way to enjoy potatoes and easy to prepare too! Definitely a new favorite recipe!