Instant Pot Red Potatoes Recipe
Making dinner sides exciting is easy with these Instant Pot Red Potatoes. Garlic, herbs, and parmesan create a flavorful, crispy bite that complements any meal.
Servings: 6
Calories: 142kcal
Equipment
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.
Notes
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.
Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 476mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg
