Instant Pot Potatoes
Making melt-in-your-mouth potatoes is easy thanks to the Instant Pot! Enjoy these 20-minute Instant Pot Potatoes whenever you need an upgraded potato side dish for dinners, potlucks, and holidays.
Servings: 6
Ingredients
- 2 lb. baby potatoes, halved (keep whole if potatoes are small)
- 1 1/4 cup vegetable broth
- 1 1/2 tsp salt divided
- 1 tsp parsley
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp onion powder
- black pepper to taste
- 2-3 tbsp butter
Instructions
- Place the potatoes into your Instant Pot, then pour the broth and 1 tsp salt overtop.
- Close the lid, ensuring the knob on top is in the “seal” position, then pressure cook on high for 2 minutes and natural release for 5 minutes before manually releasing the rest of the pressure.
- Drain MOST of the liquid from the pot but leave a small amount in the bottom. Add the parsley, garlic powder, oregano, basil, onion powder, black pepper, the remaining salt, and butter to the pot and stir until the butter is melted. Enjoy!
Notes
*Calories are per serving and are an estimation.
*Can also use red potatoes if you prefer, though the texture will be slightly different (not as soft).
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 817mg | Potassium: 647mg | Fiber: 3g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg
