Instant Pot Baby Potatoes with Garlic and Herbs

This simple, reliable method is the easiest way to make Instant Pot Baby Potatoes. They turn out tender, creamy, and delicious — a fast, wholesome side dish perfect for busy weeknights or any meal that needs a comforting vegetable.

Instant Pot baby potatoes are versatile, budget-friendly, and pair well with many mains such as slow-cooked pork chops or easy pan-fried chicken tenders. Unlike slow-cooked methods, this pressure-cooker approach delivers finished potatoes in minutes — just add the potatoes and a little water, pressure cook, and you’re ready to serve.

With minimal prep you’ll get evenly cooked, flavorful potatoes that please both adults and picky eaters. Keep reading for ingredient notes, helpful variations, step-by-step instructions, and storage tips.

Ingredient Notes

• Water – 1 cup of cold water in the Instant Pot creates the steam needed for pressure cooking.
• Baby potatoes – baby red or small new potatoes work best. Aim for tubers about 1.25 to 1.5 inches in diameter so they cook evenly.
• Finishing – sea salt, black pepper, and butter are optional but recommended for serving. Fresh herbs, grated Parmesan, or a dollop of sour cream are great additions.

See the recipe card below for exact quantities and a printable version.

Substitutions

• Different potatoes: Yukon Gold, small red potatoes, or even small sweet potatoes can be used. If potatoes are larger, cut them to uniform size so they cook evenly.
• Alternative seasonings: Add minced garlic, garlic powder, rosemary, thyme, or smoked paprika for different flavor profiles.
• No steamer basket: You can cook potatoes directly in the pot with 1–2 cups of water if you lack a steamer basket. This method still works; the texture will be slightly denser than steam-only potatoes.

Variations

Turn this side into a fuller meal by cooking a protein alongside the potatoes. Chicken thighs, smoked sausage, or peeled shrimp cook quickly and pair well. For richer results, finish with melted cheddar, grated Parmesan, or sour cream.

• Add carrots or small root vegetables to the steamer basket and cook with the potatoes for a mixed vegetable side.
• Top cooked potatoes with chopped fresh herbs like parsley, chives, or thyme for brightness.

Supplies

• 6‑quart Instant Pot is ideal; an 8‑quart will also work — increase the water to 2 cups if using a larger cooker.
• A stainless steel steamer basket helps keep potatoes above the water for even steaming and the best texture.

How to make Instant Pot new potatoes

This recipe is straightforward: wash the potatoes, add water to the Instant Pot, stack the potatoes in a steamer basket, pressure cook, and finish with butter and seasoning. Follow the short steps below.

STEP 1 – Prep: Wash the baby potatoes thoroughly to remove any dirt. If some potatoes are noticeably larger, halve them so that all pieces are similar in size.

STEP 2 – Add potatoes to the Instant Pot: Pour 1 cup of cold water into the pot. Place a stainless steel steamer basket over the water and add 1½ pounds of baby potatoes.

STEP 3 – Pressure cook: Secure the lid and set the steam valve to sealing. Select high pressure and cook for 10 minutes.

STEP 4 – Quick release: When cooking ends and the unit beeps, perform a quick release by moving the valve to venting. Wait until the pressure indicator drops before opening the lid. PRO TIP: place a dish towel over the vent to limit steam spray.

Transfer potatoes to a serving bowl. Add butter, salt, and pepper to taste and toss to coat. Serve warm.

If you want a roasted finish

1. Remove the steamer basket with potatoes and drain the cooker. Wipe the inner pot dry.
2. Select the sauté function and heat 2 tablespoons unsalted butter with 1 tablespoon olive oil until shimmering.
3. Add the potatoes and gently stir to coat. Season with garlic powder and onion powder if desired. Sauté 1–2 minutes, stirring, until skins crisp and take on a roasted texture.

Recipe tips and tricks

• Match potato sizes for even cooking; halve larger ones.
• Always wash potatoes before cooking to remove soil.
• For extra crispiness, finish in a hot oven or sauté in the Instant Pot after pressure cooking.
• This method creates excellent potatoes for potato salad when chilled after cooking.

PRO TIP: Make sure your potatoes are roughly the same size so they cook evenly. Cut larger potatoes in half if needed.

Erin

Instant Pot Potatoes without a steamer basket

• Place 1 cup of water, a pinch of salt, and the potatoes directly in the Instant Pot and cook as directed. The texture will be slightly firmer and less fluffy than steamed potatoes, but still tasty and convenient.

What are baby potatoes?

Baby potatoes, also called new potatoes, are harvested before full maturity. They are smaller, with thin, tender skin and a naturally creamy texture. Their mild flavor and delicate skins make them ideal for steaming, roasting, and salads.

Recipe FAQs

How to store and reheat

Storage: Refrigerate leftover potatoes in an airtight container for 3–4 days.

Reheating: Rewarm on the stovetop in a skillet over medium heat until heated through, or microwave until warm. To restore some crispness, sauté briefly in a hot pan with a little oil or butter.

For a fast, reliable side that complements a variety of main dishes, Instant Pot Baby Potatoes deliver great texture and flavor with very little hands-on time. They’re an ideal addition to weeknight dinners, potlucks, or any meal that benefits from an easy, satisfying vegetable.

Simple recipe card