Easy Instant Pot Buttered Potatoes with Garlic and Parsley

Try this recipe for Easy Instant Pot Buttered Potatoes with Garlic and Parsley. Tender buttery potatoes seasoned to perfection and topped with grated Parmesan Cheese. This is your easiest side dish recipe yet!

My family is such a potato fan; if I served potatoes every night of the week in a different form, they would never complain. Seriously! I need variety but sometimes a good potato recipe just hits the spot as these delicious buttery baby gold potatoes cooked in the Instant Pot do. Takes only 17 minutes from prep to the dinner table to make these Easy Instant Pot Buttered Potatoes with Garlic and Parsley.

With the holidays coming, oven and stovetop space is always a challenge but using the Instant Pot to make your buttered potatoes is a game-changer. Anytime I can use the Instant Pot or my slow cooker to make cooking easier for me, I do. Like these slow cooker mashed potatoes, which save valuable stovetop space.

Holiday Side Dish Week

Did I mention how easy this recipe for Buttered Potatoes with Garlic and Parsley is to make? So easy! The Instant Pot makes this dish super simple to make. It’s a wonderful recipe to make for the upcoming holidays. I am sharing the recipe as part of this year’s #holidaysidedishes week event. Many of my foodie friends and I are sharing PLENTY of ideas and inspiration with over 45 recipes. Look for those delicious recipes at the end of this post and all week.

Here’s what I am sharing this week

• Monday – Instant Pot Buttered Potatoes with Garlic and Parsley (that’s this recipe!)
• Wednesday – Puff Pastry Wrapped Asparagus Bundles
• Friday – Homemade Sausage and Herb Stuffing

Instant Pot Buttered Potatoes with Garlic and Parsley

I was flipping through my Julia Child cookbook when I saw her Parsley Potato salad recipe. I wanted to make that but I knew my family wasn’t a fan of potato salads made with oil. Her recipe inspired this version of parsley potatoes.

Recipes with minimal prep, ingredients, and cooking time are a must for busy schedules and for preparing holiday meals. Using the Instant Pot for pressure cooking foods not only saves time, but also valuable space, and clean-up is easy.

My buttered baby potato recipe has just 6 ingredients and one optional one. All items you most likely have in your pantry and refrigerator. I’ll share my tips for substitutions later in the post plus how to make this recipe on the stovetop if you don’t have an electric pressure cooker.

What are Baby Potatoes?

Depending on where you live, you may know baby potatoes as new potatoes, or small potatoes. They’re just smaller varieties of the larger potato. I’ve used small baby reds, gold, and even purple. Baby potatoes are great for recipes like this one and perfect for these smashed potatoes. I also use them in stews and when making pot roast.

For this recipe, you can also use a larger potato and cut them into 1 to 1½ inch pieces.

What Herbs Work Best?

The flavors of garlic and parsley in this recipe work well together and we love it. However, any combination of herbs that you love will work. Fresh or dried rosemary, basil, thyme, marjoram, oregano, or an Italian seasoning blend are all wonderful herbs to use. Keep in mind you’ll use less of a dried herb than fresh.

What Size Instant Pot is Needed?

This recipe is tested in a 6-quart Instant Pot. If you use an 8 quart, you will need to use a little bit more liquid.

Can I Cook the Potatoes on the Stovetop?

Yes, you can cook the potatoes on the stovetop if you don’t have an Instant Pot. Place potatoes in a saucepan and cook in chicken broth or water until potatoes are tender. Drain the cooking liquid from the potatoes and return them to the pot. Add the melted butter and seasonings and herbs; mix to combine. The cooking time is longer in this method, but the result is the same – creamy buttery potatoes.

How to Store Leftover Buttered Potatoes

Refrigerate any leftover potatoes in an airtight container for up to 4-5 days. Reheat the leftovers in the microwave, oven, or stove top. Freezing isn’t an option as they will reheat mushy.

Ingredients

• 6 quart Instant Pot
• 1½ lbs. Honey Gold baby potatoes, cut in half
• 1 t. garlic powder
• Sea salt and black pepper, to taste
• 1 c. water or chicken broth
• 3 T. unsalted butter, melted
• ¼ c. fresh parsley, finely chopped
• Freshly grated Parmesan cheese, to serve

How to Make Instant Pot Buttered Potatoes with Garlic and Parsley

Step 1

Add the potatoes to the bottom of the Instant Pot and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and stir to combine.  

Step 2

Pour water or broth into the unit and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Select the “Manual” setting on high pressure and adjust the cook time to 2 minutes.

Step 3

When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove the lid and set aside.

Step 4

Turn the unit off and drain the potatoes completely. Return the potatoes to the unit and add melted butter and parsley. Season with additional salt and black pepper, if desired, and toss to combine.

Step 5

To serve, transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired.

Tips, Tricks, and FAQs

• This recipe is tested in a 6-quart Instant Pot. If you use an 8 quart, you will need to use a little bit more liquid.
• You can use any type of baby potatoes, or larger varieties cut into 1 – 1½ pieces.
• Substitute vegetable broth for the chicken broth to keep this recipe vegetarian.
• Change up the herbs to what you like. Remember you will use less of an amount of dried herbs versus fresh.
• If you don’t have an Instant Pot, make these yummy potatoes on the stove-top. Refer to the printable recipe card for instructions.
• Refrigerate any leftovers in an air-tight container for up to 4-5 days. Reheat the leftovers in the microwave, oven, or stovetop. Freezing isn’t an option as they will reheat mushy.
• Leftovers are great to turn into fried potatoes for breakfast.

Click for More Side Dishes for the Holidays or any night of the week

More Instant Pot Recipes to Enjoy

• Instant Pot Apple Cinnamon Cheesecake
• Instant Pot Corned Beef and Cabbage
• Instant Pot Pork Lo Mein
• Instant Pot Pork Carnita Bowls

Step your potato game with this instant pot recipe and your family will love them. Change up the herbs to suit your family’s tastes, if desired.

Here are more #holidaysidedishes to inspire your menus

Holiday Side Dish Week 2022 is hosted by Heather from Hezzi-D’s Books and Cooks.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Crispy Skillet Stuffing from The Spiffy Cookie
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

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