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!
Servings: 5 servings
Equipment
- 6 quart Instant Pot
Ingredients
- 1½ pounds Honey Gold baby potatoes, cut in half
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 1 cup low sodium chicken broth
- 3 tablespoons melted butter, unsalted
- ¼ cup fresh parsley, finely chopped
- grated Parmesan cheese, optional
Instructions
- 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.
- 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.
- 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.
- 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.
- To serve, transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired.
Notes
To cook on stovetop: 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.
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.