Instant Pot Baby Potatoes

This recipe is the easiest way to make Instant Pot Baby Potatoes! They’re soft and creamy and make a quick and healthy side dish for busy weeknights!

Course dinner, Side Dish

Cuisine American

Prep Time 2

Cook Time 10

pressure time 10

Total Time 22

Servings

Calories 87kcal

Equipment

Instant Pot
steamer basket

Ingredients

1 cup water
1 ½ pounds baby potatoes one bag

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Instructions

Wash the potatoes.
Pour 1 cup of cold water into the Instant Pot, then place a stainless steel steamer basket on top of the water. Next, add 1 ½ pounds of baby potatoes into the steamer basket.
Place the lid onto the pressure cooker and turn the pressure valve to the sealing position. Select HIGH PRESSURE COOK for 10 minutes.
When the Instant Pot beeps and it's finished cooking, do a quick release by turning the valve to the venting position. When the pressure is released, the pin will drop, and you can open the lid.
Take your potatoes out and place them in a serving bowl. Add butter, salt, and pepper if desired, and stir to coat them evenly. Serve and enjoy!

Notes

POTATOES: For the best pressure cooker new potatoes, use potatoes that are roughly the same size so they cook evenly. If you have larger baby potatoes, cut them in half.
Wash the baby potatoes before cooking them.
CRISPY: If you want your potatoes to be extra crispy, try roasting them in the oven after they've been cooked or saute them in the Instant Pot with butter and oil.

Storage: Store any Leftover potatoes in an airtight container in the fridge for 3-4 days.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition