Easy Instant Pot Baby Potatoes
These Easy Instant Pot Potatoes are seasoned with garlic, paprika, thyme and chili powder. They’re simple to make and ready in just 2 minutes!
Servings: 4 servings
Calories: 159kcal
Ingredients
- 3/4 cup water
- 1.5 lbs red baby potatoes, sliced in half
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp each salt & pepper
- 1 tbsp butter
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add baby potatoes. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 2 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Meanwhile mix the spices together.
- Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove baby potatoes from Instant Pot and drain water, then add back to pot. Add in butter and gently toss until melted and potatoes are covered. Add in spices and toss until well seasoned.
- Serve and enjoy!
Video
Notes
Try out different seasoning options like onion powder, rosemary, Italian seasoning, garlic butter, parmesan and more.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in the oven for 10 minutes at 400° F.
Freeze the cooked potatoes for 3-4 months then roast them on a sheet pan in the oven.
Nutrition
Calories: 159kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg