Instant Pot Baby Potatoes
Instant Pot Baby Potatoes: garlicky parmesan potatoes that are easy to make, tender, and an all-around delicious side dish!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic
- 1 ½ lbs baby Yukon gold or gold baby potatoes
- 1 cup reduced sodium chicken broth
- ½ teaspoon salt
- 1 ½ tablespoons minced parsley
- 3 tablespoons grated parmesan
Instructions
- Heat olive oil and unsalted butter on the Instant Pot sauté setting on high heat. Add the garlic and sauté for 1-2 minutes, or until the garlic is fragrant and golden.
- Turn off the sauté feature. Add the potatoes, chicken broth, and salt to the pot. Stir well and lock on the Instant Pot lid.
- Pressure cook the potatoes for 6 minutes. Quick release the pressure.
- Turn the Instant Pot back onto the sauté mode and set the heat to high. Sprinkle the potatoes with parsley and bring the potatoes and the butter sauce to a boil. Cook for 5-6 minutes, stirring the potatoes very gently occasionally, or until the butter sauce has reduced.
- Sprinkle the potatoes with parmesan cheese. Serve hot.
Notes
- For baby potatoes that are larger than 1 ½ inches in diameter, cut them in half before pressure cooking them.
- Leftovers last covered in the refrigerator for 4-5 days. They also can be frozen in a freezer safe container for up to 2 months.
- Salted butter and regular sodium chicken broth can also work for this recipe. Just reduce the salt to ¼ teaspoon if making these substitutions.
Nutrition
Serving: 1/6th of the recipeCalories: 181kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 8mgSodium: 332mgFiber: 3gSugar: 1g
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