20 minutes and you will have Instant Pot Potatoes that are rich, creamy and delicious. These easy potatoes are packed with an irresistible buttery and herbaceous flavors.
Cooking with an instant pot
Have you dived into the magical world of cooking with an instant pot? If not, then I am highly encouraging you to. Years ago, while I was first learning how to use this magnificent tool, I found my self intimidated. Instead of staying perplexed I decided to YouTube videos on how to use this gadget. The very first Instant Pot recipe that I made was for hard boiled eggs. Wowzah, they came out perfect and peeled so beautifully.
How to cook instant pot potatoes
This specific recipe uses chicken stock verses water. Using the chicken stock provides the potatoes with an extra layer of velvety flavor. Whether you’re using the instant pot method or stove top, always add salt to your liquid when cooking the potatoes.
Simply slice those baby potatoes in half, add your salt, stock and place the lid on sealing the vent. Two minutes on high pressure, natural release for five minutes and then release those bad boys.
Garlic Butter Baby Potatoes
Now that your potatoes are perfectly cooked, drain all the access liquid and turn off the instant pot. Add your herbs and melted butter tossing to coat. Next, taste the smooth and delicious instant pot potatoes and just seasoning if necessary.
1 1/4 cup chicken stock or broth
1.5 pounds of baby potatoes
1 teaspoon salt (plus more to garnish)
2 Tablespoons melted butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
black pepper to taste
Optional: fresh copped chives or parsley