18 Delicious Instant Pot Potato Recipes for Busy Weeknights

Weeknights just got easier and tastier with these 18 Instant Pot potato recipes! Whether you’re craving creamy mashed potatoes, hearty stews, or something uniquely delicious, we’ve got you covered. Perfect for those busy evenings when you need comfort food fast, these recipes are sure to please the whole family. Dive in and discover your next weeknight favorite!

Instant Pot Garlic Mashed Potatoes

These Instant Pot Garlic Mashed Potatoes are creamy, dreamy, and packed with flavor, making them the perfect side dish for any meal. Plus, they come together in a fraction of the time it takes to make them the traditional way!

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Place the potatoes, minced garlic, and broth in the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
3. Drain the potatoes, reserving a little broth. Return the potatoes to the Instant Pot.
4. Add the heavy cream, butter, salt, and black pepper to the potatoes. Mash to your desired consistency, adding reserved broth if needed for creaminess.
5. Stir in the Parmesan cheese until well combined.

The garlic infuses the potatoes with a subtle warmth, while the Parmesan adds a salty depth that elevates this dish beyond the ordinary. Perfect for when you want comfort food with a gourmet twist!

Tip: For extra garlic flavor, sauté the minced garlic in a little butter before adding it to the Instant Pot.

Instant Pot Loaded Potato Soup

Nothing says comfort like a bowl of creamy, loaded potato soup, and this Instant Pot version makes it easier than ever to whip up a cozy dinner.

Ingredients

• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 lbs russet potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup sour cream

Instructions

1. Set the Instant Pot to ‘Saute’ and cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
2. Add the onion and garlic to the pot, sauteing until softened, about 3 minutes.
3. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Add the potatoes, salt, pepper, and thyme.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Quick release the pressure.
5. Use a potato masher to partially mash the potatoes, leaving some chunks for texture. Stir in the heavy cream and cheddar cheese until melted.
6. Serve hot, topped with the reserved bacon, green onions, and a dollop of sour cream.

The magic of this soup lies in its perfect balance of creamy and chunky textures, with the Instant Pot locking in flavors that taste like they’ve been simmering all day.

Tip: For an extra smoky flavor, try using smoked cheddar cheese in place of regular cheddar.

Instant Pot Scalloped Potatoes

These Instant Pot Scalloped Potatoes are creamy, cheesy, and effortlessly delicious, making them a perfect side dish for any dinner table.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 tbsp butter

Instructions

1. Turn the Instant Pot to the sauté function and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
2. Layer half of the sliced potatoes in the Instant Pot. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp onion powder. Pour 1/2 cup heavy cream and 1/4 cup whole milk over the potatoes.
3. Add the remaining potatoes and season with the remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp onion powder. Pour the rest of the heavy cream and whole milk over the top.
4. Secure the lid and set the Instant Pot to manual high pressure for 8 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the lid and sprinkle the cheddar and Parmesan cheeses over the potatoes. Cover with the lid for 2 minutes to let the cheese melt.
6. Serve warm, garnished with additional cheese or herbs if desired.

The magic of the Instant Pot turns these scalloped potatoes into a melt-in-your-mouth dish with layers of flavor that taste like they took hours to make.

Tip: For an extra crispy top, broil the potatoes for 2-3 minutes after adding the cheese.

Instant Pot Potato Curry

This Instant Pot Potato Curry is a hearty, flavor-packed dish that comes together in a flash, perfect for those busy weeknights when you crave something comforting yet easy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 medium potatoes, cubed
• 1 cup frozen peas
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, cumin, turmeric, salt, and black pepper, cooking for 1 minute to toast the spices.
3. Pour in the coconut milk and vegetable broth, scraping the bottom to deglaze. Add the potatoes, stirring to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
5. Stir in the frozen peas, letting them warm through for 2 minutes. Garnish with fresh cilantro before serving.

The magic of this curry lies in the Instant Pot’s ability to infuse the potatoes with deep, aromatic spices in record time, creating a dish that tastes like it’s been simmering all day.

Tip: For an extra creamy texture, blend a portion of the curry before adding the peas.

Instant Pot Cheesy Potato Casserole

This Instant Pot Cheesy Potato Casserole is the ultimate comfort food, combining creamy, cheesy goodness with the convenience of your pressure cooker.

Ingredients

• 4 cups frozen shredded hash browns
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions for garnish

Instructions

1. In the Instant Pot, combine the hash browns, cheddar cheese, sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Stir well to mix all the ingredients.
2. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
4. Carefully open the lid and stir the casserole. If desired, garnish with chopped green onions before serving.

The magic of this recipe lies in its effortless transformation from simple ingredients to a decadently creamy dish, all thanks to the Instant Pot’s speedy cooking.

Tip: For an extra crispy top, transfer the casserole to a broiler-safe dish after cooking and broil for 2-3 minutes until golden.

Instant Pot Rosemary Potatoes

These Instant Pot Rosemary Potatoes are a game-changer for busy weeknights, offering crispy edges and fluffy insides with minimal effort.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. In the Instant Pot, combine the water and halved baby potatoes.
2. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes, then quick release the pressure.
3. Drain the potatoes and return them to the pot. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
4. Set the Instant Pot to sauté mode and cook the potatoes for 5-7 minutes, stirring occasionally, until they develop a golden crust.

The magic of this recipe lies in the Instant Pot’s ability to perfectly steam then crisp the potatoes, creating a texture that’s usually only achieved with deep frying.

Tip: For an extra flavor boost, add a sprinkle of grated Parmesan cheese right after sautéing.

Instant Pot Potato and Leek Soup

Warm up your evening with this creamy Instant Pot Potato and Leek Soup, a comforting bowl that comes together in no time with the magic of pressure cooking.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter. Add the leeks and garlic, sautéing for about 3 minutes until softened.
2. Add the potatoes, broth, salt, and pepper. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
3. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream and adjust seasoning if needed. Serve hot, garnished with fresh chives.

The secret to this soup’s velvety texture? Yukon Gold potatoes blend up beautifully, creating a rich base without the need for flour or thickeners.

Tip: For an extra layer of flavor, try topping your soup with crispy bacon bits or a sprinkle of sharp cheddar cheese.

Instant Pot Sweet Potato Mash

Whip up this creamy, dreamy Instant Pot Sweet Potato Mash in a flash—your taste buds will thank you for the velvety texture and rich flavor!

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup water
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Place the sweet potatoes and water in the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
3. Drain any excess water from the pot, then add the butter, heavy cream, maple syrup, salt, cinnamon, and nutmeg to the sweet potatoes.
4. Mash everything together until smooth and creamy. For extra smoothness, use a hand mixer on low speed.
5. Serve warm, and watch as this mash becomes the star of your meal with its perfect balance of sweetness and spice.

Tip: For a lighter version, substitute the heavy cream with coconut milk and the butter with coconut oil.

Instant Pot Potato Salad

Who says potato salad has to be a summer-only side? This Instant Pot version brings creamy, tangy flavors to your table in a fraction of the time, perfect for any gathering or weeknight dinner.

Ingredients

• 2 lbs baby potatoes, halved
• 1 cup water
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup diced red onion
• 2 hard-boiled eggs, chopped
• 2 tbsp fresh dill, chopped

Instructions

1. Place the halved baby potatoes and 1 cup of water in the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes, then quick release the pressure.
2. Drain the potatoes and let them cool slightly. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper.
3. Add the slightly cooled potatoes, 1/4 cup diced red onion, 2 chopped hard-boiled eggs, and 2 tbsp fresh dill to the bowl. Gently toss until everything is evenly coated with the dressing.
4. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld together beautifully.

The magic of this recipe lies in the Instant Pot’s ability to cook the potatoes perfectly tender without any fuss, while the fresh dill and tangy mustard dressing add a bright, herby kick that elevates the whole dish.

Tip: For an extra crunch, sprinkle some crispy bacon bits on top before serving.

Instant Pot Beef and Potato Stew

Warm up your kitchen with this hearty Instant Pot Beef and Potato Stew, a comforting dish that brings together tender beef and creamy potatoes in a rich, flavorful broth.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 lb potatoes, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes.
3. Return the beef to the pot. Add the beef broth, potatoes, carrots, celery, salt, black pepper, dried thyme, tomato paste, and Worcestershire sauce. Stir to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Open the lid, stir the stew, and serve hot. The slow pressure cooking melds the flavors beautifully, creating a stew with layers of depth and tenderness.

Tip: For an extra touch of richness, stir in a splash of heavy cream before serving.

Instant Pot Hasselback Potatoes

Transform your ordinary potatoes into a show-stopping side with these Instant Pot Hasselback Potatoes, perfectly crispy on the outside and tender on the inside.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Wash and dry the potatoes. Make thin slices across each potato, stopping about 1/4 inch from the bottom to keep the base intact.
2. Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the potatoes on the trivet.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Preheat the oven to 425°F. Carefully remove the potatoes from the Instant Pot and place them on a baking sheet.
5. Brush the potatoes with 2 tablespoons olive oil, making sure to get between the slices. Sprinkle with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Bake for 20 minutes until the edges are crispy and golden. Sprinkle with 2 tablespoons grated Parmesan cheese and 1 tablespoon chopped fresh parsley before serving.

The secret to these Hasselback potatoes is the Instant Pot’s ability to pre-cook them perfectly, ensuring a crispy finish in the oven without drying out the inside.

Tip: For extra flavor, tuck thin slices of garlic between the potato slices before baking.

Instant Pot Potato and Corn Chowder

Warm up your evening with this creamy Instant Pot Potato and Corn Chowder, a comforting bowl that comes together in a flash with minimal fuss.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 pound potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. Set your Instant Pot to the sauté function and melt the butter. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Pour in the broth, then add the potatoes and corn. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
3. Once the cooking time is up, quick release the pressure. Stir in the heavy cream, salt, black pepper, and smoked paprika.
4. Use an immersion blender to partially blend the chowder for a creamy yet chunky texture, or leave it as is for a brothier soup.
5. Garnish with chopped fresh parsley before serving.

The smoked paprika adds a subtle depth that elevates this chowder from simple to spectacular, making it a standout dish for any night of the week.

Tip: For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream.

Instant Pot Roasted Potatoes

Who knew you could achieve perfectly crispy roasted potatoes in the Instant Pot? This method locks in flavor while saving you time and oven space.

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water

Instructions

1. Place the halved baby potatoes in the Instant Pot. Add 1/2 cup water.
2. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes, then quick release the pressure.
3. Drain the potatoes and return them to the pot. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
4. Transfer the potatoes to a baking sheet in a single layer. Broil on high for 5-7 minutes until the edges are crispy and golden.

The magic here? The Instant Pot pre-cooks the potatoes to fluffy perfection, while the broiler gives them that irresistible crispy finish.

Tip: For extra crispiness, let the potatoes sit under the broiler for an additional minute or two, watching closely to prevent burning.

Instant Pot Potato Gratin

This Instant Pot Potato Gratin is a game-changer for busy weeknights, offering all the creamy, cheesy goodness of the classic dish in a fraction of the time.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. In the Instant Pot, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Stir well.
2. Add the thinly sliced potatoes to the pot, ensuring they’re evenly coated with the cream mixture.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Preheat the broiler. Transfer the potato mixture to a broiler-safe dish and sprinkle evenly with the shredded Gruyère and grated Parmesan.
5. Broil for 3-5 minutes, or until the cheese is bubbly and golden brown.

The magic of this recipe lies in the Instant Pot’s ability to infuse the potatoes with rich, garlicky cream before they’re topped with a golden cheese crust. It’s a texture and flavor dream come true.

Tip: For an extra crispy top, let the gratin sit under the broiler for an additional minute or two, watching closely to prevent burning.

Instant Pot Spicy Potato Wedges

Spice up your snack game with these Instant Pot Spicy Potato Wedges, a quick and flavorful side that packs a punch.

Ingredients

• 4 medium russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 cup water

Instructions

1. In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper until evenly coated.
2. Pour 1/4 cup water into the Instant Pot, then place the trivet inside. Arrange the seasoned potato wedges on the trivet in a single layer.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 5 minutes. Once done, perform a quick release.
4. Preheat the broiler. Transfer the potato wedges to a baking sheet and broil for 3-5 minutes until crispy and golden.

The magic of the Instant Pot gives these wedges a tender inside, while a quick broil adds that irresistible crispy edge. Perfect for when you crave something spicy and satisfying without the wait.

Tip: For extra heat, drizzle with hot sauce before serving.

Instant Pot Potato and Sausage Bake

This Instant Pot Potato and Sausage Bake is a hearty, one-pot wonder that brings comfort to your table with minimal fuss.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1.5 lbs baby potatoes, halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic, sauteing until softened, about 3 minutes.
3. Add the halved baby potatoes, 1 cup chicken broth, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Stir to combine.
4. Place the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
5. Once cooking is complete, perform a quick release. Stir in the browned sausage.
6. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the smoky paprika and the way the potatoes soak up all the savory flavors, creating a meal that’s both satisfying and simple to make.

Tip: For an extra crispy finish, transfer the bake to a baking sheet and broil for 2-3 minutes after pressure cooking.

Instant Pot Creamy Potato Soup

Warm up your evening with this effortlessly creamy Instant Pot Potato Soup, a comforting bowl that comes together in no time with minimal fuss.

Ingredients

• 4 cups peeled and diced russet potatoes (about 2 large potatoes)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped chives for garnish

Instructions

1. Set your Instant Pot to the sauté function and melt the butter. Add the diced onion and minced garlic, sautéing for about 3 minutes until fragrant.
2. Add the diced potatoes, chicken broth, salt, black pepper, and dried thyme to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if needed.
5. Stir in the heavy cream and shredded cheddar cheese until fully incorporated and the cheese is melted.
6. Serve hot, garnished with chopped chives.

This soup’s velvety texture and rich flavor come from blending the potatoes right in the pot, making cleanup a breeze and ensuring every spoonful is perfectly smooth.

Tip: For an extra layer of flavor, try topping your bowl with crispy bacon bits or a dollop of sour cream.

Instant Pot Herb Roasted Potatoes

These Instant Pot Herb Roasted Potatoes are a game-changer for busy weeknights, offering crispy edges and fluffy insides with minimal effort.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions

1. Place the halved baby potatoes in the Instant Pot. Add 1 cup of water.
2. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, quick release the pressure.
3. Drain the potatoes and return them to the pot. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme. Toss to coat evenly.
4. Transfer the potatoes to a baking sheet and broil on high for 5-7 minutes, until golden and crispy.

The magic of this recipe lies in the Instant Pot’s ability to perfectly pre-cook the potatoes, ensuring they’re tender inside before hitting the broiler for that irresistible crunch.

Tip: For an extra flavor boost, toss the potatoes with a sprinkle of grated Parmesan cheese right after broiling.

Conclusion

We hope these 18 Instant Pot potato recipes bring ease and deliciousness to your busy weeknights! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!