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Instant Pot Baby Potatoes with Garlic Herb Butter on a white platter

Instant Pot Baby Potatoes with Garlic Herb Butter

Pressure cooker baby potatoes with garlic butter and herbs are easy to make in the Instant Pot yet packed with flavor. Delicious as a side dish!
Course Side Dish
Cuisine American
Keyword garlic herb butter potatoes, instant pot baby potatoes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 291kcal
Author lalaine


  • 8-qt Pressure Cooker


  • 2 pounds baby potatoes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup butter
  • 1/2 cup water or chicken or vegetable broth


  • Rinse the potatoes to remove any dirt or grit. Drain well and pat dry. Using a fork, pierce the middle of each potato.
  • In a small bowl, combine garlic powder, marjoram, rosemary, thyme, oregano, salt, and pepper. Set aside.
  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter and heat with the Instant Pot lid open until it begins to melt.
  • Add potatoes and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
  • Add the garlic and herb mixture and cook, stirring regularly, until garlic is softened.
  • Add water or broth.
  • Press the CANCEL button to turn off saute mode.. Close and lock the lid and set the valve on the SEALING position. Pressure cook on HIGH for 7 minutes.
  • When finished, do a QUICK RELEASE.
  • Open lid and transfer potatoes to a serving platter. Serve hot.


Calories: 291kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 772mg | Potassium: 995mg | Fiber: 5g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 2mg