These Instant Pot Butter Potatoes are fork-tender and packed with loads of flavor thanks to the seasonings, butter, and broth!
While baby potatoes can be cooked in the oven or on the stovetop, I just love how quick and easy it is to whip up a batch of these potatoes using an Instant Pot – just add the ingredients to the Instant Pot and before you know it, you’re left with a delicious side dish that can be served with a variety of main meals.
Give these rich and aromatic Instant Pot Butter Potatoes a try today – you won’t regret it!
How To Store/Reheat Instant Pot Butter Potatoes
These Instant Pot Butter Potatoes can easily be stored in the refrigerator in an airtight container for 3-5 days.
You can reheat your stored potatoes in 3 ways:
- Microwave – add your potatoes to a microwave-safe dish, heating for 2-3 minutes. Although reheating in the microwave is listed as an option here, use it as a last means of reheating since potatoes can dry out when reheated in a microwave.
- Stovetop – add a small amount of oil with a high smoking point to coat your skillet and allow it to reach a high heat. Add your potatoes to the heated skillet, stirring occasionally over a medium heat until heated through. Be careful not to add extra oil to the skillet as this could result in soggy and oily potatoes.
- Oven – reheating your potatoes in the oven is probably the best method out of these three options. Add your stored potatoes to a baking sheet, covered with aluminum foil and place in a preheated oven at 400℉ for 10-15 minutes.
Can I Freeze Baby Potatoes?
Absolutely! If you’ve got leftover baby potatoes that you don’t expect to get through within 3-5 days, go right ahead and store them in a Ziploc bag or airtight container in the freezer for 3-4 months.
It’s worth noting that you should only ever freeze fully or partially cooked potatoes since raw potatoes contain a lot of water which will freeze and then when thawed, can produce a grainy and mushy texture in your cooked potatoes.
Can I make These Butter Potatoes without an Instant Pot?
Don’t miss out on delicious butter baby potatoes just because you don’t own an Instant Pot! These baby potatoes can also be cooked in the oven or on your stovetop. Here’s how you can cook these potatoes with two different cooking methods:
For Oven Roasted Butter Baby Potatoes:
- Add your halved baby potatoes to a baking tray and coat them with oil and seasoning.
- Crack your cloves of garlic to place on the baking tray instead of mincing. Minced garlic in the oven can sometimes burn and results in a nasty bitter taste.
- Cook the baby potatoes at 450℉ in the oven for about 20 minutes until fork tender.
For Stovetop Buttered Baby Potatoes:
- Place your halved baby potatoes in a large skillet, covering the potatoes with water.
- Add in 1 Tablespoon of olive oil as well as your garlic cloves (thinly sliced) and bring the water to a continuous boil till all liquid has evaporated and the potato skins have seared slightly to a golden brown.
What Should You Serve with These Yummy Buttered Potatoes Side dish?
Baby potatoes are a great side dish for an array of main meals. Consider pairing these Instant Pot Butter Potatoes with:
- Grilled meats;
- Roast chicken, roasted beef/pork tenderloin;
- Instant Pot Cube Steak with mushrooms
- Thanksgiving turkey; or
- If you love pot roast, then you can make my Instant Pot Pot Roast to side along with it!
You could also add a green leafy salad to complete your meal but I wouldn’t suggest adding another starchy side with these potatoes such as rice or pasta since it may be an overload instead of plating up a well balanced meal!
Tips for Making Instant Pot Butter Potatoes
- If you’re serving a larger crowd then you could easily double this recipe (depending on the size of your Instant Pot, of course!). Pro tip: increase all ingredients except for the liquids.
- I don’t advise replacing the vegetable/chicken broth with water – the broth adds great flavor to the baby potatoes and is also needed if you want to make a gravy or cornstarch slurry.
- Your Instant Pot will get very hot at the point of quick release so be cautious and handle it with care. If you want, you could opt for a natural release instead if you don’t mind waiting an additional 10-15 minutes.
- I haven’t specified what type of baby potatoes to use for this recipe. Feel free to use white, yellow, or red – they will all be great options!
More Easy Instant Pot Recipes You’ll Love
- Instant Pot Pinto Beans and Bacon (No Soak)
- Instant Pot Key Lime Chicken Tacos
- Instant Pot Cube Steak
- Instant Pot Blood Orange Cheesecake
- Instant Pot Apple Cheesecake
- Instant Pot Chipotle Rice
- Instant Pot Pumpkin Chili
- Olive Garden Copycat Instant Pot Zuppa Toscana
- 2 pounds baby potatoes, washed and cut into halves
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon rosemary
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt or Kosher salt
- 3 tablespoons butter melted
- ½ cup vegetable broth OR chicken broth
- Add the baby potatoes to the Instant Pot. Followed by minced garlic, herbs (thyme, rosemary, oregano), ground black pepper, sea salt flakes, and melted butter.
- Add the broth. Stir the potatoes with the butter, and the stock to make sure that the potatoes are well coated.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and serve.