Instant Pot Roasted Potatoes
Instant Pot Roasted Potatoes are crispy on the outside, buttery on the inside, and ready in under 30 minutes. Cooked with a mix of dried herbs for extra flavor, this low-effort recipe is always a huge hit and works for a comforting weeknight dish or a fancy meal on a special occasion.
I’ve documented my passion for Instant Pot recipes and how I love making easy, flavorful dishes in less time without sacrificing flavor. This recipe makes the perfect side dish for any weeknight meal or special dinner. I usually alternate between it and another must-try favorite: this Air Fryer Crispy Potatoes recipe!
Table of contents
Usually, when I need a quick, delicious side dish the whole family will love, I turn to this recipe. This is a kid-friendly, budget-friendly, and super easy-to-make option. I specifically use baby potatoes, but fingerling potatoes or tri-color work just as fine. The best part of this recipe is that the potatoes are seasoned with a mix of dried herbs, loading them with flavor. I like to serve this side dish with Hearty Meatloaf, Balsamic Pork Loin, or Chicken Breasts.
Why you will love this recipe
- Perfect for camping: If you are like me and take your Instant Pot camping, this is the ideal recipe to make in it! Especially if you have a pot with a crisper lid.
- It’s so fast: I can have 2 pounds of perfectly roasted potatoes ready to eat in less than 30 minutes.
- Easy cleanup: Everything is made in one Pot. I don’t like recipes that create too many dirty dishes.
- Crisp and tender: These potatoes are crispy on the outside and tender on the inside. Perfect without much work.
What you will need
- Produce: I use 2 pounds of baby potatoes because they are uniform in size, so I don’t have to chop them, and the skin gets crispy.
- Wet ingredients: Olive oil helps make the skin crispy while keeping the seasonings stuck to the potatoes.
- Seasonings: I top the potatoes with rosemary, bay leaves, and thyme sprigs to add a piney fragrance, a subtle floral, minty note, and a warm herbal background. My herb seasoning mix includes rosemary, thyme, oregano, and marjoram, plus a pinch of red pepper flakes for heat. It also includes salt and pepper, plus garlic powder and onion powder for a blend of umami and sweetness.
How to prepare
Season the potatoes: First, I mix the potatoes with olive oil and the seasonings until well combined while the Instant Pot heats in sauté mode.
Brown the potatoes: Then, when the oil is hot, I add the potatoes a little at a time and let them sit for 2 minutes to sear before moving them. Then I cook the other side before moving them again, moving them around until they are browned on all sides. I continue until all the potatoes are brown.
Cook the potatoes: Afterward, I put all the potatoes into the Instant Pot in a trivet with a cup of water in the bottom, shut the lid, and set the timer for 7 minutes. When the timer beeps, I release the pressure manually using the quick-release method and remove the lid.
Broil and serve: I remove the potatoes and broil them for 3 minutes or until crispy, before serving. Alternatively, use the Pot’s crisper lid, if you have one.
Expert tip
Picking the right potatoes
I like to use baby potatoes for this recipe; the smaller ones in the mesh bag are preferable. Fingerlings or baby Yukon Golds are also excellent choices. If I cannot find baby Yukon Golds, I chop larger ones into quarters. Russet potatoes are too starchy and tend to get mushy after cooking so long under pressure. Also, you have to peel them because the skin is too hard, and it is the skin that holds roasted potatoes together in this recipe.
More tips to consider:
- Use a trivet or steamer basket to keep the potatoes out of the water or broth so they don’t get soft.
- To keep potatoes from splitting, poke holes in them.
- For extra-crispy potatoes, broil them after cooking or use the Pot’s crisper lid.
- Leave the peel on the potatoes to help them hold their shape.
- Don’t cook too many potatoes at once when browning, or they will not get crispy.
Recipe variations and add-ins:
- Air fryer: Instead of a broiler, I sometimes pop my potatoes into the air fryer after cooking them to get them crispy.
- More veggies: Make this more interesting by adding cauliflower and broccoli florets.
- Ranch potatoes: For a tangy ranch flavor, use my homemade ranch seasoning mix instead of the herb mixture.
- Cajun potatoes: For something a little spicier, substitute the herb mixture with my homemade Cajun seasoning mix.
- Cheesy potatoes: My kids love it when I add shredded cheese to these potatoes after they finish cooking. Our favorites are cheddar, parmesan, pepper jack, cotija, and mozzarella.
Serving suggestions:
The great thing about potatoes is that they go with anything! I like to serve these with a juicy pot roast, like my red wine pot roast made with chuck roast, my favorite red wine, and thick-cut carrots. It’s so tender, it practically melts in your mouth. This roasted pork loin is another wonderful entrée to serve with these potatoes. It is so simple and always turns out perfect. The brown sugar and garlic bring out the rich flavors.
If you’d rather have poultry, try my garlic herb butter roasted chicken. It’s moist and juicy inside and crispy on the outside, with savory herbs and spices tucked inside for extra flavor. Or serve this perfect oven-roasted turkey, my signature Thanksgiving dinner. You can’t go wrong with this butter mixture made with lemon zest, orange zest, garlic, rosemary, oregano, thyme, and other spices. For dessert, chocolate Linzer cookies. These buttery cocoa cookies are stuffed with raspberry jam and dulce de leche and topped with powdered sugar.
How to store leftovers:
- Refrigerate: Pack Instant Pot roasted potatoes in a sealed container, and you can keep them refrigerated for several days.
- Freezing: I let them cool completely, put them in freezer bags, and keep them frozen for up to 3 months.
- Defrost: I thaw frozen leftovers overnight in the fridge before reheating.
- Reheating: To keep them crispy, I reheat potatoes in the air fryer for 3 to 4 minutes at 375 degrees F.
Frequently asked questions
They may have been too moist or overcooked. If they were cooked with too much moisture trapped inside of them from the beginning, they will be chewy. Make sure the potatoes are completely dry before mixing them in the oil and spices. Then, when roasting them, do not overcrowd the Pot. They need enough space to fry, not steam. Also, make sure the Pot is hot enough.
Russet potatoes can fall apart because they have too much starch. You also have to peel them because the skin is too hard and doesn’t hold them together. Cooking the potatoes too long can also make them fall apart because they will get too soft. Cutting them too small will also cause them to break down too fast and make them turn to mush. Finally, make sure the potatoes are not submerged in water, as they will get waterlogged and break apart.
No, you do not need to boil them first. If you boil them first, they may get mushy from being overcooked. This recipe is for cooking potatoes from raw. Boiling them will make them wet and cause them to hold onto too much moisture, so they cannot get as crispy either. It is best to cook these potatoes raw.
The potatoes are probably too large and need to cook longer. I cut my potatoes into 1½-inch pieces or smaller so they cook quickly. Baby potatoes cut in half should be perfect. If they are larger than that, add a couple of minutes to the cooking time. Small potatoes take about 7 minutes, medium potatoes take about 9 minutes, and larger potatoes will take about 10 to 12 minutes. However, I don’t recommend using potato chunks larger than 2 inches.
More Instant Pot side dishes:
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Instant Pot Roasted Potatoes
Ingredients
- 1 1/2 – 2 pounds baby potatoes or fingerling potatoes
- 1/4 cup olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 bay leaves
- 1 cup water or broth of your choice
Herb Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Garnish:
- Chives or Green onion chopped
Instructions
- Turn on your pressure cooker or Instant Pot and select the Sauté function.
- Meanwhile, in a large bowl, mix the potatoes with olive oil and all the ingredients from the Herb Seasoning section. Stir to combine.
- Once the Instant Pot reads HOT, add the oiled, seasoned potatoes in a single layer. If needed, cook the potatoes in batches.
- Do not stir the potatoes for 2-3 minutes; cook until golden on one side, stir, and cook on the other side for a total of about 5 to 8 minutes. Remove from the pot and repeat with the remaining potatoes.
- Once the potatoes are browned, add them to the pot. Pour in water or broth. Top with bay leaves, rosemary, and sprigs of thyme.
- Add a trivet or steamer basket to the pot to keep the potatoes above the water and prevent them from overcooking.
- Close and lock the lid. Make sure the valve points to Sealed.
- Select high pressure and set the timer for 7 minutes. Once the Instant Pot beeps, carefully release the pressure using the quick-release method.
- Unlock and remove the lid.
- Preheat your oven to the broiler setting, or use the Instant Pot's crisper lid.
- Optional: For a crispier texture, arrange the cooked potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder. Broil for 3-5 minutes or until crispy.
- Serve potatoes warm, garnished with chopped chives and green onions.
Video
Notes
Picking the right potatoes
I like to use baby potatoes for this recipe; the smaller ones in the mesh bag are preferable. Fingerlings or baby Yukon Golds are also excellent choices. If I cannot find baby Yukon Golds, I chop larger ones into quarters. Russet potatoes are too starchy and tend to get mushy after cooking so long under pressure. Also, you have to peel them because the skin is too hard, and it is the skin that holds roasted potatoes together in this recipe.More tips to consider:
- Use a trivet or steamer basket to keep the potatoes out of the water or broth so they don’t get soft.
- To keep potatoes from splitting, poke holes in them.
- For extra-crispy potatoes, broil them after cooking or use the Pot’s crisper lid.
- Leave the peel on the potatoes to help them hold their shape.
- Don’t cook too many potatoes at once when browning, or they will not get crispy.
I don’t have an Instant Pot but I am dying to get one . . . they seem so convenient! Especially for potatoes like this . . . they always take forever to cook otherwise.
I have cooked a lot in my instant pot but I haven’t tried to cook potatoes yet. Love how easy this recipe is! Definitely going to try this.
Yum. Those potatoes sound amazing. I really wish that I had an instapot. Ive seen so many great dishes made with one.
I love using the instant pot for potatoes, this is a great idea! I am all about easy!
That looks so good! I have an electric pressure cooker but never really do anything fun with it. I am going to try this for sure.
That looks so good! I love potatoes, using Instant Pot to roast, sounds like a great idea!
I love using the instant pot for everything! This is an awesome idea!
I simply love potatoes. They are my favorite food group. The instant pot looks like a great way to make some very tasty potatoes.