Crispy Instant Pot Roasted Potatoes with Garlic and Herbs

These roasted potatoes are a real one-pot recipe. Yes, you can make roasted potatoes in an Instant Pot!

These roasted potatoes are flavorful, quick, and cooked entirely in one appliance—the Instant Pot. Pressure-cooking the potatoes first and then finishing them in the pot gives you crisp, golden edges and tender, creamy centers. Ready to learn how? Let’s get into the bistro kitchen.

Perfectly Roasted Potatoes With An Instant Pot

Use regular russet potatoes or baby potatoes—both work well. Leaving the skins on saves time and preserves nutrients, especially with new potatoes whose skins are thin. Just scrub them clean under cold water.

Cook them a little longer in the pressure cooker if you prefer a softer, creamier interior. After pressure cooking, finish the potatoes using the Sauté function to develop a golden, roasted exterior.

What You Need For This Recipe

This simple recipe uses just a few pantry staples. Make sure you have:

• Russet potatoes (or baby potatoes)
• Olive oil
• Butter
• Pinch of salt

The full ingredient amounts are included in the recipe card below.

How To Make Instant Pot Roasted Potatoes

1. Peel or scrub the potatoes and rinse under cold water.
2. Quarter each potato, or cut them into roughly 8 equal pieces for even cooking.
3. Place the potatoes in the Instant Pot and add 1 cup of water.
4. Close the lid, set the valve to sealing, and select Manual or Pressure Cook on high for 3 minutes.
5. Let the pressure naturally release for 5 minutes, then carefully quick-release any remaining pressure.
6. Drain the potatoes and transfer them to a bowl.
   
7. Cancel the pressure-cook program and select Sauté. Add the olive oil and butter and allow the butter to melt and foam.
8. Add the drained potatoes in a single layer. Let them sit undisturbed for 3–5 minutes to form a crust, then turn them.
9. Continue browning, turning occasionally, until the potatoes are golden on all sides, about 5–10 minutes total.
10. Serve immediately.

For larger quantities, roast in batches to avoid overcrowding the pot so each piece can brown evenly.

How To Store Roasted Potatoes

Make a big batch and store cooked potatoes so you can quickly reheat or roast them later. Cool the potatoes completely before storing.

• Refrigerate – place cooled potatoes in an airtight container or resealable bag for up to one week.
• Freeze – spread cooled pieces on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container; label and store for up to three months.

How to Reheat Roasted Potatoes

The best way to reheat roasted potatoes is in a cast-iron skillet with butter and a little olive oil. Sear them over medium heat until warmed through and crisped on the edges.

If reheating from frozen, add the frozen pieces to a preheated skillet and warm gently until they are heated through and browned.

Roasted Potatoes Variations

Add herbs, aromatics, or spices to customize the flavor. Popular additions include:

• Onions
• Scallions
• Garlic or garlic powder
• Chives
• Paprika

Scaling This Roasted Potatoes Recipe

This recipe serves about two but scales easily. You don’t need extra water for larger amounts; pressure-cook the potatoes all at once, then brown them in batches so they have room to crisp. Increase the olive oil and butter proportionally for each roasting batch.

What To Serve With Instant Pot Roasted Potatoes

Roasted potatoes pair well with many entrees and sides. Serve them with grilled or roasted proteins, vegetables, or a simple salad. They complement dishes such as salmon, steak, roasted chicken, pork, or braised beef, and they work well alongside green vegetables or steamed broccoli.

Enjoy experimenting with this easy Instant Pot method. If you love potatoes, try different seasonings and herbs to make this side your own.

Instant Pot Roasted Potatoes

Yield:
4

Prep Time:
5 minutes

Cook Time:
13 minutes

Additional Time:
5 minutes

Total Time:
23 minutes

Cook first, roast second: this Instant Pot method yields tender potatoes with a crisp, golden finish. Simple ingredients and minimal hands-on time make it an ideal side dish for weeknights.

Ingredients

• 1 lb russet potatoes
• 2 tablespoons olive oil
• 2-3 tablespoons butter
• Pinch of salt

Instructions

1. Peel or scrub the potatoes and cut each into 8 pieces for even cooking.
2. Place the potatoes in the Instant Pot and add 1 cup of water.
3. Close the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
4. Allow a 5-minute natural release, then quick-release remaining pressure.
5. Drain the potatoes and transfer to a bowl. Cancel the program and select Sauté.
6. Add olive oil and butter; when melted, add the potatoes and let them sit 3–5 minutes before turning.
7. Continue turning until all sides are golden, about 5–10 minutes more.
8. Serve immediately.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 246
Total Fat: 16g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 23mg
Sodium: 118mg
Carbohydrates: 24g
Fiber: 3g
Sugar: 1g
Protein: 3g

Please note: Nutrition information is provided for guidance and may not be exact.