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Easy Creamy Instant Pot Potatoes photo

Creamy Instant Pot Potatoes

These Creamy Instant Pot Potatoes are SO EASY! A delightful creamy texture with savory herbs makes them the perfect side dish for any meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 1 lb baby potatoes cut into halves
  • 1.5 tablespoons olive oil
  • 6 cloves garlic unpeeled
  • 0.5 tablespoon chopped thyme
  • 0.5 tablespoon chopped oregano
  • 0.5 tablespoon chopped Italian parsley
  • 0.25 cup chicken broth
  • 0.5 tablespoon lemon juice
  • 0.5 teaspoon salt
  • 3 dashes ground black pepper
  • 3 dashes cayenne pepper optional
  • 1 tablespoon bottled grated Parmesan cheese
  • 0.5 cup heavy whipping cream

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Large Mixing Spoon

Method
 

Preparation Steps:
  1. Start by washing your baby potatoes thoroughly. Cut them in half to ensure even cooking. This step is essential for achieving that soft, creamy texture.
  2. Set your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute. Toss in the unpeeled garlic cloves and sauté for about 2-3 minutes until they’re fragrant and slightly golden.
  3. Next, add the halved baby potatoes into the pot along with the chopped thyme, oregano, and parsley. Stir everything together for about a minute.
  4. Pour in the chicken broth and add the lemon juice, salt, black pepper, and cayenne pepper if you’re feeling adventurous.
  5. Secure the lid on your Instant Pot, ensuring the valve is sealed. Set it to “Manual” or “Pressure Cook” for 8 minutes. Once the time is up, allow for a quick release of the steam.
  6. Carefully remove the lid and stir in the heavy whipping cream and grated Parmesan cheese. Mix until everything is well combined.

Notes

  • For a vegan option, substitute heavy cream with coconut cream or almond milk and omit the Parmesan cheese.
  • Feel free to swap out herbs based on your preference; rosemary or dill can add a unique flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.