Instant Pot Potatoes
A quick and easy recipe for creamy, flavorful Yukon Gold potatoes made in the Instant Pot, perfect as a side dish for any meal.
Ingredients
Main ingredients
- 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley, for garnish Optional
- Optional toppings: sour cream, shredded cheese, bacon bits
Instructions
Preparation
- Scrub potatoes and cut into 1-inch chunks.
- Press 'Sauté' on the Instant Pot. Melt butter, then sauté garlic for 30 seconds until fragrant.
- Press 'Cancel.' Add broth, scraping the bottom of the pot.
- Add potatoes, rosemary, thyme, salt, and pepper.
- Close lid, set valve to 'Sealing.' Press 'Manual' or 'Pressure Cook' and set for 8 minutes.
- Natural Pressure Release (NPR) for 10 minutes, then Quick Pressure Release (QPR).
- Open lid carefully. Check potatoes for doneness. Drain excess liquid if needed.
- Mash potatoes and stir in parsley. Season to taste.
- Serve hot, garnished with desired toppings.
Notes
For optimal freshness, store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to retain creaminess. Can be frozen for up to 2 months.