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Make perfectly crispy Instant Pot roasted potatoes with this easy recipe! These golden-brown baby potatoes are pressure-cooked for tenderness and sautéed for a crunchy finish. With a blend of herbs and garlic, this flavorful side dish pairs well with any meal. Get step-by-step instructions, pro tips, and tasty variations for the best roasted potatoes using your pressure cooker.

Ingredients

2 lbs. baby gold potatoes, scrubbed clean
3 garlic cloves, peeled
1 cup chicken broth
2-3 Tablespoons vegetable oil (plus more if needed)
Salt and pepper, to taste

Potato Seasoning:

1 teaspoon rosemary
¾ teaspoon oregano
¾ teaspoon thyme
¾ teaspoon sage
1/8 teaspoon nutmeg
1/8 teaspoon pepper

Instructions

Pressure Cook the Potatoes: Use a fork to pierce each potato and place them in the Instant Pot along with the garlic cloves and chicken broth. Secure the lid and ensure the steam valve is set to the sealed position. Cook on high pressure for 11 minutes.
Quick Release and Drain: Perform a quick release by turning the steam valve to venting. Carefully open the lid and drain the chicken broth. Pat the potatoes dry with a paper towel.
Sauté and Crisp: Set the Instant Pot to sauté mode and add 1-3 tablespoons of vegetable oil. Sprinkle in the potato seasoning. Let the potatoes sit undisturbed for about 5 minutes to develop a golden-brown crust.
Turn and Crisp All Sides: Use kitchen tongs to rotate the potatoes, browning each side. Add more vegetable oil if needed for extra crispiness.
Serve and Enjoy! Remove the roasted potatoes from the pot and serve warm.

Why You’ll Love This Recipe

Quick & Easy: The Instant Pot significantly reduces cooking time compared to traditional roasting.
Flavorful & Crispy: Pressure cooking infuses the potatoes with garlic flavor, while sautéing gives them a crispy, golden finish.
Minimal Cleanup: Everything is cooked in one pot, making cleanup a breeze.
Versatile: Perfect as a side dish for breakfast, lunch, or dinner.

Tips

For Extra Crispy Potatoes: Let them sit undisturbed while sautéing before flipping.
Choose the Right Potatoes: Baby gold potatoes work best as they have a creamy texture and hold their shape well.
Drain Well: Removing excess moisture ensures a crispier finish when sautéing.
Use Fresh Herbs: If possible, fresh rosemary and thyme will enhance the flavor even more.

Variations and Substitutions

Make It Vegan: Swap chicken broth for vegetable broth.
Add Cheese: Sprinkle with grated Parmesan after sautéing for extra flavor.
Spicy Version: Add a pinch of red pepper flakes for a little heat.
Garlic Butter Potatoes: Toss with melted butter and minced garlic before serving.
Different Herbs: Swap out rosemary and thyme for basil, parsley, or chives.

FAQs

Can I use different potatoes? Yes! While baby gold potatoes work best, you can use red potatoes, Yukon Gold, or even small russet potatoes—just adjust the cooking time accordingly.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or oven for best results.

Can I make these ahead of time? Yes! Pressure cook the potatoes ahead of time and sauté them just before serving to restore crispiness.

Serving Suggestions

These crispy Instant Pot roasted potatoes pair perfectly with:

Grilled meats like steak, chicken, or pork chops
Roasted vegetables for a healthy side dish
Scrambled eggs and bacon for a hearty breakfast
A fresh salad for a lighter meal

Enjoy your flavorful, crispy Instant Pot roasted potatoes!