These Instant Pot potatoes with parsley are creamy, flavorful, and couldn’t be easier to make. They’re a delicious, healthy side dish that pairs well with chicken, fish, steak, pork, or even tofu!
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Why These Instant Pot Potatoes with Parsley are SO Good
These Instant Pot potatoes are just so easy, and tasty, too! They require minimal ingredients and minimal time. They’re also super easy to adapt to your own preferences (i.e. use your preferred type of oil or melted butter and use whatever herbs you enjoy most – check out some flavor variations below!).
I also love that they don’t require the oven or the stove top. Whether I’m grilling outside in the summertime or the oven is already full of other dishes, the Instant Pot makes it incredibly easy to still get a delicious, potato side dish ready in minimal time.
What You’ll Need
Ingredients
- Baby yellow creamer potatoes
- Water
- Extra virgin olive oil
- Fresh parsley
- Seasonings: salt, pepper, garlic powder, onion powder
Equipment
Aside from the basics (a knife, cutting board, bowl, and measuring cups and spoons), the main thing you need for these potatoes is an Instant Pot, of course. I have (and love) the 8 quart Instant Pot, but the 6 quart Instant Pot will also work with this recipe.
How to Make This Recipe
- Slice baby potatoes in half or in quarters, depending on the size of the potatoes. Just make sure that all potato pieces are cut to the same size so they cook evenly.
- Place baby potatoes in the Instant Pot, then add the water.
- Close and seal the Instant Pot (make sure the vent is set to seal) and cook on high pressure for 1 minute. When they are done, do a quick release of pressure.
- Once all pressure has released and it is safe to do so, open the Instant Pot. Using a dry kitchen towel or pot holder, pick up the metal pot from within the Instant Pot and carefully drain the potatoes over a colander in the sink.
- Place the cooked potatoes in a bowl and toss with olive oil, parsley, and all seasonings. Adjust salt and pepper seasonings to personal preferences, if needed.
- Serve and enjoy!
Top Tips to Make This Recipe
- Make sure all potato pieces are cut into the same size. I typically halve most of the baby potatoes, but often there are several I have to quarter to become similarly sized for even cooking.
- You can use other potato types – as long as the potatoes are cut into the same size, the cooking time should stay the same. Try baby red potatoes, or red skin or yukon gold potatoes diced into one-inch pieces.
- In lieu of water, you can also cook your potatoes in broth or add a splash of another liquid for flavor, like lemon juice or white wine.
- Wait to salt your potatoes until the very end and start small -it’s easier to add more flavor than take away! Potatoes tend to absorb a lot of salt, so if you’re cooking with broth or if you added salt to the cooking liquid, they likely won’t need much for salt. Go by your personal preferences and needs, though!
- I love the health benefits associated with extra virgin olive oil, along with its taste, but you can use your preferred fat of choice. Try avocado oil or even go for a little more richness with melted butter.
Make it Ahead/ Meal Prep
These potatoes are fantastic to meal prep or make ahead. Make the recipe exactly as written, except instead of serving, transfer to a closed container and store in the refrigerator up to 3-4 days.
If you’re using this as part of a weekly meal prep, go ahead and portion out the potatoes in your daily containers.
Then all you have to do is reheat when it’s time to eat! Reheating can be done in a skillet over medium heat until warm (4-6 minutes) or in the microwave for 30-75 seconds.
You also can eat these potatoes cold, kind of like an herb and olive oil dressed potato salad! We’ve eaten them this way, and they’re quite good, especially during the summer!
Flavor Variations
- Pesto Potatoes: toss the potatoes with 2-3 tbsp pesto once drained (like the spinach basil pesto in my free e-book!). Add a splash of broth or milk to thin it slightly if needed.
- Rosemary Garlic Potatoes: While the potatoes are cooking, saute 3-4 minced cloves of garlic and 1 tablespoon finely chopped rosemary in 1 tablespoon of olive oil. When the potatoes are done and drained, toss them with the rosemary garlic mixture.
- Lemon Basil Potatoes: Once the potatoes are done cooking, toss with a tablespoon of olive oil, 2 teaspoons lemon juice, and 2 tablespoons finely chopped fresh basil (or 1 tablespoon dried basil).
Serving Suggestions
Pair these Instant Pot potatoes with your favorite entree of choice. We love them with cast iron steak, oven baked or air fryer chicken cordon bleu, or with fish (try my lemon sesame sheet pan salmon and asparagus or blood orange rosemary salmon en papillote).
Of course as a dietitian, I always recommend vegetable side dishes, too! Try my popular maple dijon roasted brussels sprouts, air fryer broccoli, prosciutto green beans, lemon garlic turnip greens, or a simple salad (like my caprese kale salad).
Nutrition Highlights
This recipe makes six side dish servings. Each serving contains:
- 110 calories
- 2 grams fat
- 2 grams protein
- 20 grams carbohydrates
- 3 grams fiber
- 485 mg potassium (14% daily value)
- 24 mg vitamin C (29% daily value)
- 1 mg iron (6% daily value)
Percent daily value based on a 2000 calorie diet.
Are these potatoes healthy?
White potatoes don’t get a lot of love and often aren’t considered “healthy,” but I have to strongly disagree. I love potatoes! They’re a great source of vitamin C, potassium, and fiber. They’re delicious and many find them very satisfying, too!
Know, too, that “healthy” is subjective. The foods that help one maintain their health may or may not work for you – and that’s okay! Honor the body you have. As a registered dietitian nutritionist, I suggest eating a variety of nourishing foods that help you feel good and achieve or maintain your health, balanced with the foods you love. Remember – an election isn’t won with every vote, but the majority. Your health is the same way – the overall dietary pattern is what matters most.
Related Recipes
Check out these other delicious potato recipes:
- Hasselback baby potatoes with orange basil vinaigrette
- Greek yogurt mashed potatoes
- Air fryer baked potatoes
- Greek-inspired lemon skillet potatoes
Want more Instant Pot recipes? Check out these favorites:
- Instant Pot potato soup
- Foolproof Instant Pot salmon
- Cilantro lime quinoa
- Salsa chicken
- Unsweetened applesauce
I would love to hear if you make this recipe! Please give it a ★★★★★ star rating below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Instant Pot Potatoes with Parsley
These Instant Pot potatoes with parsley are creamy, flavorful, and couldn't be easier to make. They're a delicious, healthy side dish to pair with chicken, fish, steak, pork, or even tofu!
Ingredients
- 1.5 lbs baby creamer potatoes
- 1.5 cups water
- 1 tbsp extra virgin olive oil
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
-
Slice baby potatoes in half or in quarters, depending on the size of the potatoes. Just make sure that all potato pieces are cut to the same size so they cook evenly.
-
Place baby potatoes in the Instant Pot, then add the water.
-
Close and seal the Instant Pot (make sure the vent is set to seal) and cook on high pressure for 1 minute. When they are done, do a quick release of pressure.
-
Once all pressure has released and it is safe to do so, open the Instant Pot. Using a dry kitchen towel or pot holder, pick up the metal pot from within the Instant Pot and carefully drain the potatoes over a colander in the sink.
-
Place the cooked potatoes in a bowl and toss with olive oil, parsley, and all seasonings. Adjust salt and pepper seasonings to personal preferences, if needed.
-
Serve and enjoy!
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