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!
Servings: 6
Calories: 110kcal
Cost: $4.50 recipe/ $0.75 serving
Equipment
- Instant Pot
Ingredients
- 1.5 lbs baby creamer potatoes
- 1.5 cups water
- 1 tablespoon extra virgin olive oil
- 2 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon 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!
Nutrition
Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 485mg | Fiber: 3g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 24mg | Calcium: 17mg | Iron: 1mg