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!
Prep Time5mins
Cook Time1min
Pressure Build & Release Time15mins
Total Time21mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 110kcal
Author: Lindsey Janeiro, RDN
Cost: $4.50 recipe/ $0.75 serving
Equipment
Instant Pot
Ingredients
1.5lbsbaby creamer potatoes
1.5cupswater
1tablespoonextra virgin olive oil
2tablespoonchopped fresh parsley
½teaspoongarlic powder
¼teaspoononion powder
¼teaspoonsalt
¼teaspoonblack 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.