Instant Pot Baby Potatoes Buttery Garlic & Thyme

In this "dump and go" recipe, Instant Pot Baby Potatoes are steamed to perfection in the Instant Pot pressure cooker with a herby butter.

Baby potatoes are tossed in a delicious a garlic and thyme butter making them a wonderful side dish.

Instant Pot New Garlic Potatoes - Dump and Go recipe

This recipe is a little different to other Instant Pot Potato recipes. Other recipes will often steam the potatoes, the water will require draining and then the potatoes are flavoured like in this Instant Pot Vegan Potato Salad (Greek style) or Parsley Potatoes

In this recipe, the potatoes are cooked with just the right amount of water and herby butter allowing all the flavours to infuse into the potatoes.

This dump and start version means you can add all of the ingredients, allow the instant pot to work its magic and then serve directly from the pot!

Chances are you're making baby potatoes as a side for a main meal. Whilst your oven is occupied, the Instant Pot is so handy to prepare these potatoes and it only takes 2 minutes at High Pressure!

Ingredients for garlic and thyme instant pot baby potatoes

Full ingredients with measurements are available in the recipe card below at the end of this post

• Potatoes - We are using small white baby potatoes for this recipe. Only red potatoes or can mix white and red too. For six servings as a side dish you will need 900 gram (2 pound) baby potatoes. Sliced them in half , potatoes will cook faster and absorbs the flavours so well that we are adding.

• Butter- Buttered potatoes I prefer unsalted butter to cook these potatoes, so I am in control of the saltiness of the overall dish

• Herbs - I have used fresh thyme in this recipe which has an earthy flavour. This recipe can easily be adapted for different flavours such as chives and parsley in summer or rosemary and oregano in winter. You can add dried herbs if fresh are not available.

• Garlic - the flavour of fresh garlic is so good and goes brilliantly with the butter and potatoes, but if fresh not available use garlic powder/granules.

• Vegetable stock - I made veggie stock by dissolving a stock cube in hot water. Fresh works fine too.

• Salt and Pepper - use sea salt and cracked black pepper for texture.

Variations:

Instant Pot Garlic Herb Roasted Potatoes

In this recipe, the potatoes are made more crisp once adding the flavourings. Once the potatoes are cooked, select Sauté on the IP, and allow the potatoes to crisp up on the outside. The textures on this one are fab!

How to make Instant Pot Baby Potatoes without steamer basket

Full printable recipe in recipe card below.

For this recipe, you do not need a steamer basket.

Halve or quarter the potatoes depending on their size, I find that cutting the potatoes reduces the cooking time and also allows the potatoes to absorb the flavours best.

Add the chopped herbs, garlic, butter and ½ cup of vegetable stock to the inner pot. Stir well and place the lid. Select Pressure Cook at High Pressure for 2 minutes.

After 2 minutes, quick release the steam or else the potatoes will continue to cook and may go too soft.

Most of the water should have been taken up by the potatoes but in case there is some left, you can either sauté for a minute or so or drain the excess flavoured stock water and use in another recipe.

If you decide to scale up the recipe, use the same amount of water. If scaling down, I would reduce the amount of water.

How to make with a steamer basket

If you want to use a steamer basket, you absolutely can. Add water to the inner pot, place the steamer basket in the pot then layer on the cut potatoes. Select 3 minutes at High Pressure and Quick release the steam. Remove the steamer basket, drain the water and add the rest of the ingredients.

Note that with this recipe, the garlic remains raw so you may want to sauté the potatoes for 1 minute.

Serving Suggestions

Instant pot baby potatoes are a quintessential Thanksgiving, Christmas, Easter or Sunday Roast side dish.

These potatoes are a brilliant side for British classics such as piping hot vegetable pies, cottage pie or stews.

They are also great with grilled mushrooms/zucchini/aubergine/tofu/paneer.

Great sides for nut roast, vegetarian/vegan wellingtons, vegan/vegetarian lasagne, savoury galette, stuffed butternut squash, quinoa salad, soups, cauliflower pizza crust, mixed green salad, green beans etc.

Storage

Potatoes should only be left out at room temperature for 2-3 hours, if it is a hot day, then I would not keep the potatoes out for long at all.

After this, they should be placed in the fridge. I like to use an air tight container. They will keep in the fridge for 2-3 days.

You could freeze the cooked potatoes however the texture will not be as good as fresh. Reheat/defrost in the microwave.

Other side dish recipes

• Cardamom Potato Dauphinoise
• Vegan Cauliflower Mash
• Instant Pot Cranberry Sauce
• Traditional Bread Sauce
• Butternut Squash and Cannellini Soup
• Air fryer Crispy Indian Potatoes
• Fried Cauliflower Mashed Cheese Balls
• Pumpkin Miso Soup
• Parmentier Potatoes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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