Pressure Cooker / Instant Pot Garlic Roasted Red Potatoes
These Instant Pot Garlic Roasted Red Potatoes cook up quickly in the electric pressure cooker! After pressure cooking, coat them in melted butter, garlic, and herbs, sprinkle them with Parmesan cheese, and crisp them up to browned perfection. This simple, flavor-packed side dish will steal the show at your next meal!
It’s Jenn again! Roasted red potatoes are a classic side dish, thanks to their creamy texture. While a traditional oven-roasted red potato recipe would take up to 60 minutes in the oven, this pressure cooker version goes from prep to table in under 20 minutes.
A friend of mine posted this Oven-Roasted Red Potato video the other day, which got me craving red potatoes. I adapted my mom’s Garlic and Parsley Red Potatoes (page 251 in the Electric Pressure Cooker Cookbook) with the seasonings in my mother-in-law’s Garlic Parmesan red potato recipe. Then we finished them under the broiler to get the crisp texture my family loves.
We served them with a simple grilled chicken, and everyone took seconds and thirds—it’s that tasty!
Making Instant Pot Garlic Roasted Red Potatoes in an Electric Pressure Cooker
If you need to get this side dish on the table quickly, you can skip the roasting step with no change to the total cook time. The potatoes are fully cooked through after pressure cooking; the oven step is just to brown them up. (We love the crispy edges they get when roasted, so we don’t skip this step often.)
Choosing a Potato for Making Instant Pot Red Potatoes
While there are several different types of potatoes available in the supermarket, we prefer to use petite red potatoes in this recipe. We love that you don’t have to peel these potatoes before cooking. Using the smaller, petite variety makes it easy to get 1-inch pieces just by quartering them.
You can certainly use larger red potatoes with no change to the cook time as long as you dice them into 1-inch pieces. Or, substitute any small potato with thinner skin and a lower starch/higher moisture content like round white or new potatoes.
High-starch potatoes, like russets, have thicker skins and don’t hold their shape as well when mixed after pressure cooking, though you could substitute them in a pinch.
Change It Up!
We kept things simple and just used the Italian seasoning we had on our spice rack. However if you wish, switch it up to use your favorite spices to match your main dish—rosemary, oregano, basil, or even a little lemon pepper would all taste amazing on these red potatoes!
You can even fry up some bacon and coat the potatoes in the bacon grease, then sprinkle the crumbled bacon over the finished dish before serving.
One tip I picked up from Martha Stewart is that you can make a big batch of red potatoes and save the extras. (No need to increase the cook time if you’ve cut them all similar sizes.) A day or two later, mash the remaining potatoes for a new spin on leftovers.
Making Garlic Roasted Red Potatoes in a Ninja Foodi
These pressure cooker red potatoes can be made all in one pot when you cook it in your Ninja Foodi! Follow the recipe as directed to cook the potatoes. Select Sear/Saute to melt the butter. Once butter is melted, turn off your Foodi immediately and add the garlic. Saute for just 1 minute, then add the Italian seasoning, salt, pepper, and Parmesan cheese, and stir to coat the potatoes. Transfer potatoes to the Cook & Crisp™ basket.
Close the crisping lid. Select Air Crisp, set the temperature to 400°F, set time to 15 minutes, and push start. Check red potatoes for doneness after 5 minutes. Continue cooking for up to 10 minutes more until potatoes reach your desired crispiness.
Pressure Cooker / Instant Pot Garlic Roasted Red Potatoes
Cook these red potatoes quick in the electric pressure cooker, then coat in melted butter, garlic and herbs, and Parmesan cheese, and crisp them to perfection in your oven.
Ingredients
- 2 pounds petite red potatoes, washed and cut into 1-inch pieces
- 1/4 cup butter
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Pour 1 cup water into the pressure cooking pot and place a steamer basket in the bottom. Place the diced red potatoes in the steamer basket. Lock the lid in place. Select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the float valve drops, carefully remove the lid. Remove the red potatoes to a bowl and set aside. Discard cooking liquid and wipe out the cooking pot. Preheat broiler.
- Return the pot to the housing. Select Saute and melt the butter. When the butter is melted, add garlic and saute, stirring frequently, for 1 to 2 minutes. Remove the cooking pot from the housing and add Italian seasoning, salt, and pepper and stir until combined. Carefully add the cooked red potatoes and gently stir to coat.
- Pour red potatoes onto a baking sheet and spread into a single layer. Sprinkle evenly with Parmesan cheese. Broil on high until cheese is melted and potatoes begin to brown, about 5 to 10 minutes. Remove from oven and serve.
Notes
If you're in a hurry, you can skip the oven roasting step. Simply stir in the Parmesan cheese with the herbs and serve.
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What’s your favorite way to serve potatoes? Is there a potato recipe you would love to share with other Pressure Cooking Today readers? Send me a message!
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I cooked these potatoes for three minutes and allowed a ten minute natural release. They were perfection personified! I will be making this recipe anytime I wast potatoes. I did not put them in the oven because I had pork chops baking at 450 degrees. They may have been improved by criping them (potatoes) but I’m not sure how that’s possible. TY for this great recipe!
That’s so fun to hear. Thanks Marvin!
I made these tonight. They were great!!
I cooked them for 4 minutes, and then let them natural release, about 12 minutes. Tossed them in the garlic parmesan butter, and they were very good! Next time I will put them under the broiler. Being crispy would put them over the top!
Awesome – thanks Merilee!
“broil 5 to 10 minutes”
I broiled 20 minutes and they were still soggy and limp. I’m starting to think the red potatoes sold around these parts aren’t the same as the red potatoes sold in the US.
It sounds like they may not be.
Where do you live?
Do we need to use the steamer basket? I was hoping to make the recipe tonight and didn’t realize I needed it.
Hi Stephanie – no, it’s better to use a basket because the potatoes will steam instead of boil, and it’s easier to remove them from the inner pot, but you can pile them on the trivet that came with your pressure cooker, or just cook them in the water if you don’t have a trivet.
I just used two trivets and that work very well!
Is the steamer basket sold separately? I don’t know if mine came with one or not.
Hi Kendra – some pressure cookers come with a steamer basket, but Instant Pots do not. Here’s my Amazon store with several baskets I use https://www.amazon.com/shop/pressurecookingtoday?listId=3FZVAHES4R9CD the OXO steamer is my favorite.
Hello, love these potatoes thank you for sharing when cooking in the ninja foodi am I suppose to pressure cook first for the 4 min
Hi Tina – yes, pressure cook them in step 1 and then continue with the steps until step 4 and then put them in the air fryer basket to finish in the Foodi.
Did everything in the Ninja Foodi and they were fantastic! Took less than half the time it used to take me using the oven. Thanks for this awesome recipe!
Now that’s a rave review – thanks Brian!
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These are absolutely incredible! I have never had potatoes this delicious! Thank you so much for publishing this recipe!
What a great review – thanks Meg!
What a great idea using the pressure cooker to cook the potatoes then crisp them up in the oven. One of those :why didn’t I think of that?” moments for me! That’s why I count on you and your Mom, Jenn—you guys do all the thinking!
I love lemon juice mixed with melted butter and a little olive oil for oven roasted potatoes-I then add dried oregano to the butter/oil mixture with kosher salt and pepper and toss it with the potatoes-or in this case I’d stir them gently. Then into the oven they go on a hot rimmed baking pan. I learned that trick a while ago-heat the baking pan in the oven while it’s preheating….the potatoes sizzle when they hit the hot pan and start the browning process right away on the bottom.
What a time saver your method will be. We LOVE oven roasted potatoes of all kinds. Normally, like you, I’m waiting almost an hour for them to be done…not any more!
I love this tip, Carol! I’d never heard of heating the pan, but that makes so much sense!
And I’ve tried potatoes with lemon pepper but never lemon juice! We’ll add this to the menu, it sounds amazing!