The finished baby potatoes, with fresh herbs, on a rectangular plate.
Print Recipe

Instant Pot Baby Potatoes

Our Instant Pot baby potatoes are seasoned with butter and a blend of Italian spices. All the flavor of your oven with the convenience of a pressure cooker.
Prep Time10 mins
Cook Time15 mins
Extra Cooking/Come to Pressure12 mins
Total Time37 mins
Course: Side Dish
Cuisine: American
Keyword: baby potatoes, yukon gold potatoes, potato recipes, herb potatoes, Instant Pot potatoes
Servings: 6 Servings
Calories: 144kcal
Author: Berly's Kitchen


  • 1 1/2 Lbs. Baby Gold Potatoes (or baby yellow potatoes)
  • 1 Cup Water
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Italian Seasonings


  • Wash and dry the potatoes well, removing any dirt and debris.
  • Pour water into the liner of the Instant Pot, then add the steamer basket. Add the potatoes, and close the lid. Make sure the valve is set to sealing, and use the manual (pressure cook) button to adjust the time to 15 minutes on high pressure.
  • After the time is up, open the valve for a quick release. Remove the potatoes and steamer basket. Pour out the leftover water, and dry the liner with a towel.
  • Return the liner to the Instant Pot, and turn on the Instant Pot using the saute function. After the screen says, “Hot,” add the butter and olive oil. Carefully place the potatoes back into the pot, and gently stir until all the potatoes are coated.
  • Sprinkle the garlic powder and Italian herbs over the potatoes. Stir to distribute the seasonings and continue to stir for an additional 4-5 minutes.
  • Turn off the Instant Pot, and serve the potatoes hot. Store any leftovers in a sealed container for up to 3 days.


The calories listed are an approximation based on the ingredients and a serving size of 1/2 cup. Actual calories will vary. The baby potatoes can be stored in your fridge, in a sealed container, for up to 3-days.


Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 42mg | Potassium: 491mg | Fiber: 2g | Sugar: 0g | Vitamin A: 130IU | Vitamin C: 22.4mg | Calcium: 24mg | Iron: 1.1mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!