The Cozy Cook

Instant Pot Roasted Potatoes

You can make super crispy roasted potatoes right in your Instant Pot with just 11 minutes of pressure cooking. There is a secret method for extra-crispy results that you won’t find in the Instant Pot recipe book! 

Plus, I share my grandmother’s amazing recipe for potato seasoning!

Try serving this my Pioneer Woman Meatloaf recipe or with a Perfectly Seasoned Steak!

A white plate with roasted potatoes from the instant pot with fresh rosemary and sea salt.

Instant Pot Roasted Potatoes

Guy, I’m gonna tell you a secret. The Instant Pot recipe book got this one wrong. (Gasp!)

I don’t think anyone loves roasted potatoes as much as I do, so it was completely necessary to go against the grain and make one crucial change to their recipe.

Let’s get into it.

How do you Roast Potatoes in the Instant Pot?

Here’s the secret: Pressure cook the potatoes first. Then saute them. (Seems like a given, right?) Welp, the folks at Instant Pot have you doing it the opposite way, which results in moist potatoes in a pool of chicken broth.

👇🏻This is what the potatoes look at after pressure cooking, but before sauteing. If you forget to pierce the potatoes like I did with a few, they may split. Not a big deal, but a good idea to give them a poke before pressure cooking.

An instant pot full of potatoes that have been pressure cooked.

Best Potatoes for Roasting

Yukon Golds are best for roasting. (Or baby Golds, in this case)

Bon Appetite explains why:

“There’s enough waxiness to hold their shape and develop nice caramelization on the outsides, while simultaneously having enough starch to make the interior creamy, silky, and luxuriously buttery.

This is the real beauty of the Yukon Gold, what makes them the best potatoes for roasting. The crisp. The creaminess. The texture.”

What Size Instant Pot is needed?

-I have a 6 quart Instant Pot, although any size will work well with this recipe.

What if the Burn Indicator Turns on?

-The more I use the Instant Pot, the more I see this message. As long as I’ve made sure that I’ve removed any specs from the bottom of the pan before pressure cooking, I don’t worry about the message as it will go away with a little bit of time.

Can you Freeze Roasted Potatoes?

-Roasted potatoes can be frozen and reheated, but do lose a bit of their texture in doing so.

The best way to freeze them is to wrap them in foil packets once they are completely cool. When ready to serve, unwrap them and bake in a 400 degree oven for 10-15 minutes.

The Best Potato Seasoning

  • 1 teaspoon Rosemary
  • ¾ teaspoon oregano
  • ¾ teaspoon thyme
  • ¾ teaspoon sage
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon pepper

This seasoning is fantastic on chicken and pork too!

A white plate with roasted potatoes and a fork holding one that's been cut in half.

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More Potato Recipes

Roasted Potatoes on a white plate.

Instant Pot Roasted Potatoes

5 from 11 votes
Baby Potatoes are pressure cooked in chicken broth for just 11 minutes, then sautéed to crispy perfection and topped with my grandmother's seasoning recipe!

Ingredients

  • 2 lbs. baby gold potatoes*, scrubbed clean
  • 3 garlic cloves, peeled
  • 1 cup chicken broth
  • 2-3 Tablespoons vegetable oil, plus more if needed
  • Salt/Pepper, to taste

Potato Seasoning

  • 1 teaspoon Rosemary
  • ¾ teaspoon oregano
  • ¾ teaspoon thyme
  • ¾ teaspoon sage
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon pepper

Instructions

  • Pierce each potato with a fork and place in the Instant Pot along with the garlic and chicken stock. Secure the lid and ensure that the steam valve is shut. Pressure Cook for 11 minutes.
  • Quick release the steam valve and open the lid. Drain out the chicken broth and pat the potatoes dry. 
  • Set the Instant Pot to sauté mode. Add 1-3 Tablespoons of vegetable oil, along with the potato seasonings. 
  • Leave the potatoes in place for 5 minutes or so to allow the first side to brown. Use kitchen tongs to carefully rotate them until each side is browned and crisp. Add more vegetable oil if necessary. Remove them from the pot and serve!

Video

Notes

Yukon gold (or baby gold) potatoes are best for roasting. The baby sizes are separate from the larger Yukon Golds, generally in netted bags. The size of the bags at my grocery store were 24 oz. each and I used 1 + 1/2 bags for this recipe, although 2 full bags could be used. 
 

Nutrition

Calories: 243kcal, Carbohydrates: 41g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Sodium: 229mg, Potassium: 1010mg, Fiber: 5g, Sugar: 1g, Vitamin A: 20IU, Vitamin C: 50.1mg, Calcium: 41mg, Iron: 2.1mg
Baby Potatoes are pressure cooked in chicken broth for just 11 minutes, then sauteed to crispy perfection and topped with my grandmother's seasoning recipe! | The Cozy Cook | #potatoes #instantpot #roasted #sides #sidedish

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33 comments on “Instant Pot Roasted Potatoes”

  1. Hi! Can you use water instead of chicken broth?

  2. Hmm. We cooked them for 11 minutes and they weren’t close to ready. We just put them back in for another 9 minutes. They were similar sized to yours. What did we do wrong!

    • Hi Amy! According to the Instant Pot Cooking Times Chart, (linked here), whole small potatoes should take between 8-10 minutes. If yours weren’t even close to ready after 11 minutes, I’m thinking that something is wrong with your pressure cooker, OR, perhaps you didn’t close the vent value all the way, thus allowing steam to escape during the cooking process? I hope you’re able to get to the bottom of it and give this another go!

  3. I’m thinking of adding some carrots. Do you think that would work? Would you use the same cook times?

  4. Do you think you would be able to do this with diced red potatoes? Sounds so good!

  5. Your recipe looks great — I’ve been searching the internet for a recipe to make on Christmas day. I noticed that your cook time is longer than other instant pot “roasted” potato recipes — others seems to suggest 7min, but also include the saute step first. Any insight on the difference in cook times?

    TFS!

    • Hey Kendra!! I try to be very accurate in my cook times, sometimes people tend to quote really fast cook times for Instant Pot recipes- only for you to find that it actually takes longer. I like to pressure cook for 10 minutes and sautee for another 10 minutes or so. I *definitely* recommend that you do not saute them first. I’ve done it this way and if you pressure cook them after you’ve sauteed them, they just end up soggy and you often have liquid left on the bottom of the pot. I also like to factor in the fact that the Instant Pot takes time to get up to pressure too, before it starts cooking. I hope this helps! Enjoy! 🙂

  6. I am going to make these. I love potatoes. 

    • I love potatoes TOO!! I’m so excited for you to try these, I hope you enjoy them as much as I did 🙂 Have a great weekend!

  7. Delicious and easy!

  8. I like gold potatoes because they have smooth clean skin and I don’t have to peel them. I cut the potatoes into quarters, put them in a big bowl, add some olive oil, then add all the spices, toss well to coat all potatoes, then pressure cook them for 11 minutes. Then I put them on a large tray and roast them in the oven for about 10 minutes at 450. It’s basically how I’ve always done them but now I steam them in the Instant Pot first. They come out great. I was able to fit a full 3 lb. bag of potatoes with room left over. I used the rack in the bottom of the pot.

  9. Loved it! Thanks for this delicious recipe, will be making again and again!

    • Hi Alyssa! YAY! I’m sooo happy!! I love making potatoes this way now, I’m hooked 🙂 Thank you for taking the time to let me know how yours came out!

  10. Well I was looking for some guidance and used this recipe to jump off a variation to one of the favorites at my house! I didn’t have Rosemary or Thyme, but I had some Italian Seasoning that has both, and garlic salt. Put that, and olive oil, and Idaho potatoes in my instant pot and used the sear button and tossed every now and then, they browned very nicely! I think tossing them with the oil first helped them not stick!

    Then I added a couple pounds of skinless beef Eckrich sausage, sliced and two cups of beef broth. Cooking now for 10 minutes, I’ll try to get back and let you know how it worked out!

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