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+ servings
Roasted Potatoes on a white plate.
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5 from 11 votes

Instant Pot Roasted Potatoes

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!


  • 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


  • 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!



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. 


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