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Instant Pot Herbed Potatoes

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These Instant Pot Herbed Potatoes are a great side dish for so many different main dishes. They’re easy, delicious, and you probably have all the ingredients in your kitchen.

a collage of herbed potatoes in a red dish on a red and white polka dot cloth with title text reading Instant Pot Herbed Potatoes

Originally, I used my Instant Pot to get dinner on the table easier. It quickly became my favorite appliance so I branched out and starting experimenting with other recipes. My first breakfast recipe was a French Toast Casserole that my kids LOVED.

I’ve also tried a few of my kids’ favorite side dishes. They’re big fans of my Instant Pot Corn on the Cob. And these Instant Pot Herbed Potatoes are a close second. Another similar crowd-pleasing side dish is Instant Pot Cheesy Potatoes.

How to Make Instant Pot Herbed Potatoes

If you have potatoes in your pantry, you probably have everything you need to make these Instant Pot Herbed Potatoes without heading to the store. That’s just another reason I love this recipe! Here’s how you make it:

Step 1 – Slice the Potatoes

First, you’ll need to cut the potatoes into bite-size chunks.

sliced potatoes on a wood cutting board on a red and white polka dot cloth

Then, add them to the Instant Pot.

Step 2 – Add Remaining Ingredients

Next, you’ll add all the other ingredients that will make these potatoes delicious! Pour in the water (so the pot will come to pressure), and add minced garlic, minced onion, dried dill, Italian seasoning, and fresh parsley.

sliced potatoes, water and seasonings in an instant pot

Then, drop butter in dollops over the top of the potatoes.

sliced potatoes and seasonings, topped with butter, in an instant pot

Step 3 – Cook

Finally, secure the Instant Pot lid, press the stew setting and cook for 5 minutes. Let the pressure release naturally for a minimum of 10 minutes.

sliced herbed potatoes

Your Instant Pot Herbed Potatoes are ready to serve! Add more seasoning before serving if you want more flavor. I like to sprinkle on some fresh parsley for color. These potatoes would be a great side dish to serve with Air Fryer Steak and Mushrooms. Another great side dish to try is these Air Fryer Diced Potatoes.

herbed potatoes in a red dish on a red and white polka dot cloth

Instant Pot Herbed Potatoes Recipe

Ready to make this Instant Pot Herbed Potatoes? Here’s the recipe card with the exact measurements.

📋 Recipe

Instant Pot Herbed Potatoes

Corinne Schmitt
Simple and delicious. What more could you ask for?
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 194 kcal


  • 6-8 potatoes cut in half and then 1/2″ slices
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 1/4 small onion minced
  • 1 ⁄2 teaspoon dried dill
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon fresh parsley chopped
  • 4 Tablespoons butter
  • Salt and pepper to taste


  • Cut potatoes in half, and then slice to 1/2″ thickness.
  • Place in the instant pot.
  • Stir in all ingredients and then drop the butter in dollops all over the top.
  • Place the lid on the Instant Pot, select “stew” for 5 minutes and then allow to natural release for at least 10 minutes.
  • Taste and adjust seasoning as needed before serving.
  • Note: if you want crispy potatoes, you can drain and add more butter at the end, select “sauté” and cook until browned, about 8 minutes.


Calories: 194kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 89mgPotassium: 886mgFiber: 6gSugar: 1gVitamin A: 302IUVitamin C: 26mgCalcium: 71mgIron: 7mg
Tried this recipe?Let us know how it was!
a close up of herbed potatoes in a red dish

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3 thoughts on “Instant Pot Herbed Potatoes”

  1. 5 stars
    It tastes good! Potatos were mushy because I left it for half an hour but that’s the way I like it! I didn’t use any salt because I try to use as little as possible, and I put lemon juice on top – yum. I used fresh parsley, sage and this mystery herb I got at one of those little farm stands that don’t say what things are all the time lol. Maybe it’s savory?
    Also I used coconut oil instead of butter and it was tasty. Thank you!

  2. 4 stars
    This recipe looks fast and delish…my only question is that I notice it’s only calling for 1/4 c. water, and I’ve always thought Instant pots in particular require 1 cup minimum (or you get the dreaded “burn” message error!?) Also what if I’m cutting the quantity down, do I further cut the water?

    • The butter melts during the pressurizing process to make sufficient liquid for the pot to come to pressure without triggering a burn error. Any more liquid and the potatoes get mushy. That being said, if you reduce the amount of potatoes, you won’t want to reduce the liquid since it will not be sufficient to come to pressure. In fact, if you cut the recipe in half, you might want to increase the water to 1/3 cup (since there will be less butter) and set the potatoes on the rack that came with your pot to prevent the bottoms from sitting in too much liquid.


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