These Instant Pot baby potatoes with dill & butter will compliment any main course on the table. It's a delicious crowd-pleasing side dish that works with any dietary restriction. For a dairy-free version, use olive oil instead of butter.
"If beef's the king of meat, potato's the queen of the garden world", a quote from an Irish saying. Potatoes seem to be the primary staple food for most of the world. But why? Because potatoes are easy to grow and are super affordable. They provide a lot of energy and nutrients for very little cost, making them a starchy staple in many kitchens.
Why Cook Instant Pot Baby Potatoes
First of all, potatoes are nutritious (hello Vitamin C and potassium!) and very satiating. Baby potatoes are slightly less starchy than more mature, larger potatoes and thus have a slightly firmer texture when cooked. They work really well in potato salads but can also be served as a side dish with pretty much anything.
Cooking baby potatoes in the Instant Pot is really quick and the pressure cooking steaming technique locks in more nutrients than say boiling the potatoes on the stovetop.
How to Serve Baby Potatoes
Since potatoes are a starchy staple and are neutral in flavor, you can add different seasonings to keep them interesting. We're going with a European dill and butter combo but you could do try a few different options. For a Mexican flair, try chopped cilantro & olive oil, or go Italian with dried herbs like rosemary or chopped basil and olive oil. Leftover potatoes can be refrigerated and used for a potato salad as we mentioned above, turned into hash or pan-fried with an egg on top for breakfast.
If you want to learn how to cook more vegetables in the Instant Pot, check out these how we make asparagus, carrots with honey soy glaze, green beans with pepper and butter, broccoli with lemon and garlic, spaghetti squash or learn how to cook beets here.
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Instant Pot Baby Potatoes
Ingredients
For cooking:
- 1.5-2 lbs. baby potatoes washed but not peeled, cut the larger potatoes in halves (800-900 g)
- 2 cups water
- 1 teaspoon salt
To finish off:
- 2 tablespoons salted butter if using unsalted, add a little more salt
- ⅓ cup finely chopped fresh dill
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Add the whole potatoes, water and salt to the Instant Pot. You can also place potatoes in a steamer basket. Set to Manual, HIGH pressure for 10 minutes. Once cooking finishes, allow 5 minutes for natural pressure release and then use the quick release method.
- Strain the water, return the hot potatoes back to the pot and add the butter, dill and garlic. Season with salt and pepper. Mix well and serve.
Notes
- Spanish: chopped parsley & olive oil
- Italian: dried Italian herbs, rosemary or chopped basil and olive oil
- Mexican: cilantro & olive oil
Nutrition
SAVE THESE INSTANT POT BABY POTATOES TO PINTEREST
Rachael Crook
Yum!