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 or dairy-free spread instead of butter.
About 1.5 – 2 lb / 800-900 g baby potatoes, washed but not peeled (cut the larger potatoes in halves)
2 cups water
1 teaspoon salt
To finish off:
2 tbsp salted butter (if using unsalted, add a little more salt)
1/3 cup finely chopped fresh dill
1 clove garlic, minced
½ teaspoon salt
½ teaspoon pepper
- 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.
Alternative ways to flavor the cooked baby potatoes:
Spanish: chopped parsley & olive oil
Italian: dried Italian herbs, rosemary or chopped basil and olive oil
Mexican: cilantro & olive oil
b chopped scallions & butter.
Keywords: Potatoes, Vegetarian