These Instant Pot Garlic Roasted Red Potatoes cook up quickly in the electric pressure cooker! After pressure cooking, coat them in melted butter, garlic, and herbs, sprinkle them with Parmesan cheese, and crisp them up to browned perfection. This simple, flavor-packed side dish will steal the show at your next meal!
It’s Jenn again! Roasted red potatoes are a classic side dish, thanks to their creamy texture. While a traditional oven-roasted red potato recipe would take up to 60 minutes in the oven, this pressure cooker version goes from prep to table in under 20 minutes.
A friend of mine posted this Oven-Roasted Red Potato video the other day, which got me craving red potatoes. I adapted my mom’s Garlic and Parsley Red Potatoes (page 251 in the Electric Pressure Cooker Cookbook) with the seasonings in my mother-in-law’s Garlic Parmesan red potato recipe. Then we finished them under the broiler to get the crisp texture my family loves.
We served them with a simple grilled chicken, and everyone took seconds and thirds—it’s that tasty!
Making Instant Pot Garlic Roasted Red Potatoes in an Electric Pressure Cooker
If you need to get this side dish on the table quickly, you can skip the roasting step with no change to the total cook time. The potatoes are fully cooked through after pressure cooking; the oven step is just to brown them up. (We love the crispy edges they get when roasted, so we don’t skip this step often.)
Choosing a Potato for Making Instant Pot Red Potatoes
While there are several different types of potatoes available in the supermarket, we prefer to use petite red potatoes in this recipe. We love that you don’t have to peel these potatoes before cooking. Using the smaller, petite variety makes it easy to get 1-inch pieces just by quartering them.
You can certainly use larger red potatoes with no change to the cook time as long as you dice them into 1-inch pieces. Or, substitute any small potato with thinner skin and a lower starch/higher moisture content like round white or new potatoes.
High-starch potatoes, like russets, have thicker skins and don’t hold their shape as well when mixed after pressure cooking, though you could substitute them in a pinch.
Change It Up!
We kept things simple and just used the Italian seasoning we had on our spice rack. However if you wish, switch it up to use your favorite spices to match your main dish—rosemary, oregano, basil, or even a little lemon pepper would all taste amazing on these red potatoes!
You can even fry up some bacon and coat the potatoes in the bacon grease, then sprinkle the crumbled bacon over the finished dish before serving.
One tip I picked up from Martha Stewart is that you can make a big batch of red potatoes and save the extras. (No need to increase the cook time if you’ve cut them all similar sizes.) A day or two later, mash the remaining potatoes for a new spin on leftovers.
Making Garlic Roasted Red Potatoes in a Ninja Foodi
These pressure cooker red potatoes can be made all in one pot when you cook it in your Ninja Foodi! Follow the recipe as directed to cook the potatoes. Select Sear/Saute to melt the butter. Once butter is melted, turn off your Foodi immediately and add the garlic. Saute for just 1 minute, then add the Italian seasoning, salt, pepper, and Parmesan cheese, and stir to coat the potatoes. Transfer potatoes to the Cook & Crisp™ basket.
Close the crisping lid. Select Air Crisp, set the temperature to 400°F, set time to 15 minutes, and push start. Check red potatoes for doneness after 5 minutes. Continue cooking for up to 10 minutes more until potatoes reach your desired crispiness.
- 2 pounds petite red potatoes, washed and cut into 1-inch pieces
- 1/4 cup butter
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup freshly grated Parmesan cheese
- Pour 1 cup water into the pressure cooking pot and place a steamer basket in the bottom. Place the diced red potatoes in the steamer basket. Lock the lid in place. Select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the float valve drops, carefully remove the lid. Remove the red potatoes to a bowl and set aside. Discard cooking liquid and wipe out the cooking pot. Preheat broiler.
- Return the pot to the housing. Select Saute and melt the butter. When the butter is melted, add garlic and saute, stirring frequently, for 1 to 2 minutes. Remove the cooking pot from the housing and add Italian seasoning, salt, and pepper and stir until combined. Carefully add the cooked red potatoes and gently stir to coat.
- Pour red potatoes onto a baking sheet and spread into a single layer. Sprinkle evenly with Parmesan cheese. Broil on high until cheese is melted and potatoes begin to brown, about 5 to 10 minutes. Remove from oven and serve.
If you're in a hurry, you can skip the oven roasting step. Simply stir in the Parmesan cheese with the herbs and serve.
Instant Pot DUO Plus 60, 6 Qt 9-in-1
OXO Good Grips Potato Scrubber
Commercial Aluminum Sheet Pan, 9x13-inch (Quarter Size)
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What’s your favorite way to serve potatoes? Is there a potato recipe you would love to share with other Pressure Cooking Today readers? Send me a message!
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