These Instant Pot® parsley potatoes make a great side dish loaded with flavor. With only under 20 minutes from start to serve, your dinner or lunch is fast and easy to make!
Parsley is an herb that is used in many forms of cuisines. Aside from adding aroma and flavor, it comes with many benefits. This little plan is rich in antioxidants, vitamin K and supports bone growth and density. Obviously this makes a great compliment to your potatoes. You may find Italian parsley or curly leaved, either will do the job!
What is an Instant Pot®?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It is an electric pressure cooker, used for pressure cooking, which means it cooks food under high pressure, significantly reducing the cooking time.
It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
Ingredients
- 1½ lbs. Honey Gold baby potatoes, cut in half
- 1 teaspoon fresh garlic, minced, or garlic powder
- Sea salt and black pepper, to taste
- 1 cup water, or broth
- 3 tablespoons unsalted melted butter
- ¼ cup fresh parsley, finely chopped
- Optional: Freshly grated Parmesan cheese, to serve
Substitutions
- The potatoes used for this recipe are Honey Gold potatoes. If you can’t find them in your local grocery store, you can substitute other yellow potatoes such as Yukon Gold potatoes, finger potatoes, or russet potatoes. Sweet potatoes work too, if that’s what you prefer! Small potatoes are best, so if using larger potatoes, cut into bite-sized pieces rather than in half.
- Substitute the water with chicken broth or vegetable broth for more intense flavor.
Equipment
- Instant pot
- cutting board and knife
Instructions
- Add the potatoes to the Instant Pot® and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Pour water or broth into the unit and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Select the “Manual” setting on high and adjust the cook time to 2 minutes.
- Allow pressure to release naturally for 5 minutes when the cook time is complete. Then do a quick release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove the lid and set aside.
- Turn the unit off and drain the potatoes completely. Return the potatoes to unit and add melted butter and parsley. Season with additional salt and black pepper, if desired, and toss to combine.
- Transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired. Enjoy!
Serve
- Drizzle with olive oil or lemon juice for added flavor
Goes well with:
- Roasted Chicken
- Grilled meats
Storage Instructions
Instant Pot potatoes last up to three days in the refrigerator when sealed in an airtight container.
Make It A Meal
- These tender potatoes are a perfect side dish for the Best Balsamic Marinated Steak Ever!
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Instant Pot Parsley Potatoes
These instant pot parsley potatoes will be a flavorful side dish. With only under 20 minutes from start to serve, your dinner or lunch will not be an arduous labor.
Parsley is an herb that is used in many forms of cuisines. Aside from adding aroma and flavor, it comes with many benefits. This little plan is rich in antioxidants, vitamin K and supports bone growth and density. Obviously this makes a great compliment to your potatoes. You may find Italian parsley or curly leaved, either will do the job!
Ingredients
- 1½ lbs. Honey Gold baby potatoes, cut in half
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 1 cup water or chicken broth
- 3 tablespoons unsalted butter, melted
- ¼ cup fresh parsley, finely chopped
- Optional: Freshly grated Parmesan cheese, to serve
Instructions
- Add the potatoes to the Instant Pot® and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Pour water or broth into the unit and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Select the “Manual” setting on high and adjust the cook time to 2 minutes.
- When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove the lid and set aside.
- Turn the unit off and drain the potatoes completely. Return the potatoes to unit and add melted butter and parsley. Season with additional salt and black pepper, if desired, and toss to combine.
To serve, transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired. Enjoy!
Notes
The potatoes used for this recipe are Honey Gold baby potatoes. If you can’t find them in your local grocery store, you can substitute other varieties, such as red or finger potatoes. If using larger potatoes, cut into bite-sized pieces rather than in half.