These Instant Pot Small Red Potatoes are steamed above water for better texture and cleaner potato flavor, then tossed with melted butter, fresh parsley, salt, and pepper for an elegant finish. They cook in less than 15 minutes and come out tender, creamy, and flavorful, making them a quick and easy side dish for both weeknights and entertaining.
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A Quick Look at the Recipe
✅ Recipe Name: Instant Pot Small Red Potatoes with Herb Butter
⏲️ Ready In: Less than 15 minutes
🥣 Main Ingredients: small red potatoes, butter, fresh parsley, kosher salt, ground pepper (optional)
📖 Dietary Info: Gluten-free, vegetarian
♨️ Method: steamed in Instant Pot
🍽️ Yield: 4 servings
⭐️ Difficulty: Easy
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I’ve been serving steamed small red potatoes tossed with butter as a dinner party side dish for years because they’re easy, elegant, and pair well with almost any protein, from roast beef tenderloin to spinach stuffed salmon.
After I discovered the Instant Pot, I began testing different potato sizes and cooking times and found that small potatoes about 1 1/2 to 2 inches long, halved (and quartered if needed so the pieces are similar in size), produce the best texture and the most elegant presentation with this method.
Looking for more ways to serve potatoes? Check out my Twice Baked Potato Casserole, Mashed Potatoes with Herbs, and my Grilled Potato Packets.
Table of Contents
- A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Red, Baby, and New Potatoes: What’s the Difference?
- Ingredients
- Substitutions and Variations
- Hot to Cook Red Potatoes in an Instant Pot
- Instant Pot Potato Cooking Times by Size
- Tips for the Best Instant Pot Potatoes
- What to Serve with Instant Pot Small Red Potatoes
- Make-Ahead, Storage, and Reheating
- Instant Pot Small Red Potato FAQs
- Instant Pot Small Red Potatoes with Herb Butter Recipe
Why You’ll Love This Recipe
- Steamed, not boiled. Potatoes cook above the water for better texture and cleaner potato flavor.
- Tender and creamy, not mushy. Quick release helps prevent overcooking.
- Tested for the best texture and presentation. After testing different potato sizes and cuts, I found that small potatoes, 1 1/2 to 2 inches long, halved or quartered according to size, cook evenly and look the most elegant on the plate.
- Easy but elegant. A simple herb-butter finish makes these potatoes dinner-party worthy.
Red, Baby, and New Potatoes: What’s the Difference?
The terms red potatoes, baby potatoes, and new potatoes can overlap, which is why they’re sometimes confusing. Potato size is more important than variety or color in determining the cook time, ensuring even cooking, and creating an elegant presentation.
| Potato Name | What It Describes | Details |
|---|---|---|
| Red potatoes | Variety | Red-skinned potatoes with a creamy, waxy texture. They can be small, medium, or large. |
| Baby potatoes | Size | Small potatoes, usually about 1-2 inches. They can be red, yellow, white, or mixed. |
| New potatoes | Age/harvest stage | Young potatoes harvested early, with thin skins. They’re often small, but size can vary, and they can be red, yellow, or white. |
Ingredients
This recipe calls for just a few ingredients; here are some notes:
- Butter: Can use salted or unsalted.
- Small red potatoes: Use small red potatoes about 1 1/2 to 2 inches long. Baby red potatoes or new potatoes of a similar size will also work. Halve the smaller potatoes and quarter those slightly larger if needed, so the pieces are similar in size and therefore cook evenly and look elegant when served.
Substitutions and Variations
While these potatoes are delicious as is, here are a few suggested substitutions and variations to make this dish your own:
Substitutions
- Use baby or new potatoes of the same size.
- Substitute olive oil for the butter for a dairy-free version.
- Add or substitute chives, dill, thyme, or rosemary instead of parsley.
- Steam the potatoes with chicken or vegetable broth instead of water.
Variations
- Stir a small chopped or pressed garlic clove into the melted butter before tossing with the potatoes.
- Add lemon zest and a squeeze of fresh lemon juice to the butter.
- Sprinkle hot potatoes with grated Parmesan after tossing with butter.
Hot to Cook Red Potatoes in an Instant Pot
- Place the steamer basket (or trivet) in a 6-quart Instant Pot and add 1 1/2 cups of water to the pot (up to but not touching the bottom of the basket).
- Cut the potatoes in half crosswise and quarter larger ones if needed so the pieces are similar in size. Place in the basket. Close the lid of the Instant Pot and ensure the vent is set to the sealing position. Select the “Pressure Cook” function, set the pressure to “High”, and set the timer to 7 minutes. Hit “Start.”
- Once the cooking time is complete, quick-release the pressure by pressing down on the valve (venting button). Be cautious of the hot steam. Once the Instant Pot is fully vented, carefully open the lid.
- Use a fork to test the doneness of the potatoes. They should be tender and easily pierced. If not quite done, close the lid and cook for an additional 1 to 2 minutes.
- Once the potatoes are done, carefully remove them from the Instant Pot and place in a serving bowl. Pour the melted butter over the potatoes. Sprinkle with parsley, salt, and pepper (if using); gently toss to combine. Serve immediately.
Quick Tip
Use 1 1/2 cups water for a 6-quart Instant Pot or 2 cups water for an 8-quart Instant Pot. The water should sit below the steamer basket or trivet so the potatoes steam rather than boil.
Instant Pot Potato Cooking Times by Size
Cook time depends more on potato size and whether they’re whole or cut, than on potato variety or color. For even cooking, keep all pieces close to the same size.
| Potato Size/Prep | Cook Time | Release |
|---|---|---|
| Very small potatoes, about 1 inch, whole | 5 to 6 minutes | Quick release |
| Small potatoes, 1 1/2 to 2 inches, halved | 7 minutes | Quick release |
| Small potatoes, 1 1/2 to 2 inches, whole | 8 to 10 minutes | Quick release |
| Larger potatoes, about 2 1/2 to 3 inches, quartered | 4 to 6 minutes | Quick release |
| Larger potatoes, about 2 1/2 to 3 inches, whole | 10 to 12 minutes | Natural release or quick release, depending on use |
Note: These times were developed for red-skinned potatoes, but the same timing should work for baby or new potatoes of similar size and texture.
Tips for the Best Instant Pot Potatoes
- Steam first, butter later. Adding the butter after cooking gives the potatoes a cleaner, freshly steamed flavor and better texture.
- Cut to a similar size. Halve the smaller potatoes and quarter the slightly larger ones if needed, so all the pieces are about the same size for even cooking and the most elegant presentation.
- Keep them above the water. A steamer basket or trivet prevents the potatoes from sitting in liquid and becoming waterlogged.
- Quick release the pressure. This stops the cooking quickly and helps keep the potatoes tender rather than mushy.
- Remove them promptly. Don’t let the potatoes sit in the hot Instant Pot after cooking.
- Season while warm. Toss with melted butter, parsley, salt, and pepper while the potatoes are hot so the flavors coat evenly.
What to Serve with Instant Pot Small Red Potatoes
These buttery herb potatoes pair well with almost any protein; here are a few of my favorites:
For a weeknight dinner
For easy entertaining
Make-Ahead, Storage, and Reheating
- These potatoes are best served right after cooking, but they can be made ahead if needed. Cook, cool, place in an airtight container, and refrigerate for up to 4 days.
- Reheat potatoes gently with the butter, then add the parsley just before serving so it stays fresh and bright.
- For entertaining, I prefer to cook and season them shortly before dinner and keep them warm, loosely covered, while finishing the main dish.
Instant Pot Small Red Potato FAQs
No. Red potatoes and new potatoes have thin skins that become tender during cooking. Leaving the skin on also helps the potatoes hold their shape.
Yes. While the steamer basket works best, you can use the trivet that came with your Instant Pot or another pressure-cooker-safe rack. Just make sure the potatoes sit above the water. If they sit directly in the liquid, they’ll cook more like boiled potatoes
They may have been too small for the cook time, left in the pot too long after cooking, or naturally released instead of quick released. For this recipe, quick release the pressure and remove the potatoes promptly.
Yes. Cook the potatoes, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave or in a small saucepan with a little butter.
Yes. Double the potatoes and seasoning, but don’t double the water. Keep the cook time the same if the potatoes are the same size.
More Easy Side Dish Recipes
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Instant Pot Small Red Potatoes with Herb Butter
Ingredients
- 2 pounds small red-skinned potatoes, 1 1/2 to 2 inches in diameter
- 1 1/2 cups water
- 4 tablespoons butter, salted or unsalted, melted
- 2 tablespoons chopped fresh parsley
- Kosher salt, to taste
- Fresh ground black pepper, optional
Instructions
- Place the steamer basket (or trivet) in the Instant Pot and add 1 1/2 cups of water to the pot (up to but not touching the bottom of the basket).
- Cut the potatoes in half crosswise and quarter larger ones if needed so the pieces are similar in size. Place in the basket.
- Close the lid of the Instant Pot and ensure the vent is set to the sealing position. Select the "Pressure Cook" function, set the pressure to “High”, and set the timer to 7 minutes. Hit "Start."
- Once the cooking time is complete, quick release the pressure by pressing down on the valve (venting button). Be cautious of the hot steam.
- Once the Instant Pot is fully vented, carefully open the lid and use a fork to test the doneness of the potatoes. They should be tender and easily pierced. If not quite done, close the lid and cook for an additional 1 to 2 minutes.
- Once the potatoes are done, carefully remove them from the Instant Pot and place in a large serving bowl.
- Pour the melted butter over the potatoes. Sprinkle with parsley, salt, and pepper (if using); gently toss to combine. Serve immediately.
Notes
- Steam first, butter later. Adding the butter after cooking gives the potatoes a cleaner, freshly steamed flavor and better texture.
- Cut to a similar size. Halve the smaller potatoes and quarter the slightly larger ones if needed, so all the pieces are about the same size for even cooking and the most elegant presentation.
- Keep them above the water. A steamer basket or trivet prevents the potatoes from sitting in liquid and becoming waterlogged.
- Quick release the pressure. This stops the cooking quickly and helps keep the potatoes tender rather than mushy.
- Remove them promptly. Don’t let the potatoes sit in the hot Instant Pot after cooking.
- Season while warm. Toss with melted butter, parsley, salt, and pepper while the potatoes are hot so the flavors coat evenly.
- These potatoes are best served right after cooking, but they can be made ahead if needed. Cook, cool, place in an airtight container, and refrigerate for up to 4 days.
- Reheat potatoes gently with the butter, then add the parsley just before serving so it stays fresh and bright.
- For entertaining, I prefer to cook and season them shortly before dinner and keep them warm, loosely covered, while finishing the main dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
