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Instant Pot Small Red Potatoes with Herb Butter

These Instant Pot small red potatoes are steamed above water until tender and creamy, then finished with melted butter, fresh parsley, salt, and pepper. They’re ready in less than 15 minutes and make an easy, elegant side dish for almost any main course.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Potatoes, Steamed Potatoes
Servings: 4 servings
Calories: 276kcal
Author: Lee Clayton Roper

Equipment

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).
    • 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.
  • 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

Tips for the Best Instant Pot Potatoes
  1. Steam first, butter later. Adding the butter after cooking gives the potatoes a cleaner, freshly steamed flavor and better texture.
  2. 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.
  3. Keep them above the water. A steamer basket or trivet prevents the potatoes from sitting in liquid and becoming waterlogged.
  4. Quick release the pressure. This stops the cooking quickly and helps keep the potatoes tender rather than mushy.
  5. Remove them promptly. Don’t let the potatoes sit in the hot Instant Pot after cooking.
  6. Season while warm. Toss with melted butter, parsley, salt, and pepper while the potatoes are hot so the flavors coat evenly.
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.

Nutrition

Calories: 276kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 969mg | Fiber: 5g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 47mg | Calcium: 36mg | Iron: 2mg