Here’s how to make super flavorful Instant Pot Baby Potatoes with Garlic & Rosemary. The potatoes turn out tender and delicious with very little effort. This recipe is naturally vegan, vegetarian, and gluten-free.

cooked baby potatoes on a plate

Creamy potatoes are the ultimate comfort food. They’re creamy, tender, and done in less than 25 minutes, including the time needed to get the Instant Pot to pressure! Even picky eaters love these flavorful Instant Pot Baby Potatoes cooked with rosemary and garlic.

Potatoes are a great way to bulk up a meal. They’re budget-friendly, universally loved, and easy to cook.

Sometimes they get a bad wrap, but potatoes are actually rich in vitamins and minerals. They’re high in vitamin C, vitamin B6, and potassium, plus disease-fighting antioxidants. I love to cook with them especially in my Instant Pot (see how to boil potatoes in the Instant Pot).

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Instant Pot Potato Recipes You Might Like
7 Don’t Miss These Instant Pot Resources!
8 Instant Pot Baby Potatoes with Garlic & Rosemary

Why You Need This Recipe

  • Potatoes are excellent for a variety of diets and lifestyles. They’re naturally vegan, gluten-free, dairy-free, and Whole30 friendly.
  • These baby potatoes only take 5 minutes of prep and then into the electric pressure cooker they goes. What more could you ask for in a side dish recipe?
  • This recipe is perfect for the holidays. It’s so simple and will save valuable oven space for your turkey or ham.

Key Ingredients

Ingredients for instant pot baby potatoes

Baby potatoes – Also known as new potatoes, baby potatoes have a creamy flesh with thin skins that are perfect for roasting. This means they don’t need to be peeled to taste delicious!

Garlic – Garlic and potatoes belong together. They’re commonly paired together for good reason. While raw garlic has a very pungent flavor once it’s cooked it has a mild and nutty taste.

Olive oil – Olive oil keeps the potatoes and garlic from burning during the sautéing process.

Vegetable broth – Technically you could use water here but vegetable broth is a great way to add a boost of flavor.

Dried rosemary – Rosemary has a very strong flavor. It seems people either love it or hate it. If you don’t prefer the flavor of rosemary you can just leave it out. You can also substitute thyme if you like it better.

Sea salt – Never underestimate the power of sea salt in cooking. Sometimes the difference between a good dish and an amazing one is a little bit of seasoning.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Set your Instant Pot to sauté mode and let it get hot. Add the oil, garlic and potatoes and let them cook for 2 minutes stirring occasionally.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cancel the sauté function and give the mixture one more stir ensuring the garlic doesn’t stick to the bottom of the pot.

Step Three

Pour in the broth, rosemary, and sea salt. Stir and lock on the lid then set the cook time to 7 minutes at high pressure.

baby potatoes, garlic, and broth

Step Four

Once the cooking time is up, use the quick release to get rid of the pressure.

Step Five

Use a slotted spoon to transfer the potatoes to a serving bowl. Enjoy warm.

close up of cooked new potatoes

Recipe Tips & Substitutions

  • Baby potatoes are generally smaller than 1 ½-inches long. If your potatoes are larger than that, you may need to add 2-3 extra minutes to the overall cook time. This recipe works for fingerling potatoes as well.
  • The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure.
  • You can reheat leftovers in the microwave until hot.
  • If you don’t like rosemary you can substitute another herb you do like such as thyme or sage.
  • Use this recipe to make Air Fryer Smashed Potatoes!

Recipe FAQs

Do I need to peel baby potatoes?

No! Baby potatoes have a thin and tender skin which means peeling them is unnecessary. The skin also contains healthy nutrients and fiber.

Are baby potatoes healthy?

Yes! They are full of important nutrients and antioxidants including vitamin C, potassium, and iron. Potassium is essential for good digestive health and Vitamin C allows our body to heal. They’re also full of fiber and complex carbohydrates. Potatoes are a healthy part of a well balanced diet.

bowl of cooked potatoes with serving spoon

More Instant Pot Potato Recipes You Might Like

Don’t Miss These Instant Pot Resources!

How to Boil Potatoes in Instant Pot

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot baby potatoes

Instant Pot Baby Potatoes with Garlic & Rosemary

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5 from 1 review

Print Recipe

Here’s how to make super flavorful Instant Pot Baby Potatoes with Garlic & Rosemary. The potatoes turn out tender and delicious with very little effort. This recipe is naturally vegan, vegetarian, and gluten-free.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 pounds baby potatoes, washed and patted dry
  • 3/4 cup vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt

Instructions

  1. Set your 6-quart Instant Pot to the Sauté mode. Add the oil and let it heat up for a couple of minutes.
  2. Add the garlic and potatoes and let them cook in the oil for about 2 minutes, stirring occasionally.
  3. Cancel the Sauté function and give the potatoes and garlic one last stir, making sure that no garlic sticks to the bottom of the pot.
  4. Pour in the broth, dried rosemary, and sea salt. Stir and then lock on the lid.
  5. Set the cook time to 7 minutes at high pressure.
  6. When the cooking time is done, carefully use the quick release to get rid of the pressure (I always use an oven mitt when flipping the valve from sealed to release).
  7. Remove the lid and use a slotted spoon to transfer the cooked potatoes to a serving bowl.
  8. Serve warm.

Equipment

Notes

  1. Baby potatoes are generally smaller than 1 ½-inches long. If your potatoes are larger than that, you may need to add extra minutes to the overall cook time. This recipe works for fingerling potatoes as well.
  2. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure.

Nutrition

  • Serving Size:
  • Calories: 149
  • Sugar: 2 g
  • Sodium: 93.4 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 24.9 g
  • Fiber: 3.8 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.

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