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Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic. Pressure cooker baby potatoes are an easy side dish that I make ALL THE TIME.
Pressure cooking isn’t just for main dishes, like soups, stews, and chilis. One of my go-to Instant Pot side dishes is baby potatoes. (Especially now, when I’m doing a lot of summer grilling.)
This is a simple side dish, with a hint of Italian flavors in the olive oil, garlic and rosemary. I’m using the cute, rainbow colored Sunrise Medley baby potatoes I can get at Whole Foods. These bite sized potatoes are smaller than the b-sized baby potatoes I usually get, so I cut back the cooking time a little from my usual baby potato technique.
And, that’s all I have to say. A quick preamble for a quick recipe. Try these potatoes, though, because they’re a simple, delicious side dish that will become a regular in your rotation.
Recipe: Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic
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Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic
- Total Time: 20 minutes
- Yield: 1 pound of potatoes 1x
Description
Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic. Pressure cooker baby potatoes are an easy side dish that I make ALL THE TIME.
Ingredients
- 1 cup water
- 16 ounces rainbow baby potatoes, each 1-inch in diameter (aka Sunrise Medley Nibbles Potatoes)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- ½ teaspoon fine sea salt
Instructions
- Pressure Cook for 5 minutes with a quick pressure release: Pour 1 cup of water into an Instant Pot or electric pressure cooker. Add a vegetable steamer basket and fill the basket with the potatoes. Lock the pressure cooker lid. Pressure cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop PC (Use “manual” or “pressure cook” mode in an Instant Pot). Quick release the pressure, then unlock the pot, opening the lid away from you to avoid the hot steam.
- Heat the oil, brown the potatoes, and toss with garlic and rosemary: Carefully lift the steamer basket full of potatoes and set it aside on a plate. Dump the water out of the pot, wipe clean, and return the pot to the Instant Pot base. Set the cooker to Sauté mode and pour in the olive oil. (Put a stovetop PC over medium heat.) Pour in the potatoes, and let them sit until they are browned on the bottom, about 3 minutes. Sprinkle the potatoes with the garlic, salt, and rosemary, and toss to coat. Pour the potatoes into a bowl, scraping the garlic and herbs stuck to the pot onto the potatoes. Serve and enjoy.
Notes
This recipe doubles or halves easily; double or halve the ingredients, but leave the 1 cup of steaming water the same.
The Nibbles Potatoes at my local Whole Foods are tiny, about 1 inch in diameter. When I get larger baby potatoes, the industry standard “B-Sized Potatoes”, about 1½ to 2 inches in diameter, I increase the cooking time to 8 minutes at high pressure.
If you’re really in a hurry, you can skip the browning step. Pressure cook the potatoes, then toss them in a bowl with the olive oil, garlic, rosemary, and salt. That said, the browning step adds a lot of flavor, crisping up the potatoes and toasting the garlic and spices.
Tools
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Italian
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Zoe A says
Wow! Those are so colorful!