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A plate of rainbow baby potatoes sprinkled with garlic and rosemary, with a sprig of rosemary, a head of garlic, and a pressure cooker in the background

Instant Pot Rainbow Baby Potatoes with Rosemary and Garlic

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5 from 1 review

  • Author: Mike Vrobel
  • 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

Scale
  • 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

  1. 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.
  2. 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.

Equipment

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)

Steamer basket

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Find it online: https://www.dadcooksdinner.com/instant-pot-rainbow-baby-potatoes-with-rosemary-and-garlic/