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Instant Pot® Garlic Roasted Potatoes

Rated as 4.33 out of 5 Stars
77

"Soft on the inside and crispy on the outside, these garlic roasted potatoes are simply delicious, and take no time in your Instant Pot®."
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Ingredients

37 m servings 262
Original recipe yields 4 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
  2. Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts


Per Serving: 262 calories; 13.8 31.8 3.8 0 707 Full nutrition

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Reviews

Read all reviews 11
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

They were good. You can't really go wrong with these ingredients. Mine were certainly NOT crispy! I'm not sure how anything that is actually steamed, would stay crispy. They were tender and ...

Most helpful critical review

I used chicken broth & fresh garlic. The potatoes had a great flavor, but definitely not roasted. For a steamed potato recipe, I give the dish 4 stars (too much oil). However, I was wanting to...

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They were good. You can't really go wrong with these ingredients. Mine were certainly NOT crispy! I'm not sure how anything that is actually steamed, would stay crispy. They were tender and ...

Directions are missing a final step. Commenters are saying too much oil and not crispy. While I did cut back on the oil (used 1/4 cup) you need to hit cancel/keep warm and after release of press...

Gave 5 stars for great flavor. I cut back on the salt (personal preference). They weren't crispy but we loved them. Will cook again with peeling on.

I made these and they’re good, but didn’t stay crispy outside, even ones that are super brown. And the recipe says to peel, but the ones pictured aren’t peeled

Didn't manage to get a crispy outside, but they're full of flavor and easy

Seasoning was excellent! I was in a hurry so I didn't do the sauteing or use the oil. Would make again!

Flavor was good. Mine came out like smashed potatoes. Cooking time may have been a little off.

You'll never get crispy in an Instant Pot but you can in an air fryer. In the IP, after cooking put the potatoes in the oven at 450 for about 10 minutes for more crispiness.

While the taste was great, they were FAR FROM CRISPY. At first, I thought I had gotten the amount of oil wrong; nope, it was correct, then I checked the amount of water; same thing, nope. What...