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

Fioa

Recipe Summary

prep:
10 mins
cook:
22 mins
additional:
5 mins
total:
37 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.

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  • 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts

262 calories; protein 3.8g 8% DV; carbohydrates 31.8g 10% DV; fat 13.8g 21% DV; cholesterolmg; sodium 707.3mg 28% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2018
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 pressure put back on Brown or Sauté. I used Brown on my instapot. Then you cook it all down another 20 minutes or so. All nice and crispy. I have a great pic if they let you post pics. Read More
(48)

Most helpful critical review

Rating: 2 stars
01/08/2019
I was excited about this one. But will never make again. Flavors are ok, but I feel description should be changed as it's quite misleading. These are not crispy at all (a little mushy, in fact). and almost all of the reviews (as of this one) note "not crispy". One reviewer said she was able to get them crispy adding another saute onto receipe, at the end. But my potatoes were so tender form previous steps that they just began turning to mush upon trying. (another reviewer used the oven as an additional step - but then what's the point of the instant pot, since oven was my previous method, and by the time you saute, pressurize, cook , and depressurize - then transfer to oven and roast - you haven't really saved time over oven. So - sorry to say , this is a total no-go for me. Read More
(9)
36 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
09/10/2018
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 pressure put back on Brown or Sauté. I used Brown on my instapot. Then you cook it all down another 20 minutes or so. All nice and crispy. I have a great pic if they let you post pics. Read More
(48)
Rating: 4 stars
04/25/2018
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 had a nice flavor. Read More
(12)
Rating: 2 stars
01/08/2019
I was excited about this one. But will never make again. Flavors are ok, but I feel description should be changed as it's quite misleading. These are not crispy at all (a little mushy, in fact). and almost all of the reviews (as of this one) note "not crispy". One reviewer said she was able to get them crispy adding another saute onto receipe, at the end. But my potatoes were so tender form previous steps that they just began turning to mush upon trying. (another reviewer used the oven as an additional step - but then what's the point of the instant pot, since oven was my previous method, and by the time you saute, pressurize, cook , and depressurize - then transfer to oven and roast - you haven't really saved time over oven. So - sorry to say , this is a total no-go for me. Read More
(9)
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Rating: 4 stars
08/17/2018
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. Read More
(4)
Rating: 5 stars
05/23/2018
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. Read More
(4)
Rating: 4 stars
02/03/2018
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 Read More
(4)
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Rating: 3 stars
12/24/2018
Please, explain a few things to me. Pretty please. : I have an Instant Pot Ultra and some of the directions here confuse me so much. > I can't allow for a specific time for pressure to build. I have no control over it. It does so automatically. > Again, on Ultra, at least, if I do a quick release, I can't time it. It releases until the float valve goes down... I don't get it. Read More
(3)
Rating: 4 stars
02/09/2019
I didn't make any changes to this but I will the next time, I forgot to hit the Quick release so they were pretty mushy, next time I will hit the QR and I will use Yukon Gold and transfer to a pan in a hot oven to "dry" them out a bit. Read More
(2)
Rating: 4 stars
08/02/2018
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 saved this recipe was to put them under the broiler on low for 30 minutes and even then, they could have gone an hour. At least they were creamy on the inside and that was awesome. Read More
(1)