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Instant Pot® Garlic Roasted Potatoes

Rated as 4.04 out of 5 Stars
107

"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 18
  1. 24 Ratings

  2.  
    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

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...

Most helpful critical review

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)...

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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...

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 ...

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)...

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.

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

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 p...

AWESOME, ADDED GREEN BELL PEPERS X 2 AND 1/2 OF AN ONION

Thanx Soo Much 4 this recipe!! Very Tasty!