Instant Pot® Butter Parsley Potatoes
Instant Pot® Butter Parsley Potatoes is a delicious and easy recipe where baby potatoes are cooked quickly in an Instant Pot with butter, parsley, and seasonings. The result is tender, flavorful potatoes that make a perfect side dish for any meal.
Ingredients
- 1½ lbs. Honey Gold baby potatoes cut in half
- 1 tablespoon garlic powder
- Sea salt to taste
- black pepper to taste
- 1 cup chicken broth or water
- 3 tablespoons unsalted butter melted
- ¼ cup parsley fresh, finely chopped
Optional:
- Parmesan cheese freshly, grated, to serve
Instructions
- Add the potatoes to the Instant Pot® and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Pour water or broth into the unit and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Select the “Manual” setting on high and adjust the cook time to 2 minutes.
- When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove the lid and set aside.
- Turn the unit off and drain the potatoes completely. Return the potatoes to unit and add melted butter and parsley. Season with additional salt and black pepper, if desired, and toss to combine.
- To serve, transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The potatoes used for this recipe are Honey Gold baby potatoes. If you can’t find them in your local grocery store, you can substitute other varieties, such as red or finger potatoes. If using larger potatoes, cut into bite-sized pieces rather than in half.
Nutrition
Calories: 145kcal (7%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mg (6%)Sodium: 155mg (7%)Potassium: 506mg (14%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 398IU (8%)Vitamin C: 26mg (32%)Calcium: 21mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
