Instant Pot Potatoes Recipes

8 Quick and Easy Instant Pot Potato Recipes for Busy Weeknights

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When life gets busy, the Instant Pot is a true kitchen hero, especially when it comes to whipping up quick and tasty potato dishes. In this collection, you’ll find 8 delicious potato recipes that are perfect for those hectic weeknights. From creamy mashed potatoes to flavorful potato stews, these meals are simple, satisfying, and ready in no time!

Creamy Garlic Mashed Potatoes

A bowl of creamy garlic mashed potatoes garnished with herbs.

Creamy Garlic Mashed Potatoes are a comforting side dish that can elevate any meal. They’re smooth, rich, and infused with a delightful garlic flavor, making them a favorite at family dinners and gatherings. Plus, they’re incredibly easy to whip up—perfect for busy weeknights!

The Instant Pot makes the process a breeze, allowing you to achieve that creamy texture without the hassle. Serve these mashed potatoes alongside your favorite protein, and you’ll have a satisfying meal that everyone will love.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Potatoes: Place the cubed potatoes and minced garlic in the Instant Pot. Add the broth, ensuring the potatoes are just covered.
  2. Cook: Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is up, perform a quick release.
  3. Mash: Drain any excess liquid, then add the heavy cream and butter. Use a potato masher or hand mixer to mash until smooth and creamy. Season with salt and pepper to taste.
  4. Serve: Transfer the mashed potatoes to a serving bowl, drizzle with a little extra melted butter, and sprinkle with fresh parsley before serving.

Loaded Potato Soup

A bowl of loaded potato soup topped with cheese, bacon, and green onions.

Loaded potato soup is a cozy dish that brings comfort and warmth to busy weeknights. With creamy potatoes, savory bacon, and rich cheese, it’s packed with flavors that everyone loves. This soup is simple to whip up in your Instant Pot, making it perfect for those evenings when you need something hearty and satisfying in no time.

The beauty of loaded potato soup lies in its versatility. You can customize the toppings—think crispy bacon, fresh green onions, and shredded cheese—to suit your family’s preferences. Plus, it’s a one-pot meal, meaning less cleanup for you!

Ingredients

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon, crumbled
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Set the Instant Pot to sauté mode. Melt the butter and add the chopped onion, cooking until softened.
  2. Add the diced potatoes, broth, garlic powder, salt, and pepper. Stir well.
  3. Seal the Instant Pot and cook on high pressure for 10 minutes. Once the time is up, carefully release the pressure.
  4. Stir in the heavy cream and half of the cheese. Blend with an immersion blender for a creamy texture or leave it chunky according to your preference.
  5. Serve hot, topped with the remaining cheese, crumbled bacon, and chopped green onions.
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Garlic Parmesan Instant Pot Potatoes

A bowl of garlic Parmesan potatoes garnished with parsley

If you’re looking for a quick and tasty side dish, Garlic Parmesan Instant Pot Potatoes are a fantastic choice. These little potatoes are not only easy to whip up but also pack a punch of flavor with the perfect blend of garlic and Parmesan cheese. The Instant Pot makes cooking them a breeze, ensuring they come out tender and flavorful every time.

The combination of garlic and Parmesan creates a deliciously savory experience that pairs well with almost any main dish. They’re the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, you can have them ready in under 30 minutes!

Ingredients

  • 2 pounds baby potatoes
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 cup water

Instructions

  1. Prep the Potatoes: Rinse the baby potatoes and cut any larger ones in half for even cooking.
  2. Cook in the Instant Pot: Add water to the Instant Pot, then place the potatoes inside. Seal the lid and set to cook on high pressure for 8 minutes.
  3. Release Pressure: Once the cooking time is up, use a quick release to let the steam escape.
  4. Sauté with Garlic: Open the lid, then stir in olive oil, minced garlic, salt, and pepper. Switch to the sauté function and cook for another 2-3 minutes until garlic is fragrant and potatoes are slightly golden.
  5. Add Cheese: Remove from heat and sprinkle with Parmesan cheese and fresh parsley before serving.

Sweet Potato Curry

A bowl of sweet potato curry served with rice and garnished with cilantro.

Sweet Potato Curry is a comforting dish that’s perfect for busy weeknights. The combination of tender sweet potatoes and aromatic spices creates a rich flavor that’s both satisfying and nutritious. It’s a one-pot meal, making cleanup a breeze, and it’s really simple to whip up in your Instant Pot.

This curry is not only delicious but also versatile. You can easily adjust the spice level to your liking, and it pairs wonderfully with rice or naan. Plus, it’s packed with vitamins, making it a great option for a healthy dinner. Here’s how to make it:

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Rice for serving

Instructions

  1. Set your Instant Pot to sauté mode. Add the chopped onion, garlic, and ginger. Cook for about 3-4 minutes until the onion is translucent.
  2. Add the diced sweet potatoes, coconut milk, vegetable broth, curry powder, cumin, salt, and pepper. Stir well.
  3. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
  4. Once the cooking is complete, allow it to release pressure naturally for 5 minutes, then do a quick release for any remaining pressure.
  5. Serve the curry over rice and garnish with fresh cilantro.
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Potato and Cheddar Frittata

A slice of potato and cheddar frittata garnished with green onions on a plate.

Potato and Cheddar Frittata is a simple and satisfying dish that makes for a hearty breakfast, lunch, or dinner. The creamy, savory flavor of the potatoes combined with sharp cheddar cheese creates a comforting meal that everyone will love. Plus, it’s a breeze to whip up in your Instant Pot, making it perfect for busy weeknights.

This frittata is not only delicious but also versatile. You can add vegetables or herbs to customize it to your liking. It’s a great way to use up leftover ingredients in your fridge, and it comes together in no time!

Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Potatoes: In a medium bowl, toss the diced potatoes with olive oil, salt, and pepper. Set aside.
  2. Mix the Eggs: In another bowl, whisk together the eggs, milk, and half of the cheddar cheese. Stir in the chopped green onions.
  3. Cook the Potatoes: Select the sauté function on your Instant Pot, add the potatoes, and cook for about 5 minutes until they start to soften.
  4. Add the Egg Mixture: Pour the egg mixture over the potatoes in the Instant Pot. Sprinkle the remaining cheese on top.
  5. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural release of pressure.
  6. Serve: Carefully remove the frittata from the pot and slice it into wedges. Enjoy warm!

Herbed Potato Medley

A colorful medley of herbed baby potatoes garnished with fresh parsley.

This herbed potato medley is a delightful and simple dish perfect for busy weeknights. With a medley of colorful baby potatoes, fresh herbs, and just the right amount of seasoning, it offers a comforting yet vibrant side that pairs well with many main dishes. The combination of flavors is fresh and satisfying, making it a family favorite.

The best part? It’s straightforward to whip up in your Instant Pot, allowing you to have a delicious side ready in no time. Whether you’re serving it alongside grilled chicken or a hearty stew, this potato medley is sure to impress!

Ingredients

  • 1.5 pounds baby potatoes (red, yellow, and purple)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prep the Potatoes: Rinse the baby potatoes and pat them dry. Cut larger ones in half for even cooking.
  2. Season: In a bowl, toss the potatoes with olive oil, garlic powder, onion powder, thyme, oregano, salt, and black pepper until evenly coated.
  3. Add to Instant Pot: Place the seasoned potatoes in the Instant Pot and add 1 cup of water.
  4. Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Once finished, do a quick release of the pressure.
  5. Finish: Open the lid and sprinkle fresh parsley over the potatoes. Toss gently to combine before serving.
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Instant Pot Potato Salad

A bowl of creamy potato salad with diced potatoes, celery, and parsley

This Instant Pot potato salad is a quick and tasty dish, perfect for busy weeknights. It’s creamy, savory, and has a wonderful mix of flavors that will make your taste buds happy. Plus, it’s super simple to make, so you can whip it up in no time!

Using the Instant Pot cuts down on cooking time while ensuring the potatoes are tender and perfectly cooked. Toss in some fresh herbs and a tangy dressing, and you’ve got a side that pairs well with just about any meal.

Ingredients

  • 2 pounds baby potatoes, halved
  • 1 cup water
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup chopped celery
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the Potatoes: Place the halved potatoes in the Instant Pot and add water. Close the lid and set the pot to manual high pressure for 8 minutes.
  2. Quick Release: Once the cooking time is up, perform a quick release by carefully turning the valve to venting. Remove the potatoes and let them cool slightly.
  3. Make the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
  4. Toss Together: Add the cooled potatoes, celery, red onion, and parsley to the dressing. Mix gently until well combined.
  5. Chill and Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.

Potato and Kale Stew

A hearty bowl of potato and kale stew garnished with fresh vegetables and served with bread.

This Potato and Kale Stew is a comforting dish that brings together earthy flavors with a touch of heartiness. Loaded with tender potatoes and vibrant kale, it’s both nutritious and filling, making it a perfect weeknight meal.

Simple to prepare, this stew cooks in your Instant Pot, allowing the flavors to meld beautifully without much fuss. It’s great for those busy evenings when you want something warm and satisfying without spending hours in the kitchen.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 4 cups potatoes, diced
  • 2 cups kale, chopped
  • 1 carrot, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in the Instant Pot using the sauté function. Add the onion and garlic, cooking until softened.
  2. Add the vegetable broth, potatoes, kale, carrot, thyme, and paprika. Stir well to combine.
  3. Close the Instant Pot lid and set it to cook on high pressure for 10 minutes.
  4. Once done, release the pressure manually. Season with salt and pepper before serving.
  5. Enjoy your stew warm, perhaps with some crusty bread on the side!