Baby potatoes and button mushrooms sautéed in garlic, butter, and herbs for a roasted finish using Instant Pot. So flavorful and delicious, this recipe is super easy to make and ready in just 15 minutes! Makes a wonderful side, to go with any dish.
Making these roasted baby potatoes in Instant Pot is just like a walk in the park. With just 8 simple ingredients and very minimal effort required. It is the perfect no-fuss side dish that the whole family would love. Baby potatoes and button mushrooms, fresh garlic, and herbs, it is amazingly delicious and flavorful yet so healthy. This Instant Pot Baby Potatoes with Mushroom would definitely be a big hit, be it a simple family dinner or a special occasion.
Why use baby potatoes?
Baby potatoes or new potatoes are basically young potatoes. They are picked and harvested before they've reached their full maturity and size. And because they have been harvested early, the sugars in the potato haven't turned into starch yet. So, baby potatoes have a creamy and sweeter flavor than mature potatoes. They also have thin skin so you may enjoy them skin-on and they look lovelier with fuller flavors.
What You'll Need
Baby Potatoes – the baby potatoes used in this recipe are about 1 to 1.5 inches in diameter. If you are using larger baby potatoes, you can either cut them in halves or increase the cooking time by 1 minute. Yukon gold or red baby potatoes works best for this recipe, but any kind of potatoes work as well.
Soy sauce – it lends a savory, umami flavor to the potatoes.
Butter – adds a rich and creamy flavor to the dish.
Garlic – freshly minced garlic adds a great flavor and complexity to the dish. You may substitute this with 1 tsp garlic powder.
Mushroom – You can either use fresh or canned variations.
Dry Seasonings- used for this recipe are rosemary, basil, salt, and pepper for that wonderful balance of flavor to the dish.
Serve and Store Instant Pot Baby Potatoes with Mushrooms
This Instant Pot Baby Potatoes with Mushrooms is easy enough to be a side dish for a family lunch or weeknight dinner. It is also impressively delicious for any special occasion or on your holiday table. Try it with our Instant Pot Baby Back Ribs!
Allow leftovers to completely cool before storing. Place them on an airtight container or in a resealable plastic bag and refrigerate for up to 3 days.
FAQs
Yes, and it is quite simple to do so. Just use vegan butter instead of regular butter. The rest of the ingredients are all plant-based.
Just swap the soy sauce with tamari sauce.
You can always do a pan-roasted version of this dish. Follow this Pan Roasted Garlic Mushroom and Baby Potatoes by Foxy Folksy.
Instant Pot Baby Potatoes with Mushrooms
Equipment
- Instant Pot
Ingredients
- 1 cup water
- 2 cups baby potatoes about 1-1.5 inch big
- 3 tablespoons soy sauce
- 4 tablespoons unsalted butter or margarine
- 1 head medium garlic minced
- 2 cups white button mushrooms fresh or canned
- ½ teaspoon dried rosemary or 1 spring fresh rosemary
- ½ teaspoon dried basil or 1 tbsp fresh chopped basil
- salt and pepper to taste
Instructions
- Wash potatoes thoroughly to rid of any grit or dirt. Pierce the middle each potato with a fork.
- Arrange baby potatoes in the Instant Pot and add the water and 2 tablespoons of soy sauce.
- Close lid and seal the lid. Pressure Cook at High Pressure for 7 minutes, then do a quick release.
- Carefully open the lid once all pressure has been released and the pressure valve has dropped.
- Discard liquid and drain the potatoes in a colander and towel dry the inner pot (careful as the inner pot will be very hot).
- Return the inner pot to the Instant Pot and set the Instant Pot to sauté mode. Once “HOT” appears on the display indicator, melt the butter and add garlic, stir regularly, until softened.
- Add baby potatoes and mushroom. Cook, stirring occasionally, for about 2-3 mins or until edges are browned.
- Add rosemary and basil and 1 tablespoon soy sauce. Season with salt and pepper to taste. Stir to combine.
- Remove from Instant Pot and transfer to a serving dish. Allow to cool for a few minutes before serving.
Video
Notes
About the Author
Drey loves food and likes trying new things! She has been working with food bloggers providing recipe video content for years.
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