Garlic Parmesan pressure cooker red potatoes are so easy and good! So good. I mean print this recipe now and get to making them good!
Plus you can leave the red potato skin on for a perfectly tender bite. You are right now a few minutes away to a smothered, covered, and amazing potato side dish right in your pressure cooker (Instant Pot or Ninja Foodi will do!).
Pressure cooker red potatoes are a perfect 10 minute side dish with butter, minced garlic, and Parmesan. Sometimes simple flavors are the best, and this recipe is no exception.
While I simply adore boiled red potatoes, they take 25 minutes to make and the pressure cooker cuts that time right down to only 10 minutes.
That means you have no excuse not to enjoy these tiny bites of delicious goodness smothered with garlic and Parmesan. Plus, mini red or blush potatoes are just so filling that you can nearly eat them as the whole meal, which makes them the perfect side for chicken.
And while this recipe is specifically to eat your potatoes as a side dish, you can use this pressure cooker red potato recipe to ready potatoes for potato salads or red mashed potatoes as well.
Easy Pressure Cooker Red Potatoes Recipe
As always, this recipe has a shortened printable version at the very bottom of the post for advanced cooks. However, if you read through the post, I offer valuable cooking tips and a video for these red potatoes. I answer all questions in the comments!
- 1.5 pounds of Mini Red Potatoes (locally, mine come in a mesh bag just this size)
- 3 tablespoons of butter
- 1 tablespoon minced garlic
- 1/4th cup Shredded Parmesan
- 1 cup water
- 1 tsp garlic salt (optional)
Quick questions and answers for this recipe:
What pressure do you put pressure cooker on? HIGH, Lid Closed and Sealed, Start
How long do you pressure cook red potatoes? 10 Minutes
What release for red potatoes? QUICK RELEASE
Ninja Foodi Red Potatoes Recipe
Dump your mini red potatoes (with skins on!) in your pressure cooker and add 1 cup of water.
Salt your water (I like to use garlic salt, approx. 1 tsp)
Close your pressure cooker lid and make sure the steam is sealed on close.
Push the pressure cooker button for 10 minutes. The pressure cooker will then come to full pressure before it starts to count down the clock for 10 minutes.
Once done, do a quick release on your pressure cooker.
Be careful as that steam is super hot. I like to use a fork to move mine over when I quick release.
QUICK RELEASE TIP: Lay a kitchen hand towel on your pressure release to keep the steam from getting your cabinets wet!
Garlic! Parmesan! Butter!
Let’s season these babies.
Carefully pour your red potatoes into a bowl or use tongs to place carefully.
Add 3 Tablespoons butter (in 1 tablespoon pats) to your potatoes.
Add 1 tablespoon minced garlic to bowl
Add 1/4th cup shredded Parmesan cheese over top of potatoes.
Carefully mix your potatoes so the butter and garlic cover all potatoes. Be careful as potatoes are tender.
Some may break open a little bit, which just means the butter gets inside.
You should be left with a super tender and totally flavorful red potato!!
Ninja Foodi or Instant Pot
Do you own an Instant Pot or a Ninja Foodi?
This recipe works the same no matter which pressure cooker brand you own and isn’t difficult at all. You can also see my growing category of pressure cooker recipes here.
I cook in both and create recipes around both and if there are differences, I will note in the post!
Don’t own one? Learn more here :
affiliate links
- Check out the Ninja Foodi Here
- Check out the Instant Pot Here
Love Potato Side Dishes?
Other dishes where POTATOES are the star!
- Cream Cheese Mashed Potatoes
- Hashbrown Casserole with Ham
- Oven Roasted Potatoes
- Sausage Breakfast Hash Brown Casserole
- Bacon Wrapped Red Potatoes
- Skillet Breakfast Potatoes
- Oven Roasted Large Melting Potatoes
Pressure Cooker Red Potatoes
Ingredients
- 1.5 pounds of Mini Potatoes locally, mine come in a bag just this size
- 3 tablespoons of butter
- 1 tablespoon minced garlic
- 1/4 th cup Shredded Parmesan
- 1 cup water
- 1 tsp garlic salt optional
Instructions
- Dump your mini red potatoes (with skins on!) in your pressure cooker and add 1 cup of water.
- Salt your water (I like to use garlic salt, approx 1 tsp)
- Close your pressure cooker lid and make sure the steam is sealed on close.
- Push the pressure cooker button for 10 minutes. The pressure cooker will then come to full pressure before it starts to count down the clock for 10 minutes.
- Once done, do a quick release on your pressure cooker. Be careful as that steam is super hot. I like to use a fork to move mine over when I quick release.
- Carefully pour your red potatoes into a bowl.
- Add 3 Tablespoons butter (in 1 tablespoon pats) to your potatoes.
- Add 1 tablespoon minced garlic to bowl
- Add 1/4th cup shredded Parmesan cheese over top of potatoes.
- Carefully mix your potatoes so the butter and garlic cover all potatoes. Be careful as potatoes are tender.
- Eat! Enjoy! Yum! Come back and rate this recipe and leave me a comment on what you think.
Video
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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