Instant Pot Italian potatoes are a quick, flavorful side that comes together in under 30 minutes. With just four ingredients, they’re a perfect go-to for chicken, fish, beef, or pork dinners.
We’re a meat-and-potatoes family, and while I love one-pot meals, I often prepare grilled or roasted main dishes that need a reliable separate potato side. These Instant Pot Italian potatoes fit the bill — easy to prepare, fast to cook, and consistently delicious.
Ingredients
What you need:
- Baby potatoes – halved.
- Italian dressing mix – one 1-ounce packet.
- Chicken broth – you may substitute vegetable broth if desired.
- Parmesan cheese – freshly grated or shredded.
How to Make
These potatoes are effortless to prepare:
- Place the Instant Pot liner in the cooker and add the halved potatoes.
- Sprinkle the Italian dressing mix evenly over the potatoes and toss gently to coat.
- Pour the chicken broth into the liner.
- Secure the lid and set the vent to the sealed position.
- Pressure cook on High for 6 minutes.
- When the cook time ends, perform a quick release by carefully opening the vent.
- Stir the Parmesan cheese into the hot potatoes until combined.
- Serve warm and enjoy.
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat portions in the microwave until warmed through.
Tips and Variations
- Slow cooker option: Add everything except the cheese to the slow cooker and cook on low for 5–6 hours or on high for 3–4 hours. Stir in cheese about 15 minutes before serving. Potatoes are done when fork-tender.
- For extra cheesiness, add shredded mozzarella along with the Parmesan.
- Garnish with freshly chopped parsley for color and freshness.
Recipe Card
Instant Pot Italian Potatoes
A simple, flavorful side ready in under 30 minutes using just four ingredients.
Course: Dinner, Side Dish, Vegetable
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 8
Calories: 124 kcal
Author: Meaghan – The Quicker Kitchen
Ingredients
- 2–3 lbs baby potatoes, halved
- 1 (1 oz) packet Italian dressing mix
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup freshly grated Parmesan (or shredded)
Instructions
- Add the Instant Pot liner, then place the potatoes inside.
- Sprinkle the Italian dressing mix evenly and toss gently to coat.
- Pour the chicken broth over the potatoes.
- Secure the lid and set the vent to sealed.
- Pressure cook on HIGH for 6 minutes, then quick release the pressure.
- Sprinkle the Parmesan over the potatoes and stir to combine.
- Serve warm.
Notes
- Slow cooker option: cook on low 5–6 hours or high 3–4 hours; add cheese 15 minutes before serving.
- Stir in shredded mozzarella for extra cheesy potatoes.
- Garnish with chopped parsley for color.
Nutrition
Calories: 124 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 2 g | Sodium: 596 mg | Potassium: 494 mg | Fiber: 2 g
Instant Pot Italian potatoes are an easy addition to any meal. Make them tonight and enjoy!