Slow Cooker Potatoes in the Instant Pot

This recipe for Slow Cooker Potatoes in the Instant Pot is a perfect example of a side dish that can be made using the slow cooker function. It’s a simple, four-ingredient dish that transforms baby potatoes into something extraordinary.

Gone are the days when slow cookers were just for soups and stews. Enter the versatile world of the Instant Pot slow cooker, where even a humble potato side dish turns into a gourmet experience.

I’ve made these potatoes countless times, and each time, they turn out perfectly tender and full of flavor, much like those renowned melting potatoes – but without the hassle of oven babysitting. Just set up your Instant Pot, and you’re good to go.

If you’ve never used your Instant Pot slow cooker function before, this is a great recipe to get started on. You’ll see just how similar it is to your regular slow cooker or Crock Pot. There’s not even any adjusting needing of the recipe. It’s all the same.

Why You’ll Be Hooked

• Tender and Flavorful: The slow cooking in the Instant Pot ensures each potato is fork-tender and infused with garlic and olive oil goodness.
• Simplicity at Its Best: Just four ingredients and minimal prep, yet the result is a dish that could steal the show.
• Perfect for Any Occasion: These potatoes are as fitting for a weeknight dinner as they are for a special gathering.

» You might also like these Instant Pot Garlic Mashed Potatoes.

What You’ll Need

• Baby Potatoes: Small, waxy varieties are ideal. Try baby or fingerling potatoes.
• Extra Virgin Olive Oil: Choose a high-quality oil for the best flavor.
• Fresh Garlic: Minced for that aromatic kick.
• Salt: To taste.

Helpful Tips

• Consistent Size Matters: Cut larger potatoes to match the smaller ones for even cooking.
• Explore Olive Oils: Different oils can subtly change the flavor. Experiment to find your favorite.
• Prep Ahead: Chop and store your ingredients the night before for an easy setup in the morning.

Making Slow Cooker Potatoes in the Instant Pot

Yes, you could just pressure cook the potatoes in the Instant Pot, in case you’re wondering. We have a great recipe that will help you do that if you want to cut the time to make it down. However, when you don’t want to boil the potatoes, you need to use the slow cooker function instead. You can’t pressure cook without there being enough water to create steam.

So to make potatoes that aren’t boiled, you just need to use it as a slow cooker instead. As a slow cooker, the pot doesn’t need any liquid to cook.

Step 1: Season the Potatoes

Toss the baby potatoes with olive oil, minced garlic, and salt in the Instant Pot insert.

Put the lid on the pot. You can use the regular Instant Pot lid if that’s all you have, but the glass lid or a glass lid you have for another pot that fits on works best. If you do use the regular lid, make sure the vent is not sealed. You don’t want pressure to build in the pot. If the vent is closed, it will start to pressurize.

Step 2: Slow Cook

Set the Instant Pot to the slow cooker function, and cook on high for 3-4 hours or low for 5-6 hours. Some Instant Pot models use More or Less instead, but it’s the same concept. The key here is not to peek; let the Instant Pot work its magic undisturbed.

Once done, adjust the seasoning if needed, and serve warm.

Storing and Reheating Your Potatoes

• To Store: Let them cool to room temperature, then refrigerate in an airtight container for up to 3-4 days. Freezing is also an option for up to 2 months.
• To Reheat: Microwave with a damp paper towel or warm in a skillet on the stove. Add a bit of broth or water if they seem dry.

These Instant Pot slow cooker garlic and olive oil potatoes are more than just a side dish; they’re a testament to how a few simple ingredients, when cooked right, can become something truly delightful. Give them a try, and watch as they become a regular in your meal rotation.

Questions About the Recipe

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