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Instant Pot Roasted Russet Potatoes

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Green Giant™ Fresh Russet Potatoes

Sprigs of Fresh Thyme

Sprigs of fresh Rosemary

2 tbsp. Olive Oil

3/4 cup chicken or vegetable stock


1. Rinse russet potatoes and slice into chunks. Set Instant Pot to sauté.

2. In a small bowl combine fresh thyme, oregano and rosemary.

3. To the Instant Pot, add olive oil, fresh garlic, and cook for two minutes. Add the seasoning mixture and cook for no more than one minute. Add potatoes and cook until crispy on the outsides – about 5 minutes.

4. Add vegetable stock, chicken stock, or water to the pressure cooker and cover. Bring to pressure and cook for 8 minutes then use a quick-release method. Enjoy!
This recipe was provided courtesy of our friends at Potandon.

Instant Pot Roasted Russet Potatoes

Instant Pot Roasted Russet Potatoes

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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