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Instant Pot Smashed Potatoes
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5 from 1 vote

Instant Pot Smashed Potatoes

In some weird way, main dishes are easier to think of then great side dishes. Main dishes usually get all of the glory while sides are relegated, well, to the side. In my quest to find the easiest, fastest, healthiest, and most flavorful side dishes, I came across these incredible instant pot smashed potatoes. What I love about these potatoes is that you don't have to be careful with them, quite the opposite actually. They have the perfect balance of a crispy outside and perfectly cooked inside with a bunch of flavor coming from the rosemary and chive seasoning. These potatoes go well with any dish, especially chicken, steak, and fish. Enjoy!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 123kcal
Author: Justin Coit


  • 1 cup water
  • 1 pound baby potatoes
  • 1 tbsp unsalted butter
  • 1 tsp avocado oil
  • 1 tsp chives chopped
  • 1 tsp dried rosemary
  • salt and pepper to taste


  • Pour water into instant pot and put in potatoes.
  • Set the pot to 5 minutes high pressure and cook.
  • Once done cooking, let the pot natural release.
  • Remove potatoes and drain liquid out of the pot. 
  • On a pan or cutting board, smash each potato with a fork or potato masher. Set aside.
  • Back in the instant pot, heat butter and oil under "sauté" setting. Cook each smashed potato on each side for about 4 min (or until crispy and golden brown on outside). You can also bake in the oven to make it crispier.
  • Sprinkle chives, rosemary, salt and pepper over potatoes.


Calories: 123kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 10mg | Potassium: 477mg | Fiber: 2g | Vitamin A: 90IU | Vitamin C: 22.4mg | Calcium: 17mg | Iron: 1mg