Red Potato with Cheese

Red potato with cheese sautés cubed potatoes in butter, then pressure-cooks them in herb-scented chicken broth. A handful of shredded Parmesan stirred in at the end turns the broth into a light, savory coating. It is a cozy side done in about fifteen minutes.

Ingredients

• Butter: 1 tbsp (0.5 oz / 14g)
• Red potatoes (cut into 1-inch cubes): 1 lb (16 oz / 454g)
• Chicken broth: 1 cup (8 fl oz / 240g)
• Dried rosemary: 1 tsp (0.04 oz / 1.2g)
• Dried oregano: 1 tsp (0.03 oz / 1g)
• Dried parsley: 1 tsp (0.02 oz / 0.5g)
• Salt: 0.25 tsp (0.05 oz / 1.5g)
• Parmesan cheese (shredded): 0.5 cup (1.5 oz / 43g)

Step-by-Step Instructions

1. Add 1 tbsp (0.5 oz / 14g) butter to the Instant Pot and select the SAUTÉ function.
2. Once the butter has melted, add the 1 lb (16 oz / 454g) of cubed red potatoes, stirring until they are well coated, and sauté for 5 minutes.
3. Pour in 1 cup (8 fl oz / 240g) of chicken broth, then sprinkle in 1 tsp (0.04 oz / 1.2g) dried rosemary, 1 tsp (0.03 oz / 1g) dried oregano, and 1 tsp (0.02 oz / 0.5g) dried parsley.
4. Close and securely lock the Instant Pot lid.
5. Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.
6. When the timer beeps, allow the pot to perform a Natural Release for exactly 10 minutes.
7. Uncover the pot carefully, season the potatoes with 0.25 tsp (0.05 oz / 1.5g) salt and 0.5 cup (1.5 oz / 43g) of shredded parmesan cheese, gently stir to combine, and serve warm.

Nutrition Information

• Calories: 196.3
• Total Fat: 3.7g (0.13 oz)
• Fiber: 2.3g (0.08 oz)

Expert Chef Tips

To ensure your potato side dish turns out flawlessly every single time, here are a few pro tips straight from the kitchen:

• Cut Uniformly: Make sure to cut your red potatoes into equal 1-inch cubes. This guarantees that they cook evenly under pressure, preventing some from turning to mush while others remain hard.
• Deglaze the Pot: After sautéing the potatoes in butter, pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This simple step adds flavor and prevents the dreaded "Burn" error during pressure cooking.
• Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly. For the creamiest texture, grate your parmesan from a fresh block right before stirring it in.
• Dry Your Herbs: Since we are using dried rosemary, oregano, and parsley, rub the herbs between your fingers right before adding them to the pot. This friction releases their natural oils and amplifies the flavor.

Frequently Asked Questions (FAQ)

Can I use a different type of potato for this recipe? Absolutely! While red potatoes hold their shape beautifully in the pressure cooker, you can easily substitute Yukon Gold potatoes for a creamier texture. If you use Russet potatoes, cut them slightly larger, as they tend to break down much faster under pressure.

Why did I get a "Burn" notice on my Instant Pot? A burn notice usually happens if food is stuck to the bottom of the inner pot before pressure cooking begins. To avoid this, always make sure to deglaze the pot with your chicken broth immediately after the sauté step, scraping up any stuck-on pieces of butter or potato.

Can I double this Instant Pot cheesy red potatoes recipe? Yes, you can double the ingredients to serve a larger crowd. The cooking time (5 minutes on HIGH pressure) will remain exactly the same. Just note that the Instant Pot will take a few minutes longer to come up to pressure initially because of the increased volume.

How long do leftover cheesy red potatoes last, and how do I reheat them? Store any leftover potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them in 30-second intervals until warm, or heat them in a skillet over medium-low heat with a tiny splash of broth or milk to help rehydrate the cheese sauce.

Pro Tips

• Cut the potatoes into uniform 1-inch cubes so they all finish at the same time under pressure with no hard centers.
• Deglaze with a splash of the chicken broth after the butter sauté and scrape up the browned bits; that fond adds flavor and stops the Instant Pot's BURN warning.
• Rub the dried rosemary, oregano, and parsley between your fingers as they go in — the friction releases their oils and doubles the aroma.
• Grate Parmesan from a fresh block; pre-shredded cheese carries anti-caking starch and melts into clumps instead of a smooth coating.
• Stir the Parmesan in only after the 10-minute natural release so it stays creamy rather than scorching on the pot's base.

Frequently Asked Questions

Can I make red potato with cheese ahead?

Cook the potatoes ahead and stir the Parmesan in fresh when rewarming, adding a splash of broth to loosen the sauce.

Can I use another cheese?

Pecorino Romano or aged Asiago grate in the same way and keep the savory, salty finish.

Is this dish keto-friendly?

The recipe lists no carb numbers, but potatoes are starchy — keep portions modest on keto days and let the Parmesan and butter carry the fat.

How do I store leftovers?

Refrigerate up to 3 days and rewarm with a splash of chicken broth to bring the sauce back together.

Recipe card below.

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Stav Kogan

Red Potato with Cheese

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 196.3

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tbsp (0.5 oz / 14g) Butter
• 1 lb (16 oz / 454g) Red potatoes (cut into 1-inch cubes)
• 1 cup (8 fl oz / 240g) Chicken broth
• 1 tsp (0.04 oz / 1.2g) Dried rosemary
• 1 tsp (0.03 oz / 1g) Dried oregano
• 1 tsp (0.02 oz / 0.5g) Dried parsley
• 0.25 tsp (0.05 oz / 1.5g) Salt
• 0.5 cup (1.5 oz / 43g) Parmesan cheese (shredded)
• Deglaze the Pot: After sautéing the potatoes in butter, pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This simple step adds flavor and prevents the dreaded Burn error during pressure cooking.

Method

 

1. Add 1 tbsp (0. 5 oz / 14g) butter to the Instant Pot and select the SAUTÉ function.
2. Once the butter has melted, add the 1 lb (16 oz / 454g) of cubed red potatoes, stirring until they are well coated, and sauté for 5 minutes.
3. Pour in 1 cup (8 fl oz / 240g) of chicken broth, then sprinkle in 1 tsp (0. 04 oz / 1. 2g) dried rosemary, 1 tsp (0. 03 oz / 1g) dried oregano, and 1 tsp (0. 02 oz / 0. 5g) dried parsley.
4. Close and securely lock the Instant Pot lid.
5. Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.
6. When the timer beeps, allow the pot to perform a Natural Release for exactly 10 minutes.
7. Uncover the pot carefully, season the potatoes with 0. 25 tsp (0. 05 oz / 1. 5g) salt and 0. 5 cup (1. 5 oz / 43g) of shredded parmesan cheese, gently stir to combine, and serve warm.
8. Cut Uniformly: Make sure to cut your red potatoes into equal 1-inch cubes. This guarantees that they cook evenly under pressure, preventing some from turning to mush while others remain hard.
9. Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly. For the creamiest texture, grate your parmesan from a fresh block right before stirring it in.
10. Dry Your Herbs: Since we are using dried rosemary, oregano, and parsley, rub the herbs between your fingers right before adding them to the pot. This friction releases their natural oils and amplifies the flavor.

Nutrition

Calories: 196.3kcalFat: 3.7g

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