Speedy Instant Pot new potatoes with spring greens and herby garlic butter

Looking for a fresh, vibrant side dish that’s quick enough for busy weeknights but elegant enough for spring gatherings? These buttery new potatoes, paired with crisp green veggies and finished with a fragrant herb-garlic butter, are light, zesty, and packed with flavour. Best of all, you can make it in your Instant Pot in under 25 minutes!

Servings: 6
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Appliance: Instant Pot multicooker

Ingredients

• 750 g new potatoes
• 3 garlic cloves (unpeeled)
• 250 ml chicken or vegetable stock
• 15 g fresh chives
• 15 g fresh parsley
• 1 shallot
• Zest and juice of 1 lemon
• 50 g unsalted butter (softened)
• 125 g asparagus (approx. 1 cm thick)
• 200 g frozen mix of broad beans, edamame, and peas
• Salt and black pepper, to taste

Tip: If using only broad beans, be sure to remove the tough outer skins before cooking.

Instructions

1. Pressure cook the potatoes
Thoroughly wash the new potatoes and place them in the inner pot of your Instant Pot. Pour in the stock and add the unpeeled garlic cloves on top. Season with salt. Secure the lid, set the pressure cook function to 3 minutes, and start cooking.

2. Prepare the herb mix
While the potatoes cook, finely chop the parsley, chives, and shallot. Zest the lemon and set everything aside in a bowl.

3. Quick release and test
Once the cooking time ends, perform a quick pressure release. Check if the potatoes are tender with a fork. If not, cook for an additional minute.

4. Make the herby garlic butter
Remove the garlic cloves, peel them, and mash into a smooth paste. Add to the herb mix along with the softened butter and mix well. You now have a delicious herby garlic butter.

5. Add the greens
Trim the woody ends off the asparagus and cut the stalks if needed. Scatter the asparagus and the frozen bean-pea mix over the cooked potatoes. Secure the lid again and set the Instant Pot to 0 minutes pressure cook. Once the timer beeps, immediately perform a quick release.

6. Finish and serve
Add the herby garlic butter to the hot pot along with the juice of half a lemon. Season generously with salt and pepper. Gently stir everything together to coat the potatoes and vegetables. The butter melts into the warm broth, creating a flavourful, lemony herb dressing.

7. Plate up
Transfer the potatoes and greens to a serving dish. Pour over the herby broth from the pot for extra flavour and gloss.

Serve immediately as a fresh spring side, or make it the star of a light vegetarian meal.

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