Instant Pot Greek Lemon Potatoes

Name: Instant Pot Greek Lemon Potatoes
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) baby gold potatoes, halved if large, or cut into 1-inch pieces if very large; ⅓ cup (80 ml) fresh lemon juice; 4 cloves (20 g) garlic cloves, minced; ¼ cup (60 ml) extra-virgin olive oil; 2 tsp (2 g) dried oregano; 1 cup (240 ml) vegetable or chicken broth; 1 tsp (5 g) sea salt; ¼ tsp (½ g) black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional); 2 tbsp (28 g) unsalted butter

From the MyKitchenBank Kitchen

Creamy, buttery potatoes infused with lemon juice, garlic, and oregano in the Instant Pot. These tender golden potatoes are finished with olive oil and fresh herbs for an authentic Greek side dish that's ready in under 20 minutes.

Prep: 8 min
Cook: 8 min
Wait: 5 min
Total: 21 min
Makes: 4 servings (about 3 cups)

Save to My Kitchen Jump to recipe

Steps

Before you start

Cut potatoes into even 1-inch pieces so they cook uniformly
Have your Instant Pot ready with the trivet inserted
Juice the lemons fresh if possible for best flavor

1
Add ingredients to pot
- Turn on the Instant Pot sauté function on medium heat.
- Once hot, add 1 tablespoon of the olive oil and the minced garlic.
- Stir for about 30 seconds until fragrant.
- Add the cut potatoes, the remaining olive oil, lemon juice, broth, oregano, salt, and black pepper.
- Stir well to combine, making sure the potatoes are partially coated with oil and lemon.
+ Show details− Hide details
Tip: Sauté the garlic briefly so it flavors the oil without turning bitter.
2
Pressure cook potatoes
- Press Cancel to turn off sauté mode.
- Secure the Instant Pot lid, ensure the vent is set to Sealing.
- Cook on high pressure for 5 minutes.
- This is just enough time for potatoes to become tender but not mushy.
+ Show details− Hide details
Tip: Do not skip the high pressure setting; lower pressure will result in undercooked potatoes.
3
Release pressure
- When the timer beeps, allow the Instant Pot to release pressure naturally for 3 minutes, then carefully turn the vent to Venting to release any remaining steam.
- Open the lid slowly, tilting it away from you.
+ Show details− Hide details
Tip: A quick release can cause liquid to splatter; natural release is safer here.
4
Finish with butter and herbs
- Stir the cooked potatoes gently.
- Add the butter and fold it in until it's melted and coats the potatoes.
- Taste and adjust salt and pepper as needed.
- Transfer to a serving bowl and garnish with fresh parsley if using.
+ Show details− Hide details
Ready when: Potatoes are tender when pierced with a fork, butter is melted and coats everything
Tip: Fold gently to keep potatoes from breaking apart; avoid aggressive stirring.

Good to know

Tips

Fresh lemon juice tastes noticeably brighter than bottled; squeeze your own lemons if possible for the best Greek flavor.
Do not skip the sauté step. Blooming the garlic and oregano in oil builds aromatic depth that makes these potatoes special.
If your potatoes are very large (over 2 inches), cut them smaller so they cook evenly in the short 5-minute window.
Instant Pots vary in power; if your potatoes are still slightly firm after venting, you can run the sauté function for 2–3 minutes to finish cooking them gently.

Make ahead

You can prepare the potatoes up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat with a splash of broth, or microwave in 30-second intervals until warmed through.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Substitutions

baby gold potatoes → russet or Yukon Gold potatoes. Cut into 1-inch cubes for even cooking. Yukon Golds are creamier and slightly more buttery in flavor.
fresh lemon juice → white wine or additional broth. Use the same amount. You'll lose the bright lemon flavor but the potatoes will still be tender and flavorful.
dried oregano → Italian seasoning or dried thyme. Oregano is essential to Greek flavor, but these herbs work if you don't have it on hand.
vegetable or chicken broth → water. The potatoes will cook but will be less flavorful. Consider adding an extra ½ teaspoon of salt if using water.