Creamy delicious, a taste of heaven, these Instant Pot Potatoes Fondants are baby potatoes cooked in broth with rosemary, then finished by sautéing until they get crispy browned edges. Full flavored, delicious little potatoes that your whole family will love. Easy to make too, because they are made entirely in the Instant Pot Pressure Cooker.
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Easy Instant Pot Recipe
I’m still learning all about the Instant Pot. So, I thought I’d go back and rewrite some of my favorite recipes to Instant Pot versions. That way, I can learn about how to use the IP while making something I know is super tasty.
Classic Potato Side Dish Recipe
This Instant Pot Potatoes Fondants recipe is one of my favorites. Especially for a family dinner, or a holiday dinner.
This original stove top version comes from the amazing Jacques Pépin. And I’ve made these smashed potatoes for many years. I’ve posted the stove top recipe here if you’d like to grab this delicious version!
I’ve made them for potlucks and for fancy family dinners. I’ve made them for simple dinners at home. I simply love them.
Instant Pot version of a family favorite
This Instant Pot version is actually quite a bit easier than the stove top version. Besides cooking more quickly, there are a couple of steps that you get to skip in the IP version.
In the Instant Pot version, you don’t have to smash the potatoes open after boiling them. The pressure of the IP will crack open the potatoes. All you have to do is cut a slit in the potatoes before you place them in the IP insert. Easy peasy.
These Instant Pot Potatoes Fondants practically melt in your mouth, making this the perfect savory side dish for any meal.
What’s in a name?
I’ve also seen them called Melting Potatoes, Smashed Potatoes, Fondant Potatoes, or pommes fondant. Whatever you call them, they are going to be your new favorite side dish!
Yukon Gold Potatoes
The Yukon Golds are a big part of the success of this recipe. They feel and taste like there’s tons of butter in the dish, but there isn’t.
The other key to the deliciousness, is the broth. The potatoes are cracked open, and that allows the broth to seep into the potatoes as they cook, adding lots of flavor and moisture to the dish.
What kind of broth should I use?
I make mine with veggie broth so that they’re vegetarian.
Feel free to use chicken broth instead of veggie broth if you prefer. In the “kitchen items you may need” section lower in the post, I have my recommendation for a great tasting veggie broth.
Amazing Instant Pot recipes
How to make Instant Pot Potatoes Fondants
Clean and sort the potatoes.
I love the little tiny potatoes, the ones you can eat in one bite. Those are my favorites!
Add the rosemary and broth ingredients to the IP insert.
Place the potatoes in the Instant Pot insert with the pierced side down. Arrange as many potatoes as will fit in one layer in the bottom of the Instant Pot insert (there should be a little room to spare, they’ll need the extra room later when they’re cracked). I like to shake the insert a little so the broth coats the potatoes a bit.
Placing the potatoes with the pierced side down helps them absorb more broth and ensures a creamy, moist interior.
Turn the Instant Pot on to preheat and cook on high Pressure Cook at High Pressure for 15 minutes, then Quick Release.
Leave the potatoes and any liquid right where they are. Turn the Instant Pot to Sauté on high, and cook. The liquid will evaporate, and the potatoes will get a crispy edge. Keep an eye on them as they sauté, checking underneath the potatoes using a pair of tongs to check.
Transfer the potatoes to a serving platter, and sprinkle with chopped chives or rosemary and fleur de sel. Enjoy!
Kitchen items you may need
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Instant Pot Potatoes Fondants Recipe
Instant Pot Potatoes Fondants
- 1 pound baby Yukon Gold potatoes 10 to 20 potatoes, 1 ½ to 1 ¾ inches in diameter
- 1 sprig fresh rosemary
- 1 cup homemade or low-salt veggie broth
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon unsalted butter
- ½ teaspoon kosher salt less if the broth is salty
- 1 tablespoon thinly sliced fresh chives or additional fresh rosemary
- Fleur de sel or other coarse grain sea salt for serving optional
- Trim the potatoes of any eyes or damaged areas and wash well in cold water. Pierce each potato with a sharp knife.
- Place the rosemary, broth, oil, butter, and salt in the Instant Pot insert.
- Place the potatoes in the Instant Pot insert with the pierced side down. Arrange as many potatoes as will fit in one layer in the bottom of the Instant Pot insert (there should be a little room to spare, they'll need the extra room later when they're cracked). Shake the insert a little so the broth coats the potatoes a bit.
- Pressure Cook at High Pressure for 15 minutes, then Quick Release.
- Many of the potatoes will have broken or cracked open during the pressure cooking.
- Open the lid, and without removing the potatoes or the liquid from the IP, turn the Instant Pot to "Sauté" function (press "Cancel" button, then "Sauté" button). Cook the potatoes and the liquid until the liquid evaporates, and the potatoes begin to brown, about 10 minutes. Check the bottoms of the potatoes for browning and crispiness using a pair of tongs.
- Remove the potatoes from the Instant Pot, and let them rest for 5 minutes. Transfer them to a serving platter. Sprinkle with chopped chives or rosemary and fleur de sel. Enjoy!