Instant Pot Potatoes
These Instant Pot potatoes are cooked to perfection with butter, herbs and garlic. Served with grated parmesan cheese and parsley. A wonderful side dish to go with any meal, and ready in just 20 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 lbs 1 kg baby new potatoes washed and cut into halves
2 cloves garlic minced
1 tsp thyme
1 tsp oregano or rosemary
1/2 tsp ground black pepper
3 tbsp butter melted (I use sunflower butter)
1/2 cup 120 ml vegetable broth
1 tsp sea salt flakes
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Wash the potatoes, then cut them into halves (I don’t cut the smaller ones and leave as a whole). Put them in the Instant Pot, then season them with herbs, garlic, pepper and salt. Add melted butter and vegetable broth.
Seal the IP, click on manual then select high pressure and cook for 7 minutes. When the cooking is finished, do a quick release, unlock, remove the lid and serve.
The recommended portion size is 180 grams (6 oz) of potatoes per person.
This recipe can be easily doubled, just add the amount of the ingredients except for the liquids.
Calories: 150kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 688mg | Fiber: 4g | Vitamin A: 220IU | Vitamin C: 19.6mg | Calcium: 54mg | Iron: 5.4mg