Instant Pot Buttered Potatoes
Tender halved baby potatoes cooked in the Instant Pot with butter, garlic and herbs.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?2 pounds 900 gramsbaby potatoeswashed and cut into halves
- ?2 clovesgarlicminced
- ?1 teaspoonthyme
- ?1 teaspoonoregano or rosemary
- ?1/2 teaspoonground black pepper
- ?1 teaspoonsea salt flakes
- ?3 tablespoonsbuttermelted
- ?1/2 cup 120 mlvegetable stock
Instructions
Instructions
- If your butter is not already melted, melt the 3 tablespoons of butter and set aside.
- Place the 2 pounds (900 g) halved baby potatoes in the Instant Pot inner pot.
- Add the 2 cloves minced garlic, 1 teaspoon thyme, 1 teaspoon oregano or rosemary (your choice), ½ teaspoon ground black pepper, 1 teaspoon sea salt flakes, and the melted butter to the potatoes.
- Pour in ½ cup (120 ml) vegetable stock.
- Gently stir the potatoes, butter, herbs, salt, pepper, and stock until the potatoes are evenly coated.
- Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK/MANUAL on HIGH pressure and set the time for 7 minutes.
- When the cooking program ends, perform a QUICK RELEASE: carefully move the steam release valve to VENTING (keep hands and face away from the steam) and wait until the float valve drops.
- Open the lid away from your face, stir the potatoes, check that they are fork-tender, and serve.
Notes
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.
This recipe can be easily doubled, just add the amount of the ingredients except for the liquids.