Instant Pot Potatoes
Creamy Instant Pot potatoes cooked in 10 minutes. This recipe yields soft and tender potatoes in a rich herb-garlic sauce packed full of flavors.
Servings: 3 People
Calories: 357kcal
Ingredients
- 1 lb (500g) baby potatoes, cut into halves
- 1 1/2 tablespoons olive oil
- 6 cloves garlic unpeeled
- 1/2 tablespoon chopped thyme
- 1/2 tablespoon chopped oregano
- 1/2 tablespoon chopped Italian parsley
- 1/4 cup chicken broth
- 1/2 tablespoon lemon juice
- 1/2 teaspoon salt
- 3 dashes ground black pepper
- 3 dashes cayenne pepper optional
- 1 tablespoon bottled grated Parmesan cheese
- 1/2 cup heavy whipping cream
Instructions
- Set the Instant Pot to Saute mode and wait until the indicator shows HOT. Add the olive oil. When the oil is fully heated, add in the potatoes, skin side up first.
- Leave the potatoes and cook for about 2 minutes, until the surface turns brown and crispy. Turn the potatoes over and repeat the same. Add the garlic, herbs, chicken broth, lemon juice, salt, black pepper, cayenne pepper (if using) and Parmesan cheese.
- Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Set the Saute mode, add the heavy whipping cream, stir well and reduce the sauce a bit. Serve the Instant Pot potatoes warm.
Notes
I used a 6-quart Instant Pot.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 36g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 492mg | Fiber: 4g | Sugar: 3g