Prep: 5 mins | Cook: 20mins | Additional: 5 mins | Total: 30 mins | Servings: 2 | Yield: 2 servings
Potatoes are one of the most versatile. You can make them into anything. One of the best I’ve made is this Instant Pot Garlic Roasted Melting Potatoes. Creamy with a perfect crunch, and soft melting potatoes. A pretty simple, not fussy potato recipe that you can make any time. These garlic-infused potatoes are a quick and easy addition to your weeknight menu.
Ingredients
½ cup butter
1 lb of Yukon Gold potatoes, peeled, cut into 1/2-inch slices
¾ cup chicken broth
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, peeled and lightly crushed
HOW TO MAKE INSTANT POT® GARLIC ROASTED MELTING POTATOES
Step 1: Ready a pressure cooker and select Saute function in the settings.
Step 2: Place a small skillet on the stove and add in butter. Allow the butter to melt.
Step 3: Add the potato rounds and cook them for 5 minutes or until the color turns golden.
Step 4: Remove the potatoes and put them on a clean plate then set aside.
Step 5: Put the trivet indie the pot and add in the chicken broth. Season it with thyme, salt, and pepper to taste.
Step 6: Add in garlic and cook for 1 minute or until aromatic.
Step 7: Transfer the cooked potatoes into the pot and cover with the lid.
Step 8: Set the timer to 1 minute on high setting.
Step 9: Use quick release to allow the pressure to come out. This will probably last 5 minutes or less.
Step 10: Open the pressure cooker and remove the potatoes.
Step 11: Select Saute function and cook the butter mixture and broth for 2 minutes or until it reduces its amount.
Step 12: Put the potatoes back to the slow cooker and cook for another 3 minutes or until it turns golden.
Step 13: Serve hot and enjoy!
Nutrition Facts:
Per Serving: 600.8 calories; fat 46.6g 72% DV; cholesterol 124.3mg 41% DV; sodium 1940.7mg 78% DV; protein 5.9g 12% DV; carbohydrates 43.1g 14% DV
Ingredients
- ½ cup butter
- 1 lb of Yukon Gold potatoes, peeled, cut into 1/2-inch slices
- ¾ cup chicken broth
- 1 teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, peeled and lightly crushed
Instructions
Step 1: Ready a pressure cooker and select Saute function in the settings.
Step 2: Place a small skillet on the stove and add in butter. Allow the butter to melt.
Step 3: Add the potato rounds and cook them for 5 minutes or until the color turns golden.
Step 4: Remove the potatoes and put them on a clean plate then set aside.
Step 5: Put the trivet indie the pot and add in the chicken broth. Season it with thyme, salt, and pepper to taste.
Step 6: Add in garlic and cook for 1 minute or until aromatic.
Step 7: Transfer the cooked potatoes into the pot and cover with the lid.
Step 8: Set the timer to 1 minute on high setting.
Step 9: Use quick release to allow the pressure to come out. This will probably last 5 minutes or less.
Step 10: Open the pressure cooker and remove the potatoes.
Step 11: Select Saute function and cook the butter mixture and broth for 2 minutes or until it reduces its amount.
Step 12: Put the potatoes back to the slow cooker and cook for another 3 minutes or until it turns golden.
Step 13: Serve hot and enjoy!
