Roasted Potatoes - Instant Pot

By lindaauman

Raw potatoes are browned first, and then cooked to tender perfection. Piercing the potatoes right before pressure cooking keeps the skin intact- it won’t split into unpredictable shreds. The minimum amount of liquid helps steam the potatoes without boiling them.

Ingredients

• 4-5 Tbsp. Vegetable Oil
• 1-2 lbs Baby or Fingerling Potatoes (however many will just cover the base of your pressure cooker)
• 1 sprig, Rosemary
• 3 Garlic Cloves (outer skin on)
• 1/2 cup Stock
• Salt and Pepper to Taste

Details

Adapted from hippressurecooking.com

Preparation

Step 1

In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore).

Pour in the stock. Close and lock the lid of the pressure cooker.

Cook for 7 minutes at high pressure.

Release pressure using the Natural method for 10 minutes. If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.

Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Then, sprinkle everything with salt and pepper to taste and serve!