Instant Pot Potatoes with Herb Butter
Instant Pot Potatoes with Herb Butter are creamy and taste like roasted potatoes. The butter, herbs & garlic make these pressure cooker potatoes flavorful.
Servings: 6
Ingredients
- ½ cup Butter, sliced
- ½ teaspoon Dried Basil
- ½ teaspoon Rosemary, dried, or 1 tsp fresh
- ½ teaspoon Onion Powder
- ¼ teaspoon Pepper
- ¾ teaspoon Kosher Salt (coarse salt) or ½ tsp table salt
- 4 cloves Garlic, pressed or finely minced
- 3 lbs Gold Potatoes or Red Potatoes, cut in half (about 2 1/2"-3" size, not Baby)
- ½ cup Water (or broth)
Garnish
- ⅓ cup Grated Parmesan Cheese
- 1 Tablespoon Parsley
Instructions
- Turn on the Sauté setting of the pot. When hot add the butter slices. Stir until melted.½ cup Butter,
- Add the basil, rosemary, onion powder, pepper, salt, & garlic. Stir well while cooking about 20 seconds. Don't let the garlic burn.½ teaspoon Dried Basil, ½ teaspoon Rosemary,, ½ teaspoon Onion Powder, ¼ teaspoon Pepper, ¾ teaspoon Kosher Salt, 4 cloves Garlic,
- Add the potatoes and toss in the butter until coated.3 lbs Gold Potatoes or Red Potatoes, cut in half
- Pour in the water/broth. Then cancel the sauté setting.½ cup Water
- Place the lid on the pot and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 7 minutes (if your potatoes are larger, increase the time or quarter the potatoes).
- When the cook time is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
- When the pin in the lid drops down, open the lid and gently stir the potatoes.
- If you want to crisp your potatoes, remove them from the pot (saving the buttery sauce) and place on a baking sheet. Put under the broiler for a few minutes, turning once. Watch them so they don't burn.
- Garnish with parmesan, parsley, and the reserved buttery sauce from the pot.⅓ cup Grated Parmesan Cheese, 1 Tablespoon Parsley
Nutrition
Calories: 363kcal
