Instant Pot Baby Potatoes
Instant pot baby potatoes are light and fluffy on the inside and crispy on the outside! These potatoes make the most delicious side dish, and with the instant pot, they are quick and easy to make.
Equipment
- 10-quart Instant Pot
Ingredients
- 1 tbsp ghee
- 2 lb baby potatoes
- 2 tsp dry thyme seasoning
- 1 tsp powdered garlic seasoning
- 1 tsp salt
- 1 cup water or broth
- butter or olive oil optional, for serving
- fresh dill optional, for serving
Instructions
- Choose the most petite baby potatoes, wash and remove imperfections, slice in half.
- Turn the Instant Pot on to "saute: setting, add ghee, and deglaze the pot. Add sliced potatoes and fry for 2-3 minutes till slightly brown and crispy.
- Add water, spices, stir. Cover with lid, seal, and set the setting to "high pressure" for 3 minutes. It will take 10-15 minutes for pressure to build.
- Once the timer is off, do a manual release. Open, add butter if desired, garnish and serve.
Notes
Find the most petite baby potatoes and make sure they are all relatively the same size, so they cook evenly in the instant pot.
Make sure to add the spices into the instant pot at the same time as the water so that the potatoes are evenly seasoned.
Move your hand out of the way when releasing the pressure valve to ensure you do not burn your hand.
If you do not plan to serve the potatoes right away, you can use the keep warm function on the Instant Pot. Just make sure to turn your Instant Pot off once you take the potatoes out.
Nutrition
Calories: 106kcalCarbohydrates: 20gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 299mgPotassium: 484mgFiber: 3gSugar: 1gVitamin A: 12IUVitamin C: 22mgCalcium: 20mgIron: 1mg
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