Garlic, dried herbs, and butter are an excellent way to spruce up potatoes. They add just enough flavor while letting those tasty tubers shine.And it only takes 8 minutes when you use the Instant Pot! I have a very good hunch you’ll be making this all the time.
Ingredients2 lb Creamer or baby potatoes
1 1/2 cups low sodium chicken broth
1 1/2 teaspoons salt divided
2 tablespoons butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Method- Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker.
- Pour in the broth and season with 1 teaspoon salt.
- Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
- Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
- Drain the liquid from the pot and add the butter, remaining ½ teaspoon salt, parsley, garlic, thyme, and black pepper.
- Stir until butter is melted and adjust salt and pepper to taste. Serve.