Description

Indulge in the mouthwatering delight of Garlic Butter Herbs Instant Pot Potatoes, a side dish that effortlessly combines fluffy interiors with golden, crisp exteriors. This easy recipe elevates any meal, whether it’s a festive gathering or a casual weeknight dinner. The rich flavors of garlic and butter, paired with fresh herbs, ensure that every bite is packed with taste. With quick preparation and minimal cleanup, these potatoes are sure to become a favorite at your table.

Ingredients

Scale

2 lbs red and yellow potatoes (halved)
100 grams unsalted butter (50 grams melted, 50 grams cubed)
8 cloves garlic
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
Salt and pepper (to taste)
½ cup vegetable broth
¼ cup grated Parmesan cheese
1 tablespoon fresh chopped parsley

Instructions

Wash and scrub the potatoes; cut them in half or quarters if large.
Soak cut potatoes in water for 15-20 minutes to remove excess starch.
Drain and thoroughly pat dry the potatoes.
In a mixing bowl, combine melted butter, garlic, herbs, salt, and pepper; toss the potatoes until evenly coated.
Set Instant Pot to SAUTE mode; add cubed butter and sauté minced garlic until fragrant.
Add potatoes in a single layer and brown for 2-3 minutes on each side.
Return all browned potatoes to the pot; pour in vegetable broth, seal the lid, and cook on PRESSURE COOK for 7 minutes.
Release pressure quickly when done; sprinkle with Parmesan cheese and parsley before serving warm.

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 220
Sugar: 1g
Sodium: 350mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Keywords: Use uniform-sized potatoes for even cooking. Experiment with different herbs or spices to suit your preference. For a vegan option, substitute butter with plant-based alternatives.