Ingredients ¼ cup olive oil 1 ½ pounds russet potatoes, peeled and cut into wedges 1 teaspoon garlic powder 1 teaspoon fine sea salt ½ teaspoon thyme ½ teaspoon dried rosemary ¼ teaspoon ground black pepper 1 cup vegetable broth
Directions Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes. Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
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