Pressurizing & De-pressurizing Time 10 minutesmins
Total Time 30 minutesmins
Course Side Dish
Cuisine American
Servings 5-6 Servings
Calories 181kcal
Ingredients
2tablespoonsolive oil
1tablespoonunsalted butter
2tablespoonsminced garlic
1 ½lbsbaby Yukon gold or gold baby potatoes
1cupreduced sodium chicken broth
½teaspoonsalt
1 ½tablespoonsminced parsley
3tablespoonsgrated parmesan
Instructions
Heat olive oil and unsalted butter on the Instant Pot sauté setting on high heat. Add the garlic and sauté for 1-2 minutes, or until the garlic is fragrant and golden.
Turn off the sauté feature. Add the potatoes, chicken broth, and salt to the pot. Stir well and lock on the Instant Pot lid.
Pressure cook the potatoes for 6 minutes. Quick release the pressure.
Turn the Instant Pot back onto the sauté mode and set the heat to high. Sprinkle the potatoes with parsley and bring the potatoes and the butter sauce to a boil. Cook for 5-6 minutes, stirring the potatoes very gently occasionally, or until the butter sauce has reduced.
Sprinkle the potatoes with parmesan cheese. Serve hot.
Notes
For baby potatoes that are larger than 1 ½ inches in diameter, cut them in half before pressure cooking them.
Leftovers last covered in the refrigerator for 4-5 days. They also can be frozen in a freezer safe container for up to 2 months.
Salted butter and regular sodium chicken broth can also work for this recipe. Just reduce the salt to ¼ teaspoon if making these substitutions.
Nutrition
Serving: 1/6th of the recipeCalories: 181kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 8mgSodium: 332mgFiber: 3gSugar: 1g
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