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Instant Pot® Garlic Roasted Potatoes


"Soft on the inside and crispy on the outside, these garlic roasted potatoes are simply delicious, and take no time in your Instant Pot®."
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37 m servings 262 cals
Original recipe yields 4 servings

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
  2. 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.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts

Per Serving: 262 calories; 13.8 g fat; 31.8 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 707 mg sodium. Full nutrition

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I made these and they’re good, but didn’t stay crispy outside, even ones that are super brown. And the recipe says to peel, but the ones pictured aren’t peeled

They were good. You can't really go wrong with these ingredients. Mine were certainly NOT crispy! I'm not sure how anything that is actually steamed, would stay crispy. They were tender and ...