Ingredients37 m servings 262
- 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.
- 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.
Per Serving: 262 calories; 13.8 31.8 3.8 0 707 Full nutrition
ReviewsRead all reviews 5
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 ...
Gave 5 stars for great flavor. I cut back on the salt (personal preference). They weren't crispy but we loved them. Will cook again with peeling on.
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
I did not have Thyme or Rosemary so I left them out and they were delicious! My 11 year old loved them as well! We will be making them again!