*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions are missing a final step. Commenters are saying too much oil and not crispy. While I did cut back on the oil (used 1/4 cup) you need to hit cancel/keep warm and after release of pressure put back on Brown or Sauté. I used Brown on my instapot. Then you cook it all down another 20 minutes or so. All nice and crispy. I have a great pic if they let you post pics.
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 had a nice flavor.
I was excited about this one. But will never make again. Flavors are ok, but I feel description should be changed as it's quite misleading. These are not crispy at all (a little mushy, in fact). and almost all of the reviews (as of this one) note "not crispy". One reviewer said she was able to get them crispy adding another saute onto receipe, at the end. But my potatoes were so tender form previous steps that they just began turning to mush upon trying. (another reviewer used the oven as an additional step - but then what's the point of the instant pot, since oven was my previous method, and by the time you saute, pressurize, cook , and depressurize - then transfer to oven and roast - you haven't really saved time over oven. So - sorry to say , this is a total no-go for me.
Please, explain a few things to me. Pretty please. : I have an Instant Pot Ultra and some of the directions here confuse me so much.
> I can't allow for a specific time for pressure to build. I have no control over it. It does so automatically.
> Again, on Ultra, at least, if I do a quick release, I can't time it. It releases until the float valve goes down... I don't get it.
I didn't make any changes to this but I will the next time, I forgot to hit the Quick release so they were pretty mushy, next time I will hit the QR and I will use Yukon Gold and transfer to a pan in a hot oven to "dry" them out a bit.
While the taste was great, they were FAR FROM CRISPY. At first, I thought I had gotten the amount of oil wrong; nope, it was correct, then I checked the amount of water; same thing, nope.
What saved this recipe was to put them under the broiler on low for 30 minutes and even then, they could have gone an hour. At least they were creamy on the inside and that was awesome.
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