Ingredients30 m servings 601
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside. Place trivet inside the pot. Pour chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute more. Place potatoes on the trivet; close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot.
- Reselect Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.
Per Serving: 601 calories; 46.6 43.1 5.9 124 1941 Full nutrition
ReviewsRead all reviews 3
These tasted amazing! I did however have a really hard time with them sticking both in the beginning and the end. They were sticking to the point that in trying to flip them they were breaking a...
This recipe was so easy to get together and was perfect with my roasted chicken. I used very little thyme because I am not crazy about the flavor, but, other than that prepared exactly as the r...