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
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...
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...