Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try these absolutely crispy, creamy, and garlic-infused melting potatoes for a quick and easy weeknight side dish in your Instant Pot®.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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 in chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the 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.

  • Select 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.

Nutrition Facts

601 calories; protein 5.9g; carbohydrates 43.1g; fat 46.6g; cholesterol 124.3mg; sodium 1940.7mg. Full Nutrition