Potatoes with Herb Butter in the Pressure Cooker

Serves 6 in about 23 minutes. Basil goes in first, and parmesan cheese finishes the pot.

Ingredients

• ½ cup butter, sliced
• ½ teaspoon dried basil
• ½ teaspoon rosemary, dried, or 1 tsp fresh
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• ¾ teaspoon kosher salt (coarse salt) or ½ tsp table salt
• 4 cloves garlic, pressed or finely minced
• 3 lbs gold potatoes or red potatoes, cut in half (about 2 1/2"-3" size, not baby)
• ½ cup water (or broth)
• ⅓ cup grated parmesan cheese
• 1 tablespoon parsley

Method

1. Turn on the Sauté setting of the pot. When hot add the butter slices. Mix until melted.
2. Tip in the basil, rosemary, onion powder, pepper, salt, & garlic. Mix well while cooking about 20 seconds. Don't let the garlic burn.
3. Tip in the potatoes and toss in the butter until coated.
4. Tip in the water/broth. Then cancel the sauté setting.
5. Set the lid on the pot and set the steam release knob to the Sealing position.
6. Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 7 minutes (if your potatoes are larger, increase the time or quarter the potatoes).
7. When the cook time is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
8. When the pin in the lid drops down, open the lid and gently stir the potatoes.
9. If you want to crisp your potatoes, remove them from the pot (saving the buttery sauce) and place on a baking sheet. Put under the broiler for a few minutes, turning once. Watch them so they don't burn.
10. Garnish with parmesan, parsley, and the reserved buttery sauce from the pot.

More instant pot ideas are in the instant pot collection.