Instant Pot® Garlic Roasted Potatoes


  • ¼ cup olive oil
  • 1 ½ pounds russet potatoes, peeled and cut into wedges
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable broth
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.


  • Step 2

    Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.

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