These Instant Pot potatoes are cooked to perfection with butter, herbs and garlic. Served with grated parmesan cheese and parsley. A wonderful side dish to go with any meal, and ready in just 20 minutes!
Add the baby potatoes to the Instant Pot. Followed by minced garlic, herbs, ground black pepper, sea salt flakes, and melted butter.
Add the vegetable stock or broth. Stir the potatoes with the butter, and the stock to make sure that the potatoes are well coated.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully remove the lid, and serve.
The recommended portion size is 180 grams (6 oz) of potatoes per person.
This recipe can be easily doubled, just add the amount of the ingredients except for the liquids.