Instant Pot Potatoes

• Gluten free

• Produce

  • 1 1/2 lb Baby potatoes
  • 3 Garlic cloves
  • 1 sprig Rosemary

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Vegetable oil

Found on simplystacie.net

Description

Ingredients

• 5 tbsp vegetable oil
• 1.5 lb baby potatoes
• 1 sprig rosemary
• 3 garlic cloves
• 1 cup chicken broth
• salt and pepper, to taste

Directions

• Press SAUTE to pre-heat the Instant Pot. Once the display reads HOT, add in the vegetable oil, potatoes, garlic and rosemary. Gently roll the potatoes around to brown the outside for about 10 minutes. Press Cancel to stop the SAUTE cooking process. Pierce each potato with a sharp knife. Pour in chicken broth. Close and lock the lid of the Instant Pot. Press MANUAL and use the + and – buttons to set to 11 minutes pressure cooking time. When the time is up and the Instant Pot beeps, precess CANCEL and move the steam release handle to venting (this is the Quick Pressure Release process). Move potatoes to a serving dish and season with salt and pepper. Serve hot.