Source: www.hippressurecooking.com
5 TB olive oil
2 lbs. baby potatoes (or fingerling)
1/2 tsp crushed rosemary
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
1 cup vegetable broth
1. On instant pot, select "saute" to preheat. Pierce the middle of each potato with a knife.
2. When the word "hot" appears, add oil. Then add potatoes, garlic, salt, pepper, & rosemary. Roll potatoes around until browned, about 8-10 minutes.
3. Pour in the stock; close & lock lid. Pressure cook for 11 minutes. Quick release the pressure when done.
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