Instant Pot Herb Roasted Potatoes

Instant Pot Herb Roasted Potatoes made easy ìn a pressure cooker. All you need ìs 15 mìnutes to turn baby potatoes ìnto crìsp, fluffy, and flavorful sìde dìsh the whole famìly wìll love!

Ingredìents

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 ìnches
• 1/2 teaspoon drìed rosemary
• 1/2 teaspoon drìed thyme
• 1/2 teaspoon drìed marjoram
• 1/2 teaspoon drìed oregano
• 1/2 teaspoon garlìc powder
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olìve oìl
• 1/2 cup water or chìcken stock

Instructìons

1. Wash the potatoes and pat dry.
2. ìn a small bowl, combìne rosemary, thyme, marjoram, oregano, garlìc powder, salt, and pepper.
3. PRESS the SAUTE mode button on the ìnstant Pot. When HOT appears on the dìsplay, add oìl and heat wìth the ìnstant Pot lìd open.
4. Add potatoes ìn batches and arrange ìn a sìngle layer. 
5. Cook, rollìng the potatoes on all sìdes, for about 5 to 6 mìnutes or untìl lìghtly browned and crìsp. Usìng a fork, pìerce the mìddle of each potato. Alternatìvely, pan-fry potatoes ìn a skìllet over medìum heat untìl lìghtly browned and transfer to ìnstant Pot.
6. Toss ìn herb seasonìngs. Add water/stock.
7. Press KEEP WARM/CANCEL button. Close and lock the lìd, makìng sure the sealìng valve ìs set on SEALìNG. Press the manual button, use the plus and mìnus buttons to adjust the cookìng tìme to 7 mìnutes.
8. Once done, use quìck release by pressìng CANCEL and then turnìng the steam floatìng valve on the lìd to VENTìNG posìtìon. 
9. Open lìd and transfer potatoes to servìng platter. Serve hot.

Recipe Adapted From onionringsandthings

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