Instant Pot Baby Potatoes with Garlic and Rosemary
Ingredients
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
2
pounds
baby potatoes, washed and patted dry
-
¾
cup
vegetable broth
-
1
teaspoon
dried rosemary
-
1
teaspoon
sea salt
Instructions
- Set the Instant Pot to sauté mode and heat the oil.
- Add the minced garlic and baby potatoes, cooking for about 2 minutes while stirring occasionally.
- Cancel the sauté function and stir the mixture to prevent garlic from sticking.
- Pour in the vegetable broth, dried rosemary, and sea salt, then stir and lock the lid.
- Set the cook time to 7 minutes at high pressure.
- Once cooking is complete, use quick release to release the pressure.
- Remove the lid and transfer the potatoes to a serving bowl.
Nutrition Facts (estimated)
Servings
6
Calories
149
Total fat
4.9g
Total carbohydrates
24.9g
Total protein
2.7g
Sodium
93.4mg
Cholesterol
0mg
You might also like