Othercleaneatingkitchen5.0
Instant Pot Baby Potatoes with Garlic and Rosemary
Here’s how to make super flavorful Instant Pot Baby Potatoes with Garlic & Rosemary. The potatoes turn out tender and delicious with very little effort. This recipe is naturally vegan, vegetarian, and gluten-free.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 7 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- bowl
📝 Preparation Steps
1
Set your 6-quart Instant Pot to the Sauté mode. Add the oil and let it heat up for a couple of minutes.
2
Add the garlic and potatoes and let them cook in the oil for about ⏱️ 2 minutes, stirring occasionally.
3
Cancel the Sauté function and give the potatoes and garlic one last stir, making sure that no garlic sticks to the bottom of the pot.
4
Pour in the broth, dried rosemary, and sea salt. Stir and then lock on the lid.
dried rosemary1 teaspoonsea salt1 teaspoon
5
Set the cook time to ⏱️ 7 minutes at high pressure.
6
When the cooking time is done, carefully use the quick release to get rid of the pressure (I always use an oven mitt when flipping the valve from sealed to release).
7
Remove the lid and use a slotted spoon to transfer the cooked potatoes to a serving bowl.
8
Serve warm.
Nutrition Facts
calories
149 calories
fat Content
4.9 g
serving Size
1/6 of recipe
fiber Content
3.8 g
sugar Content
2 g
sodium Content
93.4 mg
protein Content
2.7 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
24.9 g
saturated Fat Content
0.7 g
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