Garlic Herb Instant Pot Potatoes
Ingredients
2 lb Creamer or baby potatoes
1 1/2 cups low sodium chicken broth
1 1/2 teaspoons salt divided
2 tablespoons butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker.
Pour in the broth and season with 1 teaspoon salt.
Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
Drain the liquid from the pot and add the butter, remaining 1/2 teaspoon salt, parsley, garlic, thyme, and black pepper.
Stir until butter is melted and adjust salt and pepper to taste. Serve.
Nutrition
Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 494mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 9.7mg | Calcium: 13mg | Iron: 1mg