Instant Pot Garlic Roasted Melting Potatoes Food

INSTANT POT ROASTED POTATOES

Steps:

• Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb (680g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release. *Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)
• Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes. Discard water in inner pot & towel dry inner pot. Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button). Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot. Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter. Sprinkle 1 tsp (4g) garlic powder and 1 tsp (4g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken & harden a little. Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired). For reference, we used roughly 4 pinches of coarse kosher salt.
• Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving. Enjoy!~ :)

INSTANT POT® GARLIC ROASTED MELTING POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside.
• Place trivet inside the pot. Pour in chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot.
• Select Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.

INSTANT GARLIC MASHED POTATOES

Steps:

• Boil water in a medium saucepan.
• Meanwhile, mix potato flakes and garlic salt.
• Add boiling water to potato flakes.
• Stir in milk and margarine.
• (NOTES: Adjust measurements except for garlic salt according to box directions. I like to use Idaho Spuds brand.).

"ROASTED" GARLIC

Steps:

• Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot.
• Cut the top quarter off each garlic head (that is, the end toward the tip, away from the wider, flat root end), partly exposing the garlic cloves below. (Not every single clove need be exposed.)
• Rub about 1⁄2 tablespoon olive oil into the cut part of the garlic head, getting the olive oil down among the cloves, particularly inside the papery skins. Set the garlic heads cut side up on the trivet in the pot. Lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to gently pick up and transfer the garlic heads to a large plate. Cool for several minutes, then either squeeze the warm cloves out of their paper hulls; or cool to room temperature, about 1 hour, then seal the heads individually in plastic wrap and refrigerate for up to 1 week.

INSTANT POT POT ROAST WITH CARROTS AND POTATOES

Steps:

• Peel and chop the potatoes into roughly 1-inch pieces. Peel and mince garlic cloves. Set aside.
• Pat dry the beef roast and place on a clean plate. Season generously with salt, pepper, and onion powder on both sides.
• Drizzle one tablespoon of olive oil into the bottom of the Instant Pot. Set the Instant Pot to "Saute." Saute the garlic for one minute, or until fragrant. Then place the beef roast in the Instant Pot and brown on all sides. Remove the browned beef roast back to a clean plate. Turn the Instant Pot to "Off."
• Pour the beef broth into the Instant Pot to deglaze the pan, stirring well and scraping up any browned bits from the bottom of the pot. Place the beef roast back into the Instant Pot. Lock and seal the lid, and slide the valve to "sealed." Cook on High Pressure for 40 minutes, and Quick Release the pressure afterward.
• Remove the lid. Arrange the carrots and potatoes around the roast. Lock and seal the lid and valve once again. Cook on High Pressure for 10 minutes, and then allow the pressure to naturally release for 15 minutes.
• Arrange the roast and vegetables on a serving platter.
• Gently slice the beef roast and place the au jus into a gravy boat or other serving dish.
• Serve.