Instant Pot Garlic Roasted Potatoes Food

PRESSURE COOKER / INSTANT POT GARLIC ROASTED RED POTATOES

Steps:

• Pour 1 cup water into the pressure cooking pot and place a steamer basket in the bottom. Place the diced red potatoes in the steamer basket. Lock the lid in place. Select High Pressure and 4 minutes cook time.
• When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the float valve drops, carefully remove the lid. Remove the red potatoes to a bowl and set aside. Discard cooking liquid and wipe out the cooking pot. Preheat broiler.
• Return the pot to the housing. Select Saute and melt the butter. When the butter is melted, add garlic and saute, stirring frequently, for 1 to 2 minutes. Remove the cooking pot from the housing and add Italian seasoning, salt, and pepper and stir until combined. Carefully add the cooked red potatoes and gently stir to coat.
• Pour red potatoes onto a baking sheet and spread into a single layer. Sprinkle evenly with Parmesan cheese. Broil on high until cheese is melted and potatoes begin to brown, about 5 to 10 minutes. Remove from oven and serve.

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 ROASTED POTATOES

Steps:

• Rinse and scrub potatoes. Cut into wedges.
• Heat oil in Instant Pot on saute setting. When oil in hot, carefully add potatoes. Saute for 7 minutes stirring with a wooden spoon often.
• After 7 minutes hit cancel and add seasonings, except parsley and toss potatoes well. Add chicken broth and secure lid. Use manual (pressure cook) setting for 6 minutes.
• Do a quick pressure release and when pin drops, carefully remove lid. Add parsley flakes and serve.

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.

GARLIC ROASTED POTATOES | HOW TO MAKE THE BEST CRISPY ROAST POTATOES

Steps:

• Nicely wash the potatoes. Peel them if desired, and cut them into cubes.
• Now boil the potatoes in water till they are cooked and drain them. To speed up the process, you can even microwave the potatoes for 5 minutes. Boiling gives the extra crispy crust to the potatoes.
• While the potatoes are boiling, in a bowl add dill leaves, oil, garlic powder, garlic cloves, salt to taste, and mix well.
• Once the potatoes are boiled and drained, nicely toss them with the garlic-herb mixture and let this stand for 10 minutes so that the hot potatoes absorb the flavors from garlic, herb, and oil.
• Preheat the oven to 425 degrees F. Line the baking sheet with parchment paper or use a nonstick baking pan. Use cooking spray to grease the surface if needed. Place this in the oven while preheating so that the pan gets extremely hot and potatoes will not stick.
• Add the potatoes in a single layer in the preheated baking pan.
• Bake this for 30 minutes or until crisp and golden brown turning halfway at 15 minutes so that both sides get that crispy golden brown texture.
• Spray the air fryer basket once at the beginning with any cooking spray of your choice.
• Place the boiled and seasoned potatoes in the air fryer basket and bake at 400 degrees F. Stir and cook until the exterior becomes crisp and golden brown about 18 to 20 minutes. Toss them halfway through (around 10 min mark) and shake to ensure even cooking.
• Grease pan with oil. Once the pan or grill is hot, add the boiled or microwaved and seasoned potatoes in a single layer within the pan. Cover with lid and cook on a medium flame for 8 minutes.
• Once it becomes golden brown, flip and cook on the other side for an additional 6 to 8 minutes. You may drizzle oil if needed. For the best result cook this on medium to medium-low flame.
• Here the exact time may vary depending on the pan you use and the intensity of the flame.
• Add 1 cup of water along with the chopped potatoes to your instant pot.
• Secure the lid and pressure cook on HIGH for 12 to 13 minutes and quick release.
• Drain the water and immediately toss pressure-cooked potatoes with the garlic herb mixture. Let this sit for 10 to 15 minutes. This will allow the potatoes to absorb the flavors.
• Set the instant pot to SAUTE mode.
• Drizzle 1 or 2 tsp of oil if needed. Once hot, add the seasoned and cooked potatoes and leave it undisturbed for 3 to 5 minutes. Once the bottom becomes golden brown, carefully flip using a spoon or tongs and cook on the other side till it's browned and crisp. You may drizzle oil during this cooking process if needed.

INSTANT POT ROASTED GARLIC

Steps:

• Add 1 cup of water to the Instant Pot, lay in the trivet and rest the garlic bulbs on it, sliced side facing-up. Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 5 minutes. When done, allow a 10 minute natural release followed by a quick release and hit the "Keep Warm/Cancel" button when done
• Pre-heat the oven to 450 degrees during the natural release
• Take the garlic bulbs from the Instant Pot and place on a foil-lined baking sheet with the bread and drizzle the olive oil in each bulb (about 1/2 tbsp - 1 tbsp), allowing the oil to seep into every nook and cranny of each bulb. Pop the baking sheet in the oven for 5-10 minutes on a rack level about 3/4 of the height the oven. Once the garlic is nice and browned, it will be done and ready to take out of the oven (Note: all ovens vary so keep an eye on it, but mine was perfect in 7 minutes). Allow it to cool for 10 minutes
• By now, the garlic should be relatively cool to the touch. Take each bulb and clove of garlic and squeeze the garlic meat into a bowl (it will pop right out and be almost paste-like - fascinating!). Discard any of the skin from the garlic as we only want to reserve the garlic meat (your hands will get messy from this, but that means you're doing a good job!)
• You can now do anything you want with the garlic! Schmear (that's Yiddish for "spread") it on some Italian bread, make my AMAZING Roasted Garlic Soup, my MAGNIFICO Guacamole, mashed potatoes or even eat it on its own! Enjoy!

PARMESAN POTATOES

Steps:

• Boil Potatoes: Wash and dry potatoes and add them to the pot. Add water, close the lid and pressure cook them for 5 minutes using the 'Steam' or 'Pressure Cook' mode. Manually release pressure, then transfer the potatoes to a mixing bowl and discard the water.
• Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss. (By adding the cheese later, we ensure that the potatoes get seasoned evenly before the cheese sticks to them.)
• Crisp potatoes: Turn on Saute on medium heat. When it displays hot, add the seasoned potatoes, face side down. Try not to overlap them as we want a crisp exterior on all of them. Cook the potatoes, till they form a nice golden crust. This may take around 5-8 minutes. You may have to monitor the potatoes as the cheese can burn really fast.
• Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss well.
• Roast Potatoes: Preheat the oven to 400°F. Line a baking sheet with aluminum foil (for easy clean-up). Place the potatoes in a single layer, face side down. Place the baking sheet on the lowermost rack of the oven and bake for about 20-25 minutes, or until the cheese forms a light golden crust.
• Season potatoes and air fry: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Place them cut side down in the fryer basket in a single layer. Cook at 400°F for 10 minutes.
• Coat with parmesan: Transfer them back into a mixing bowl. Add a tablespoon of olive oil and grated parmesan cheese, and mix well to coat the potatoes.
• Air fry to crisp: Spread them evenly in the fryer basket. Cook at 400°F for 10 minutes or until crisp on the outside and cooked through.
• Garnish with melted butter and chopped chives. Cool 5 minutes before serving. Enjoy!

INSTANT POT HERB ROASTED POTATOES

Steps:

• Wash the potatoes and pat dry. Using a fork, pierce the middle of each potato.
• In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
• PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
• Add potatoes in batches and arrange in a single layer.
• Cook, rolling the potatoes on all sides, until lightly browned and crisp. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
• Toss in herb seasonings. Add water or broth.
• Close and lock the lid, making sure the sealing valve is set on SEALING. Pressure cook for 7 minutes.
• Once done, use QUICK RELEASE by pressing CANCEL and then turning the steam floating valve on the lid to the VENTING position.
• Open lid and transfer potatoes to a serving platter. Serve hot.

"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® GARLIC ROASTED POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
• Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.