Pressure Cooker Instant Pot Garlic Roasted Red 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!~ :)

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® 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.

INSTANT POT® ROASTED GARLIC

Steps:

• Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water up to the bottom of the steamer basket.
• Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

INSTANT POT ROASTED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Pressure cook on high for 12 minutes for larger potatoes, and 8 minutes for baby potatoes. Do a quick release to remove the pressure and then carefully open the lid.
• Remove the potatoes and set aside. Discard the water and then dry the inner bowl with a clean kitchen towel. Set the machine to sauté and once hot, add the oil and butter, along with the cooked potatoes. Cook, stirring often, until the potatoes have begun to brown, about 3 minutes. Season with salt, pepper, granulated garlic, granulated onion, cayenne pepper and rosemary. Turn off the machine and transfer to a serving platter. Garnish with chives, parsley and Parmesan cheese.

RED POTATOES - PRESSURE COOKER

Steps:

• Cut potatoes into 1 inch cubes.
• Place water and olive oil in 6 qt pressure cooker.
• Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill.
• Cover and bring to pressure over high heat, reducing heat after control starts to jiggle.
• Cook 3 minutes, remove from heat and use quick release method to depressurize cooker.
• Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot
• OR omit seasonings and chill potatoes for potato salad.