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Instant Pot Pressure Cooker Baby Potatoes
Course
Side Dish, Snack
Cuisine
American
Keyword
kosher salt, Pressure Cooker Baby Potatoes, rosemary
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
252
kcal
Author
Corrie
Ingredients
2
lb
baby potatoes
½
teaspoon
dried rosemary
½
teaspoon
dried thyme
½
teaspoon
dried marjoram
½
teaspoon
dried oregano
½
teaspoon
garlic powder
1
teaspoon
kosher salt
¼
teaspoon
pepper
3
tablespoon
olive oil
½
cup
water
Instructions
Rinse the potatoes and dry them.
Take a bowl and add thyme, rosemary, oregano, marjoram, salt, pepper and garlic powder.
Turn on the instant pot and select sauté.
Add oil and let it heat for a while.
Add in potatoes in a single layer.
Cook for about 6 minutes rolling the potatoes on all sides.
Add in herb seasoning and water in the instant pot and press cancel.
Close the lid of the instant pot and set the valve to sealing.
Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure quickly through steam vent.
Open the lid and serve potatoes in a serving platter.
Nutrition
Calories:
252
kcal