These Instant Pot roasted potatoes with garlic are simply delicious and take no time in your Instant Pot.
Ingredients
- ¼ cup olive oil
- 1 ½ pounds russet potatoes, peeled and cut into wedges
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- 1 cup vegetable broth
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saut? function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
Step 2
Sprinkle garlic powder, sea 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 the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 262 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat2g | 10% |
Sodium707mg | 31% |
Total Carbohydrate32g | 12% |
Dietary Fiber4g | 15% |
Total Sugars2g | |
Protein4g | |
Vitamin C34mg | 170% |
Calcium32mg | 2% |
Iron2mg | 10% |
Potassium729mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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