These Instant Pot roasted potatoes are cooked with garlic powder, sea salt, thyme, rosemary, pepper, and veggie broth for a quick, simple side dish.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
262 Calories
Recipe Instructions
Step 1
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
Step 3
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.
Ingredients
1 teaspoon garlic powder
1 cup vegetable broth
1 teaspoon fine sea salt
0.25 teaspoon ground black pepper
0.25 cup olive oil
0.5 teaspoon dried rosemary
0.5 teaspoon thyme
1.5 pounds russet potatoes, peeled and cut into wedges
