Instant Pot Roasted Potatoes

Servings: 4

• Calories: 243kcal | Total Fat: 7g
• Carbohydrates: 41g | Fiber: 5g
• Iron: 2.1mg | Protein: 5g
• Saturated Fat: 5g | Sugar: 1g
• Sodium: 229mg | Potassium: 1010mg
• Vitamin A: 20IU | Vitamin C: 50.1mg
• Calcium: 41mg

• Prep Time: 5mins
• Cook Time: 20mins
• Total Time: 25mins

Ingredients

• 1) 2 lbs. baby gold potatoes, scrubbed clean
• 2) 3 garlic cloves, peeled
• 3) 1 cup chicken broth
• 4) 2-3 tablespoons olive oil, plus more if needed
• 5) Salt and pepper, to taste
• 6) 1 teaspoon Rosemary
• 7) 0.75 teaspoon oregano
• 8) 0.75 teaspoon thyme
• 9) 0.75 teaspoon sage
• 9) 1/8 teaspoon nutmeg

Steps

• 1) Pierce each potato with a fork and place in the instant pot along with the garlic and chicken stock.
  Secure the lid and ensure that the steam valve is shut. Pressure Cook for 11 minutes.
• 2) Quick release the steam valve and open the lid. Drain out the chicken broth and pat the potatoes dry.
• 3) Set the instant pot to sauté mode. Add 1-3 Tablespoons of vegetable oil, along with the seasonings.
• 4) Leave the potatoes in place for 5 minutes or so to allow the first side to brown.
  Use kitchen tongs to carefully rotate them until each side is browned and crisp. Remove and srve.