Ingredients
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- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 pounds baby potatoes, washed and patted dry
- 3/4 cup vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
Instructions
- Set your 6-quart Instant Pot to the Sauté mode. Add the oil and let it heat up for a couple of minutes.
- Add the garlic and potatoes and let them cook in the oil for about 2 minutes, stirring occasionally.
- Cancel the Sauté function and give the potatoes and garlic one last stir, making sure that no garlic sticks to the bottom of the pot.
- Pour in the broth, dried rosemary, and sea salt. Stir and then lock on the lid.
- Set the cook time to 7 minutes at high pressure.
- When the cooking time is done, carefully use the quick release to get rid of the pressure (I always use an oven mitt when flipping the valve from sealed to release).
- Remove the lid and use a slotted spoon to transfer the cooked potatoes to a serving bowl.
- Serve warm.
Equipment
Buy Now → Notes
- Baby potatoes are generally smaller than 1 ½-inches long. If your potatoes are larger than that, you may need to add extra minutes to the overall cook time. This recipe works for fingerling potatoes as well.
- The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 149
- Sugar: 2 g
- Sodium: 93.4 mg
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Carbohydrates: 24.9 g
- Fiber: 3.8 g
- Protein: 2.7 g
- Cholesterol: 0 mg