Instant Pot Garlic and Brown Butter Potatoes

Instant Pot Garlic and Brown Butter Potatoes

Ingredients

• 1.5 lbs baby potatoes (or any small potatoes), halved
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 1/2 tsp dried thyme (or 1 tsp fresh thyme)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup chicken broth (or vegetable broth)
• 1 tbsp fresh parsley, chopped (optional, for garnish)

---

Instructions

1. Sauté Garlic and Brown Butter:

   • Set the Instant Pot to "Sauté" mode. Add the butter and let it melt.
   • Once the butter has melted, add the minced garlic and dried thyme. Sauté for about 1-2 minutes until the garlic is fragrant and golden brown (but not burned).

2. Cook the Potatoes:

   • Add the halved baby potatoes to the Instant Pot and stir to coat them in the butter and garlic.
   • Pour in the chicken broth, and make sure the potatoes are evenly distributed in the pot.
   • Close the Instant Pot lid and set the valve to "Sealing."
   • Cook on "Manual" or "Pressure Cook" on high for 6-7 minutes.

3. Release the Pressure:

   • When the cooking time is done, allow for a quick release of the pressure by turning the valve to "Venting."

4. Sauté for Extra Flavor (Optional):

   • If you like your potatoes a bit crispy, after releasing the pressure, set the Instant Pot to "Sauté" mode again and cook for an additional 3-5 minutes, stirring occasionally, until the potatoes are slightly crispy on the edges.

5. Season and Serve:

   • Taste the potatoes and adjust the seasoning with extra salt and pepper, if needed.
   • Garnish with fresh chopped parsley and serve hot!

---

Tips:

• For an extra rich flavor, you can add a bit of grated Parmesan cheese or a squeeze of fresh lemon juice before serving.
• If you don't have small baby potatoes, you can use larger potatoes, just cut them into 1-2 inch chunks for even cooking.