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Ingredients
  • 1½ pounds baby Dutch potatoes
  • 1 Tbsp olive oil
  • 1 tsp garlic, minced
  • 4 tsp Ranch Seasoning Mix
  • 2 Tbsp butter, cut in 8 pieces
  • ½ cup chicken broth
  • Kosher salt and black pepper, to taste
  • 1 Tbsp chopped parsley leaves, for garnish
Steps
  1. Set your Instant Pot to Sauté and add the vegetable oil.
  2. Once the oil is heated through add the potatoes and garlic.
  3. Stir the potatoes in the Instant Pot so that the potatoes become slightly browned on all sides. I stirred them around for about 6 minutes.
  4. Pierce each potato with a sharp knife to prevent the skin from busting while they cook.
  5. Add the broth and butter to the pot.
  6. On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 7 minutes. Set the top knob to “Sealing” and not “Venting”.
  7. The Instant Pot will beep at you when it finishes cooking the potatoes and sets itself to “Keep Warm” mode.
  8. Turn off the Instant Pot and let the potatoes rest for at least 10 minutes.
  9. Use the quick pressure release to release any residual pressure.
  10. Season with ranch mix, salt and pepper. Garnish with parsley.
 

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