Ingredients
4
4 servings
- •0.25 cup olive oil
- •1.5 pounds russet potatoes, peeled and cut into wedges
- •1 teaspoon garlic powder
- •1 teaspoon fine sea salt
- •0.5 teaspoon thyme
- •0.5 teaspoon dried rosemary
- •0.25 teaspoon ground black pepper
- •1 cup vegetable broth
Instructions
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutritional Facts
Per 4 servings
- Calories: 262
- Carbohydrate: 32g
- Fat: 14g
- Fiber: 4g
- Protein: 4g
- Sugar: 2g
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