Recipe
Ingredients
- 1½ pounds yellow baby potatoes (cut in half)
- 1 teaspoon garlic powder
- kosher salt and black pepper (to taste)
- 1 cup chicken or vegetable broth
- 3 tablespoons butter flavored coconut oil
- ¼ cup fresh herbs (parsley, basil, rosemary, cilantro, oregano. etc.) (finely chopped)
- freshly grated Parmesan cheese (optional)
Instructions
- Place the potato halves in the pressure cooker. Sprinkle with garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Pour broth over the potatoes Lock the lid into place and make sure the pressure valve is closed.
- Cook on high pressure for 2 minutes.
- Allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.
- Drain the potatoes of any remaining liquid and return to the cooker. Add melted butter and fresh herbs. Season with additional salt and black pepper, if desired, and toss to combine.
- Transfer potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired.
Notes
The potatoes used for this recipe are Honey Gold baby potatoes. If you can’t find them in your local grocery store, you can substitute other varieties, such as red or finger potatoes. If using larger potatoes, cut into bite-sized pieces rather than in half.