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Export 9 ingredients for grocery delivery
Step 1
Turn on the Sauté setting of the pot. When hot add the butter slices. Stir until melted.
Step 2
Add the basil, rosemary, onion powder, pepper, salt, & garlic. Stir well while cooking about 20 seconds. Don't let the garlic burn.
Step 3
Add the potatoes and toss in the butter until coated.
Step 4
Pour in the water/broth. Then cancel the sauté setting.
Step 5
Place the lid on the pot and set the steam release knob to the Sealing position.
Step 6
Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 7 minutes (if your potatoes are larger, increase the time or quarter the potatoes).
Step 7
When the cook time is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
Step 8
When the pin in the lid drops down, open the lid and gently stir the potatoes.
Step 9
If you want to crisp your potatoes, remove them from the pot (saving the buttery sauce) and place on a baking sheet. Put under the broiler for a few minutes, turning once. Watch them so they don't burn.
Step 10
Garnish with parmesan, parsley, and the reserved buttery sauce from the pot.
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