4.7
(7)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Set the Instant Pot to Saute mode and wait until the indicator shows HOT. Add the olive oil. When the oil is fully heated, add in the potatoes, skin side up first.
Step 2
Leave the potatoes and cook for about 2 minutes, until the surface turns brown and crispy. Turn the potatoes over and repeat the same. Add the garlic, herbs, chicken broth, lemon juice, salt, black pepper, cayenne pepper (if using) and Parmesan cheese.
Step 3
Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Set the Saute mode, add the heavy whipping cream, stir well and reduce the sauce a bit. Serve the Instant Pot potatoes warm.
Your folders
littlesunnykitchen.com
5.0
(25)
10 minutes
Your folders
plainchicken.com
5.0
(1)
15 minutes
Your folders
plainchicken.com
Your folders
simplyrecipes.com
Your folders
loveandlemons.com
5.0
(6)
15 minutes
Your folders
therecipecritic.com
20 minutes
Your folders
therecipecritic.com
20 minutes
Your folders
tastesbetterfromscratch.com
5.0
(12)
20 minutes
Your folders
365daysofcrockpot.com
22 minutes
Your folders
rachelcooks.com
3.6
(8)
10 minutes
Your folders
365daysofcrockpot.com
4.8
(9)
4 minutes
Your folders
iamafoodblog.com
5.0
(1)
15 minutes
Your folders
pressurecookrecipes.com
5.0
(36)
Your folders
inquiringchef.com
4.1
(9)
20 minutes
Your folders
thesaltymarshmallow.com
5.0
(114)
10 minutes
Your folders
thisoldgal.com
5.0
(14)
7 minutes
Your folders
thekitchn.com
4.0
(16)
20 minutes
Your folders
pressurecookrecipes.com
5.0
(64)
Your folders
simplyhappyfoodie.com
5.0
(2)
15 minutes