This bread is loaded with nutrients and extremely soft. My family is unable to quit eating it.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- ½ cup butter
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch slices
- ¾ cup chicken broth
- 1 teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, peeled and lightly crushed
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Add potato rounds in a single layer and cook in melted butter until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside.
- Place the trivet inside the pot. Pour in chicken broth, then season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 1 minute.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove potatoes from the pot.
- Select Sauté function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back into the pot in a single layer. Cook until golden, about 3 minutes per side.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 29 g |
| Sodium | 1941 mg |
| Sugars | 1 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Tastes great. I added more garlic, some diced onion, and fresh minced dill. But the sauce just stuck to the pan so they now have to go into a frying pan to crisp. Super disappointed. Not crispy at all. Yes we followed directions, it just stuck as soon as it reduced so nothing could crisp up.
This was a new way for me to cook potatoes and although they were very tasty I don’t know that I’ll be rushing to make these again. I used 3 large yellow potatoes (weighing in at 1.2lbs total) and needed to saute them in two batches so the instant pot wasn’t too crowded. I used a bit more than half the butter for the first batch and made sure to monitor how brown the butter was getting. I switched the saute function from high to low then back to high with the remaining butter for the second batch of potatoes. 5 minutes per side did get a nice golden color. The chicken broth and thyme gave a really nice flavor and potatoes were creamy inside. Although this recipe is technically easy, having to keep putting the potatoes back in and out became a bit of a hassle. I prefer to use the instant pot for set it and forget it meals and sides. But both my husband and I enjoyed the flavors so I’ll be using those again but just a different cooking method!
These are delicious. I made it two nights in a row. My family loves them. Definitely keeping this one.
WE added more BUTTER
Lots of flipping back and forth and baby sitting for large batches.. good taste.
Lots of flipping back and forth and baby sitting for large batches.. good taste.
We’ve made this a few times now, as written, and they are phenomenal. I have started adding a few potatoes so we have more left overs. It’s hard to brown them all, but the flavor is still there so it works.
This recipe was so easy to get together and was perfect with my roasted chicken. I used very little thyme because I am not crazy about the flavor, but, other than that prepared exactly as the recipe stated. The garlic gave the potatoes a great flavor. The key is getting a good sear on the potatoes.
These tasted amazing! I did however have a really hard time with them sticking both in the beginning and the end. They were sticking to the point that in trying to flip them they were breaking apart so I had to pull them up before I got a real dark brown on them. I am new to the IP and just discovered how to change the temp on the saute method. Mine was set to the hottest which could have been part of the problem. I also left the peel on as I always do with Yukon’s and that might have played a part too. The flavor on these is amazing and this is one I will try again with my saute function set on the lowest heat setting.
absolutely delicious