Pizza topped with parmesan, hot Fresno chilies, fresh mozzarella, and cured meats is cooked and served in a matter of minutes.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¼ cup olive oil
- 1 ½ pounds russet potatoes, peeled and cut into wedges
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon thyme
- ½ teaspoon dried rosemary
- ¼ 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.
Reviews
While not “roasted” they were delicious. I turned the instant pot back on “saute” for a few minutes after they were done. I used beef broth as I didn’t have chicken. I also added some onion in with the potatoes in step one. Tender and full of flavor.
This recipe is a fail, a waste of olive oil and the potatoes were mush not roasted. I attempted to crisp them up in a separate pan.
Certainly not crispy. How can they be when you pour chicken broth over them? Still, they turned out well. Good flavor.
Very good if you like savory dashes. I’m going to recommend this recipe to my friends. I also added Smoked sausage to it then pressure cooked it. It was good!
Followed the recipe to a T but had to turn into mash to salvage. My instant pot alerted me that food was burning halfway through cook time. The bottom layer of the pot was covered in crispy, burnt potato so adding extra saute time like some reviews suggested did nothing to improve the texture of the potatoes above that layer. The potatoes were so mushy they turned to mashed potatoes with a few stirs. Came out too salty and dissapointing.
It tasted ok, but not at all crispy. If you want roasted potatoes, just roasted them. Takes more time, but worth it.
I have made this multiple times. Smells great, great flavor. I just recommend cutting the potatoes smaller.
These were very tasty but definitely not crispy. Not what I expected but ate them all!
It made great stew potatoes. A step is missing or title needs to be changed.
Seasoning was great. Crispy these were NOT. I ended up with some lumps of potatoes in a kind of potato gravy.
Nothing like the picture. Potatoes burned to the bottom of the liner, never crisped up after 10 minutes. Had to clean the liner before pressure cooking. Bland, flavorless potatoes that needed at least 2 more minutes under pressure. Seasoning sloughs off (obviously) when the ip comes up to pressure. Positive- the broth was delicious
Made recipe exactly as written. Great flavor but could not get potatoes to crisp up in pot either, even using one reviewer’s suggestion to switch back to sauté after pressure release.
Great flavor. Like the others, not crispy, but good!
Very good recipe and simple to make. Agree with rest of comments that it will not produce crispy potatoes but knowing this ahead of time, I cut back the oil a small amount and cut the broth in half. preheated the oven to 350 and put the potatoes immediately in the oven to dry out. While still a bit mushy, they were a bit crispy and tasted great!
Agree with the other reviews, and even after following the “cook down on sauté for up to 20 minutes”, they are still VERY mushy. Plus, note the pot is going to be hard to clean. Good flavor, nonetheless. Probably will favor a less mushy recipe in the future.
AWESOME, ADDED GREEN BELL PEPERS X 2 AND 1/2 OF AN ONION
Thanx Soo Much 4 this recipe!! Very Tasty!
I had my doubts about how you end up with anything roasted when you are adding this much liquid. I was right. The looked great before I added the liquid but the result is mushy. I may try it again and drastically reduce the amount of liquid and for my personal preference change the flavourings.
I had my doubts about how you end up with anything roasted when you are adding this much liquid. I was right. The looked great before I added the liquid but the result is mushy. I may try it again and drastically reduce the amount of liquid and for my personal preference change the flavourings.
The instructions say peel and cut into wedges. But the picture shows whole potatoes. I have not made yet.
I didn’t make any changes to this but I will the next time, I forgot to hit the Quick release so they were pretty mushy, next time I will hit the QR and I will use Yukon Gold and transfer to a pan in a hot oven to “dry” them out a bit.