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Instant Pot Rosemary Potatoes is for Dinner.

Instant Pot Rosemary Potatoes takes several minutes to prepare.

Instant Pot Rosemary Potatoes takes 20 minutes to cook.

Instant Pot Rosemary Potatoes makes 4 servings.

The ingredients for Instant Pot Rosemary Potatoes are:

4 tbsp Extra Virgin Olive Oil
1-2 lb fingerling potato
1 sprig Rosemary
3 clove Garlic
.5 cup Vegetable stock
Salt and Pepper to taste

Here is how you make Instant Pot Rosemary Potatoes:

In the pre-heated pressure cooker, add the olive oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8-10 minutes).With a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes anymore). Pour in the stock.Close and lock the lid of the pressure cooker.For electric pressure cookers: Cook for 7 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.Remove the outer skin of the garlic cloves (and serve whole or smash, to taste).Then, sprinkle everything with salt and pepper to taste and serve!Serving Size:?about 4-6 potatoes per serving

The nutritional information for Instant Pot Rosemary Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.4

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.5 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.6 g
• Protein: 2.4 g

The dietary needs meet for Instant Pot Rosemary Potatoes is Vegan