InstaPot Rosemary New Potatoes
1 pound small red potatoes
1 tablespoon butter
1 teaspoon rosemary, dried
3/4 teaspoon (or to taste) Kosher salt
1/2 teaspoon (or to taste) pepper, fresh ground
3/4 cup chicken broth
Press Sauté to preheat the cooker.
When the word “hot” appears, add the butter.
When the butter has melted, add the potatoes, rosemary, salt and pepper. Stir to evenly coat the potatoes with butter and seasonings.
Cook with the lid off, stirring occasionally until the potatoes are browned on most sides (about 10 minutes).
Add the broth, close and lock the lid. Set the valve to “sealing”.
Press Cancel, then select “manual” and set the time to 6 minutes.
When the cooking time is up, turn the valve to “venting” to release the pressure.
When the small metal float is down in the lid, press “cancel” and remove the lid.
Place the potatoes on a platter and serve. Add more butter, salt and pepper to taste.