Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Water
  • 1 1/2 lbs gold potatoes (or fingerling, cut into 1 inch pieces)
  • 1 tbsp canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • 1/2 tbsp pepper
  • 1 tbsp lemon juice
  • 1/4 cup snipped chives (and/or Italian parsley (optional))

Instruction

  • Pour 1/2 cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  • Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  • When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot--you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  • When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.