Ingredients

The following ingredients have 6 Servings
  • 1/2 cup butter
  • 3 lb baby yellow and red potatoes, halved
  • 4 cloves minced garlic
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp fresh minced parsley

Instruction

  • Brown the butter by melting it in a light-colored saucepan over medium heat. The light color allows you to see the butter turn brown easier than a dark pan. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will go from lemony-yellow to golden-tan to, finally, a toasty-brown. Remove from heat and strain the butter into a bowl.
  • Add the potatoes to the Instant pot. Add in the garlic and basil, oregano, salt, and pepper. Toss to coat.
  • Add in the brown butter and toss to coat. Add in the chicken broth and then seal the instant pot with the lid. Set to manual for 7 minutes.
  • Once done, manual vent and then remove the lid. Sprinkle with the parmesan cheese and parsley. Toss and serve. Serves 6.