Instant Pot Garlic-Roasted Potatoes
Instant Pot Garlic-Roasted Potatoes deliver tender wedges with a lightly crisped edge, infused with garlic, thyme, and rosemary. A splash of vegetable broth keeps them moist and savory, making a comforting side for weeknights or casual gatherings. Expect herbaceous aroma, gentle heat from black pepper, and a satisfying, buttery bite.
- Prep10 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Heat olive oil in the pot. Cook and stir the potatoes in the hot oil until lightly golden, 5 to 8 minutes.
- 2
Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over the potatoes. Pour in the vegetable broth. Close and lock the lid. Choose high pressure according to the manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- 3
Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Calories 243.43 kcal Moderate
- Protein 4.18 g Low Source
- Carbs 31.21 g Moderate
- Total Fat 12.78 g Moderate
- Saturated Fat 1.84 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 191.94 mg Moderate
- Fiber 2.57 g Low Source
- Sugar 1.52 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 30.16 mg Low Source
- Iron 1.42 mg Low Source
- Potassium 729.9 mg Moderate
- Vitamin A 11.58 mcg_rae Low Source
- Vitamin C 31.46 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄