5 Tbsp vegetable oil
1 k (2 lbs) baby or fingerling
1 sprig, rosemary
3 garlic cloves (outer skin on)
1 cup stock
salt and pepper to taste
P ress [Sauté] to pre-heat the cooker. When the words “Hot” appear on the
display add the vegetable oil. Then add the potatoes, garlic and rosemary.
Roll the potatoes around and brown the outside on all sides (8-10 minutes).
Then, with a sharp knife, pierce in the middle of each potato (do not stir the
potatoes, anymore). Pour in the stock.
Close and lock the lid of the Instant Pot. Press [Manual] and then choose 11 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release
Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste).
Then, sprinkle everything with salt and pepper and serve! Serves 4-6