Creamer Potatoes in Instant Pot
A pound or so of small potatoes, rinsed and dried. 2 tbsp of butter and about 1/2 tbsp of avocado oil in the instant pot set to saute. Melt butter and add potatoes, stirring to coat. Let sit for a minute and stir. Repeat the minute wait/stir for 5-10 min depending on amount of potatoes. Less potatoes means they can all make easier contact with the cooking surface and require less time to saute but I like to make bigger batches so it takes a little longer.
After they start to look singed on the outside I add dry spices:
2 tbsp granulated garlic
2 tbsp ranch powder mix
And I eyeball about a tbsp of ginger, Italian seasoning, taco seasoning or paprika, sometimes some curry powder and turmeric. I usually prepare these into a single bowl as the potatoes saute and pour it all over, mixing to coat.
Then I add about a half cup of water into the bottom of the pot. I like to use as little water as I can get away with and try hard not to pour directly over the potatoes so I'm not washing off the spices.
Set the instant pot to manual cook for 5 minutes, wait for the pot to pressurize, cook and then manually release the pressure. Fork into a serving bowl and discard the water/muck at the bottom.
I made this as a side for Thanksgiving this year, but wasn't at home with my instant pot so I sautéed in a large pan and baked in the oven with the usual water-at-bottom method in a disposable covered foil pan. It took longer but came out okay.
