3 lb red potatoes, washed
8 tbsp butter, cut into pieces
1 tbsp garlic, minced
1 cup chicken broth
1 tsp salt
1 tsp pepper
Cut potatoes into quarters, leaving the skin on.
Put the chicken broth in the electric pressure cooker.
Place all the other ingredients in the instant pot.
Place lid on top and set to sealing.
Click the manual button and set the pressure time to 4 minutes.
Allow it to cook and when finished manually remove the pressure.
Remove lid and stir the potatoes coating it in the delicious buttery sauce.
Enjoy!
Sugar: 3g
:
Calcium: 35mg
Calories: 298kcal
Carbohydrates: 37g
Fat: 15g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 4g
Potassium: 1081mg
Protein: 5g
Saturated Fat: 3g
Sodium: 748mg
Vitamin A: 686IU
Vitamin C: 23mg
