Comments on: Instant Pot Herbed Potatoes

By: Megan

Megan — Thu, 19 Jul 2018 02:00:05 +0000

It tastes good! Potatos were mushy because I left it for half an hour but that’s the way I like it! I didn’t use any salt because I try to use as little as possible, and I put lemon juice on top – yum. I used fresh parsley, sage and this mystery herb I got at one of those little farm stands that don’t say what things are all the time lol. Maybe it’s savory?
Also I used coconut oil instead of butter and it was tasty. Thank you!

By: Corinne Schmitt

Corinne Schmitt — Mon, 09 Jul 2018 12:57:22 +0000

In reply to Pat. The butter melts during the pressurizing process to make sufficient liquid for the pot to come to pressure without triggering a burn error. Any more liquid and the potatoes get mushy. That being said, if you reduce the amount of potatoes, you won't want to reduce the liquid since it will not be sufficient to come to pressure. In fact, if you cut the recipe in half, you might want to increase the water to 1/3 cup (since there will be less butter) and set the potatoes on the rack that came with your pot to prevent the bottoms from sitting in too much liquid.

By: Pat

Pat — Sun, 08 Jul 2018 21:08:50 +0000

This recipe looks fast and delish…my only question is that I notice it’s only calling for 1/4 c. water, and I’ve always thought Instant pots in particular require 1 cup minimum (or you get the dreaded “burn” message error!?) Also what if I’m cutting the quantity down, do I further cut the water?