Ingredients

• 0.25 cups olive oil
• 1.5 pounds russet potatoes , peeled and cut into wedges
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 0.5 teaspoons thyme
• 0.5 teaspoons dried rosemary
• 0.25 teaspoons ground black pepper
• 1 cup vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition per serving