These Instant Pot baby potatoes with dill & butter will compliment any main course on the table. It's a delicious crowd-pleasing side dish that works with any dietary restriction. For a dairy-free version, use olive oil or dairy-free spread instead of butter.
1.5-2lbs.baby potatoeswashed but not peeled, cut the larger potatoes in halves (800-900 g)
2cupswater
1teaspoonsalt
To finish off:
2tablespoonssalted butterif using unsalted, add a little more salt
⅓cupfinely chopped fresh dill
1clovegarlicminced
½teaspoonsalt
½teaspoonpepper
Instructions
Add the whole potatoes, water and salt to the Instant Pot. You can also place potatoes in a steamer basket. Set to Manual, HIGH pressure for 10 minutes. Once cooking finishes, allow 5 minutes for natural pressure release and then use the quick release method.
Strain the water, return the hot potatoes back to the pot and add the butter, dill and garlic. Season with salt and pepper. Mix well and serve.
Notes
Alternative ways to flavor the cooked baby potatoes:
Spanish: chopped parsley & olive oil
Italian: dried Italian herbs, rosemary or chopped basil and olive oil