Instant Pot Breakfast Potatoes

recipes / Breakfast

Instant Pot Breakfast Potatoes

Prep Time

5 min

Cook Time

10 min

Serves

4

Pressure cooked potatoes, “home fried” in Steakhouse Better Butter until perfectly crisp and golden.

Ingredients:

 

  • 1 ½ lb. Yukon Gold potatoes, cubed to 1 ½-inch (peeling optional)
  • ½ C. Water
  • Kosher Salt, to taste
  • 1 tsp. Distilled White Vinegar (optional)
  • 3 Tbsp. Steakhouse Better Butter
  • Fresh Cracked Black Pepper
  • 2 Tbsp. Parsley, minced

 

Directions:

 

  1. Place the prepared potatoes in an Instant Pot with water, a good pinch of kosher salt and the vinegar, if using. On the pressure cook setting, cook the potatoes for 5 minutes.
  2. Allow the pressure to release naturally for 5 minutes before flipping the switch to manually release the remaining pressure.
  3. Immediately lift the lid and drain the cooked potatoes. To avoid clumping, spread them on a baking sheet and allow them to cool for 10 minutes.
  4. Melt the Steakhouse Better Butter in a skillet over medium heat. Add the cooked potatoes. Flipping, fry them on all sides until golden. Serve warm.

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