Instant Pot Breakfast Potatoes

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.