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Instant pot greek potatoes potsandplanes.com
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4.67 from 6 votes

Instant Pot Greek Potatoes

Course: Side Dish
Servings: 4
Author: Mary

Ingredients

  • 4 large Russet potatoes peeled, cut into wedges
  • 1 tbsp olive oil
  • juice of 1/2 a lemon
  • 1 tsp dried Greek oregano
  • 2 cloves garlic minced
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 cup chicken or vegetable broth
  • 2 tbsp butter

Instructions

  • Add potato wedges to Instant Pot.
  • In a small bowl whisk together oil, lemon juice, oregano, garlic, salt + pepper.
    Pour over potatoes and toss to coat.
    Add broth and give it all a quick stir.
  • Lock on lid and turn pressure valve on lid to SEALING.
    Press PRESSURE COOK and adjust timer to 6 minutes.
  • When timer is done, press CANCEL and do a quick release of pressure by carefully turning pressure valve on lid to VENTING.
  • Once all pressure is released open lid and using a slotted spoon transfer potato wedges to a serving bowl, leaving liquid in pot.
  • Press SAUTE mode, add butter and cook sauce for a couple of minutes, to reduce it and thicken it.
  • Press CANCEL, then spoon sauce over the potatoes.
  • Drizzle potatoes with a bit more olive oil and another dash salt and serve immediately.
    (if you wish you may also top the the potatoes with some crumbled feta and a few black olives)