¼tspsaltleave out if using regular broth and no salt butter
¼tsppepper
½tspgarlic powder
2tbspsalted butter
2tbspolive oil
1cupbeef brothlow sodium - or preferred broth
Instructions
Turn the Instant Pot on to saute and heat until HOT is displayed.Add in the butter and oil. Once the butter is melted, add in the potatoes and saute stirring occasionally for about 5 minutes. Hit cancel.
Sprinkle salt, pepper and garlic powder over the potatoes. Add in the broth stirring to make sure the salt and pepper is evenly stirred through.Place the lavender, basil and rosemary on top of the potatoes.
Place the lid on the Instant Pot and turn the valve to seal. Hit the pressure cook/manual button to turn on the high pressure and set it to 6 minutes.When it is done, carefully do a manual release. The potatoes are ready to go in a serving dish, enjoy!
Notes
We use the mixed potatoes as half of us really like the purple potatoes. You can use any baby potato, it doesn't have to be mixed color. They will turn out the same.We eat a little less salt then most people so if you prefer to have more sodium, you will want to increase to 1/2 tsp unless you are using regular broth (we use low sodium.) We prefer to add salt on our plates with a family member having high blood pressure.I understand that lavender sprigs are not easy to find if you do not have a plant. They are optional and you will still have great potatoes without if you are not able to find any.