Instant Pot Duck Fat Herbed Potatoes
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Duck Fat Herbed Potatoes
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 4 servings
- 3 tablespoons duck fat
- 2 teaspoons kosher salt
- 1 teaspoon fresh tarragon, chopped
- 2 teaspoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 ½ pounds baby Yukon Gold potatoes
- ½ cup chicken stock
The Instant Pot is the perfect way to cook flavorful potatoes, fast. These baby Yukon gold potatoes stay creamy on the inside and crisp on the outside by cooking with a few features with the Instant Pot. The duck fat and fresh herbs turn the potatoes from everyday ingredients into something decadent and celebratory.
Place 2 tablespoons of duck fat into a large bowl. Add the salt and herbs. Stir well to combine.
Add the potatoes and stir well to coat. Set aside the bowl to use later.
Place 1 tablespoon of duck fat into the Instant Pot. Turn the sauté feature on for 7 minutes.
With a slotted spoon add the potatoes into the Instant Pot. Sauté for 7 minutes, or until soft enough to pierce with a fork. Turn the potatoes occasionally. Remove the potatoes.
Place the steam rack into the Instant Pot. Add the chicken stock to the Instant Pot. Place the potatoes back into the instant pot, arranged on the steam rack. Secure the lid and cook on high pressure for 7 minutes.
After 7 minutes, quick release the pressure. Remove the potatoes and place back into the bowl in which the potatoes were tossed.
Stir well to coat the potatoes. Serve warm.
Place 2 tablespoons of duck fat into a large bowl. Add the salt and herbs. Stir well to combine.
Add the potatoes and stir well to coat. Set aside the bowl to use later.
Place 1 tablespoon of duck fat into the Instant Pot. Turn the sauté feature on for 7 minutes.
With a slotted spoon add the potatoes into the Instant Pot. Sauté for 7 minutes, or until soft enough to pierce with a fork. Turn the potatoes occasionally. Remove the potatoes.
Place the steam rack into the Instant Pot. Add the chicken stock to the Instant Pot. Place the potatoes back into the instant pot, arranged on the steam rack. Secure the lid and cook on high pressure for 7 minutes.
After 7 minutes, quick release the pressure. Remove the potatoes and place back into the bowl in which the potatoes were tossed.
Stir well to coat the potatoes. Serve warm.