Lemon Butter, Parmesan + Chive Red Potatoes {Instant Pot}

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Lemon Butter, Parmesan + Chive Red Potatoes {Instant Pot}

Instant Pot Lemon Butter, Parmesan + Chive Red Potatoes – Need a really versatile, easy side dish? Something that goes with EVERYTHING? Baby red potatoes are cooked to perfection in the Instant Pot and then get an infusion of flavor from lemon butter, Parmesan cheese, parsley and chives.

Prep Time10 mins

Cook Time7 mins

Total Time17 mins

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 143kcal

Author: Susan | HealthyInstantPotRecipes.com

Ingredients

1 ½ lbs. baby red potatoes
1 cup chicken broth (or water)
3 tablespoon butter
1 tablespoon lemon juice
2 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
Salt & pepper to taste
2 tablespoon grated Parmesan cheese

Instructions

Using a potato peeler, cut a strip around the middle of each potato. Place 1 cup of chicken broth (or water) in Instant Pot. Insert a steamer basket (or the trivet that came with the Instant Pot). Add potatoes.
Lock lid, set vent to SEALING, and set Instant Pot to MANUAL/PRESSURE COOK, high pressure and set time to 7 minutes. After the completion of cooking cycle, do a QUICK PRESSURE RELEASE.
Using tongs or a slotted spoon, remove potatoes from Instant Pot and place in serving bowl, discarding any remaining cooking liquid. Place butter in a microwave safe bowl and melt (approx. 15 seconds). Mix lemon juice with butter and pour over potatoes, sprinkle with parsley, chives, salt and pepper and Parmesan cheese.

Notes

Adjusting the cook time for different size potatoes- I'm using baby red potatoes that are about 1- 1 ½ inches in diameter ( cook time 7 minutes). If you are using extra small baby potatoes (less than 1 inch in diameter ) reduce cooking time to 5 minutes. If you are using medium size red potatoes ( about 2 ½ inches in diameter) increase cook time to 12 minutes. Followed by a QUICK PRESSURE RELEASE .
If you opt not to cut a strip around the middle of each potato, make sure to pierce the skin of each potato 3-5 times with the tines of a fork to let steam escape.

Nutrition