Risotto with Lemon and Shrimp
Crispy Potatoes
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4 - 6 serving
|
Ingredients
- 1/2 cup Water
- 1 1/2 lbs gold potatoes or fingerling, cut into
1 inch pieces - 1 tbsp canola oil or other high-heat oil
- 1 tbsp kosher salt
- 1/2 tbsp pepper
- 1 tbsp lemon juice
- 1/4 cup snipped chives and/or Italian parsley (optional)
Ingredients
|
Instructions
- Pour
1/2 cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot. - Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
- Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
- When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot--you may have to work in batches. Generously salt and pepper the potatoes while they cook.
- When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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