Description
Tender steamed potatoes are folded into a savory cheesy dill sauce all made in the Instant Pot.
Ingredients
Scale
- 1 1/2 pounds Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 Tbsp onion pulp
- 1 cup milk
- 1 tsp Better than Bouillon chicken base
- 1 Tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried dill
- 1/4 tsp ground thyme
- Dash of smoked paprika
- 1 Tbsp cornstarch
- 1/2 cup shredded gruyere
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid. Set steamer basket aside and discard the water.
- Turn Instant Pot to saute setting. When display says HOT add in the onion pulp, milk, Better than Bouillon, butter, garlic powder, salt, pepper, dill, thyme and paprika. Bring to a simmer.
- In a bowl, stir cornstarch together with a couple tablespoons of water until smooth. Stir the mixture into the pot until sauce thickens. Turn off Instant Pot.
- Gently fold in the potatoes to coat in the sauce. Gently stir in the gruyere.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot