InstaPot Salted Baby Potatoes
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Servings: people
Calories: 362kcal
Baby potatoes served with any protein of your choice
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Equipment
- 1 Instant Pot Pressure Cooker
- 1 Measuring Cups
- 1 Measuring Cups
- 1 Slotted Spoon
- 1 Cooling Rack
- 4 Small Serving Bowls For dipping butter butter
Ingredients
- 3 lbs baby potatoes
- 1 cup coarse sea salt
- 6 cups fresh water luke warm
- 4 TBS Butter
- a Portion Size of Cannabis infused butter per potency preference
Instructions
- Add water and salt to instapot
- Stir water and salt with a slotted spoon until salt has completely dissolved
- Add baby potatoes
- Secure lid on instapot. Ensure the "sealing" toggle is set
- Select "manual" on the instapot and set for 3 minutes cook time
- Select "start"
- Allow 20 minutes for pressure to build
- Allow potatoes to cook for 3 minutes
- Once cook time is done, allow pressure cooker to slow release for 15 minutes
- After 15 minutes, toggle to "vent" for quick release
- Once fully released, remove potatoes with slotted spoon and allow to dry on cooling rack. Salt will crystalize on potatoes once potatoes are dry (approx 5 minutes cooling time).
- Serve with melted butter in individual dipping bowls. You can use partially infused or fully infused Cannabutter depending on your potency preference.
Betsy's Infusion Notes:
Cannabis Infused Butter for dipping potatoes
My Personal Notes for this Recipe
Nutrition
Calories: 362kcal | Carbohydrates: 59g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 28404mg | Potassium: 1441mg | Fiber: 7g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 67mg | Calcium: 62mg | Iron: 3mg
