Melting Potatoes
No sleight of hand required.
Ingredients
- 6 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh thyme leaves divided
- 1 lb Yukon Gold potatoes cut into 3/4 to 1-inch slices
- 2 garlic cloves peeled and lightly crushed
- 1/2 cup unsalted chicken stock
- 1/2 tsp flaky sea salt such as Maldon
Instructions
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Turn your Instant Pot onto the “sauté” setting. Add butter, salt, pepper, and 1 tablespoon of the thyme. Cook until the mixture starts to foam, about 2 minutes. Add sliced potatoes in an even layer, and cook until they're browned on both sides, about 5 minutes per side (the butter will start to brown). Remove the potatoes from the Instant Pot and set them aside for the moment.
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Add garlic to the Instant Pot, then place the grate insert (or a trivet or steamer basket) inside. Lay potatoes on the grate and pour the chicken stock over them. Cover the Instant Pot and set to 1 minute on High pressure, making sure steaming valve is closed (this will take about 10 minutes to come up to pressure). When it's done, carefully open the steaming valve, and allow steam to fully escape from Instant Pot, about 2 minutes. When the steam is gone, remove the grate and potatoes from pot, and set aside, leaving liquid in the pot.
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Return Instant Pot to “sauté” setting, and cook butter and chicken stock until slightly reduced, about 2 minutes, then remove the garlic. Add potatoes back to the pot in a single layer, and resume cooking until browned on both sides, about 3 minutes per side. Remove from Instant Pot, and sprinkle with flaky sea salt and remaining thyme. Serve immediately.
