These instant pot roasted potatoes are crisp on the outside and soft and pillowy on the inside. They're perfectly seasoned with rosemary, thyme, garlic, and an optional sprinkling of cheese and take a max of 30 minutes to cook!
Press the “sauté” button on the Instant Pot. When the word “hot” is displayed, (about 4 minutes later), carefully add the vegetable oil. Then add the sliced potatoes, garlic cloves (whole), rosemary, and thyme.
Use a long-handled spoon to move the potatoes around every so often to crisp the outside, (10-15 minutes). *This prevents the potatoes from sticking to the bottom.* If the unit shuts off during this process, hit the “sauté” button again.
Add the chicken stock.
Close the Instant Pot and lock the lid. Press the “pressure cook” button and use the [+] button to set the time to 11 minutes. It will automatically begin heating in a moment.
After the time is up, release the pressure by turning the knob on the top of the lid. Once released, open the lid and sprinkle the potatoes with desires amounts of salt and pepper.
If desired, (it's so good), sprinkle the grated Asiago or Parmesan cheese on top and close the lid again. Wait for about 3 minutes to let the cheese melt. The pot will still be warm so no need to heat it up again.
Remove the lid once more, and use a long-handled spoon to remove the potatoes from the pot. Serve, and enjoy!