This holiday holds a lot of emotions. I’m so grateful to spend time with my family- we are all here safe, sheltered, and fed. We are mostly healthy and we are so fortunate. I turned in my manuscript for Paleo Kids Cookbook and that brought a great sense of relief. We are off school for Winter Break which brings a great sense of rest (as much rest as you can have with 3 kids). Tomorrow on Christmas Eve my youngest daughter will have double eye surgery. That brings on so many emotions, both good and bad. We are fortunate to have the medical care to take care of her needs. It also marks the first time any of our children has been under anesthesia and fills me with all the typical mommy worries. I realize there are people so much less fortunate than we are, even with my history of devastating illness, and so it is important to our family to give back when we can and teach about those who have less.
This recipe came to be because our synagogue was participating in cooking a Xmas Eve dinner and I thought it would be nice to contribute. But knowing that we’d have to be at the hospital bright and early tomorrow, I knew that this would need to be an efficient one. Enter the infamous Instant Pot. Y’all know I love this thing to pieces and it has literally saved me a million times when I didn’t have dinner prepared. Once again, I basically tossed some taters in and voila, side dish is made in minutes. They were perfectly tender without being mush and the broth added a little bit of “gravy” for those who like to keep things saucy. Expect to see some more Instant Pot recipes from me in the future! If you are new to Instant Pot or considering one HERE is the one I have and adore!
- 1/4 cup avocado oil, olive oil, or ghee
- 1.5 pounds russet potatoes
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon (or more) sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 cup chicken broth
Note: I added the first 1.5 pounds of potatoes into the Instant Pot and then ended up cooking another 1.5 pounds after the first round, skipped the sauteing and just cooked them in the broth/oil. Either way you do it, they will turn out but I think it’s better to keep a single layer of the potatoes at one time personally.
- Slice the potatoes into wedges
- Plug in your Instant Pot and press “Saute”
- Add in the cooking fat and allow it to heat up
- Carefully add in the potatoes and cook them for 5-8 minutes, shifting them as they cook
- Sprinkle the seasonings, pour in the broth and press the “Cancel/Off” button
- Secure the lid, close off the pressure valve, and press the “Manual” button
- Press the “-” button until your time display reads 7 minutes
- Allow them to cook and then quick release the steam once completed
- Let the steam exit completely and then remove the lid
- Season with a bit of extra sea salt if needed