Instant Pot Greek Potatoes Recipes

INSTANT POT GREEK BABY POTATOES WITH GARLIC, LEMON, AND HERBS

Steps:

• Pour 1 cup of water into an Instant Pot or electric pressure cooker. Add a vegetable steaming basket and fill the basket with the potatoes. Lock the pressure cooker lid. Pressure cook at high pressure for 8 minutes in an Instant Pot, electric pressure cooker, or stovetop PC (Use "manual" or "pressure cook" mode in an Instant Pot). Quick release the pressure, then unlock the pot, opening the lid away from you to avoid the hot steam.
• Carefully lift the vegetable basket full of potatoes and set it aside on a plate. Dump the water out of the pot, wipe clean, and return the pot to the Instant Pot base. Set the cooker to Sauté mode and pour in the olive oil. (Put a stovetop PC over medium heat.) Pour in the potatoes, and let them sit until they are browned on the bottom, about 3 minutes. Sprinkle the potatoes with the garlic, salt, and oregano, and toss to coat. Drizzle with the lemon juice and toss again to coat. Pour the potatoes into a bowl, scraping the garlic and herbs stuck to the pot onto the potatoes. Serve, and enjoy.

INSTANT POT GREEK POTATOES

Steps:

• Add potato wedges to Instant Pot.
• In a small bowl whisk together oil, lemon juice, oregano, garlic, salt + pepper.Pour over potatoes and toss to coat.Add broth and give it all a quick stir.
• Lock on lid and turn pressure valve on lid to SEALING.Press PRESSURE COOK and adjust timer to 6 minutes.
• When timer is done, press CANCEL and do a quick release of pressure by carefully turning pressure valve on lid to VENTING.
• Once all pressure is released open lid and using a slotted spoon transfer potato wedges to a serving bowl, leaving liquid in pot.
• Press SAUTE mode, add butter and cook sauce for a couple of minutes, to reduce it and thicken it.
• Press CANCEL, then spoon sauce over the potatoes.
• Drizzle potatoes with a bit more olive oil and another dash salt and serve immediately.(if you wish you may also top the the potatoes with some crumbled feta and a few black olives)

INSTANT POT LEMON FETA POTATOES

Steps:

• Place the chicken broth, garlic, lemon juice and zest, oregano, rosemary, paprika, salt, and pepper in the Instant Pot and mix to combine.
• Add in the potato wedges and toss to combine the ingredients together. Spread out the potatoes so that they are evenly distributed in the Instant Pot (overlap is fine).
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 5 minutes *(see first note) before allowing natural pressure release for 5 minutes then applying a quick pressure release to completely depressurize (until floating valve drops).
• Using a wide, flat spatula, carefully remove the potatoes (leaving the liquid behind) and place it in a 8x10 (or 9x13) casserole dish.
• Sprinkle the top of the potatoes with feta cheese. Broil in the oven to brown and soften the feta cheese on top (watch occasionally so it doesn't burn).
• While it is in the oven, press the saute setting on the Instant Pot (adjust to "more" to increase the heat). Boil the liquid (sauce) down to half the amount **(see second note).
• Once the cheese is broiled, remove from the oven, and pour the sauce over top of the potatoes. Optionally top with green onions (or parsley). Add salt and pepper to taste. Best served immediately.

INSTANT POT DUO CRISP GREEK ROAST POTATOES

Steps:

• Place the potato wedges in the inner pot with the 350 ml of chicken stock. Make sure the sealing ring is in place properly. Put the lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid). Press Pressure Cook / Manual and programme 2 minutes. Do a Quick Pressure Release at the end of the cooking time.
• Remove 120 ml of the stock and reserve to add to other dishes.
• Add the lemon juice, garlic, oregano, sea salt and olive oil. Stir (stirring will roughen up the potatoes a bit).
• Air Fryer Lid on. Press Roast, programme 20 minutes at 204ºC / 400ºF.
• When the time is over, turn over the potatoes (I use a spatula). Air Fryer lid back on for 10 minutes on Broil (204ºC / 400ºF)

INSTANT POT GREEK CHICKEN AND POTATOES

Steps:

• Combine Greek yogurt, 1 tablespoon chopped garlic, yellow mustard, 1 1/2 tablespoons oregano, 1/2 juiced lemon, 1/2 tablespoon kosher salt, 1/2 tablespoon pepper, 1/4 cup white wine. Mix well and pour over chicken thighs in a glass dish. Cover and marinate overnight in refrigerator.
• When ready to cook, in a large bowl, mix 1 tablespoon chopped garlic, 1 1/3 tablespoons oregano, 1/2 tablespoon kosher salt, 1 teaspoon pepper, 2 tablespoons of olive oil and potato wedges and toss potatoes until well coated with all ingredients. Set aside.
• Heat a skillet over medium/high heat. When hot, add chicken thighs, skin side down, and allow to brown for about 3-4 minutes or until golden brown. Do not touch them for 3 minutes, let them sear and check for doneness. Remove chicken from pan to a plate and set aside. Turn off heat and add about 2 tablespoons of white wine to the pan and deglaze with a wooden spoon by scraping clean. Do not discard anything! Pour scrapings and juices into a dish and set aside.
• Place skillet back on stove over medium/high heat let get hot. Add potatoes and brown for about 3 minutes. Carefully transfer potatoes into Instant Pot. Pour in 1 cup of chicken broth and the dish of scrapings and juice from the chicken searing.
• Next, place chicken thighs on top of potatoes and squeeze the juice of a half lemon over chicken. Secure lid, sent vent to sealing, and pressure cook (manual) on high for 12 minutes. When cycle has completed, let naturally release for 6 minutes, then quick release the remaining pressure.
• Remove chicken to a dish and let rest.
• Use a slotted spoon to remove potatoes. Press cancel on the Instant pot, then press saute to thicken remaining liquid for just a couple of minutes.
• Generously spoon sauce over chicken and serve.

INSTANT POT® GARLIC ROASTED POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
• Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.