Butter and Dill Potato Medley (5-minute Instant Pot dish)

The comfort of potatoes meets modern kitchen in this 5-minute cooking time side dish consisting of your favorite baby or fingerling potatoes.  The crunch of salt flakes and herby aroma of dill weed adds a special touch to this comfort food.

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Potatoes are so versatile.  These humble spuds can be baked, roasted, mashed, steamed, stuffed, browned, hashed, fried, and the list goes on.  Is there a wrong way to eat a potato?  No, I think not.  The different types of potatoes all have their appropriate cooking methods and they are all delicious in their own right.

For example, this Rainbow Potato Medley or sometimes known as Sunset Potato Medley.  This mix consists of purple potatoes, baby Yukon golds and red potatoes.  Each type of potato has it’s own distinctive flavor, texture and color.

There’s something fancy about potato medley.  I still remember my first time trying purple potatoes.  I was caught by surprise that they tasted so much like….potatoes.  Since that first awkward introduction, purple potatoes have graced our dinner table more times than I can count.  And for good reason.  Purple potatoes are rich in anthocyanin, a powerful compound that comes from the flavonoid antioxidant, same source as blueberries and pomegranates.  In addition, purple potatoes are packed with phytonutrients that work together to reduce inflammation and provide amazing health benefits.

And of course, nothing screams comfort like a good potato side dish.  Better yet if it’s made in the pressure cooker with 5 minutes cooking time!  This side dish has very little hands on time.  In fact, almost zero, leaving you more available to do other more important things like laundry or milking the cow. 😉

Butter and Dill Potato Medley

Butter and Dill Potato Medley (5 minute Instant Pot dish)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4

This potato medley is an easy side dish that can be done in the pressure cooker.

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Ingredients

• 1 pound of baby or fingerling potatoes (I used Sunrise Potato Medley)
• 2 tablespoons pastured butter
• 1 tablespoon Celtic salt (my pick)
• 4 sprigs fresh dill

Instructions

1. Add 1 cup of water to the bottom of the pressure cooker insert.
2. Set steamer or trivet in the pot and place scrubbed potatoes in the steamer.
3. Close the instant pot. Select "manual" and reduce time to 5 minutes. Do "natural release" for 5 minutes and then proceed with "quick release" to release all pressure.
4. When pin drops, carefully open the lid and transfer the potatoes to a large plate. Add butter, salt and chopped dill and carefully toss to combine.
5. Enjoy immediately but these potatoes are also great as leftovers. You can pan roast the potatoes to re-heat.

Special Equipment:
Instant Pot Pressure Cooker (I have this one)
I use this steamer but the trivet that comes with the pot can also be used in a pinch.  Note: this steamer can also be found at Wal-Mart.

::: Pairs Well With :::

Lamb & Kale Skillet Dinner

Lacto-Fermented Ginger and Garlic Sauerkraut

Tuzluk – Spicy Yogurt Fusion

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