1poundof baby or fingerling potatoes(I used Sunrise Potato Medley)
1tablespoonCeltic salt(my pick)
4sprigs fresh dill
Add 1 cup of water to the bottom of the pressure cooker insert.
Set steamer or trivet in the pot and place scrubbed potatoes in the steamer.
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.
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.
Enjoy immediately but these potatoes are also great as leftovers. You can pan roast the potatoes to re-heat.
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