Before having kids, when I worked downtown, I used to love treating myself every so often to greek food for lunch. When it was a quick run to the food court in the building, I would grab myself a meal that consisted of souvlaki, salad, spanakopita and greek potatoes. It was something I indulged in even more when I became pregnant, as I would constantly crave the potatoes! Slathered in some creamy tzatziki sauce, I was in heaven whenever I ate this meal. So you can imagine my sadness when we moved away from the city to a small town that didn’t have a greek restaurant.
When I got my first instant pot, I tried a few different variations of potatoes to try to replicate the ones I would buy downtown and after the 4th or 5th try, I feel like I hit pretty close to home with how these taste. To top it all off, they are super easy to make. Which was much appreciated at the time having a 14 month old and newborn twins. It has become a recipe that has stood the test of time in my meal plan whenever I plan on having a souvlaki night. Give it a try, you won’t be disappointed.
Instant Pot Greek Potatoes
Equipment
- 1 Instant pot 6 or 8 quart
Ingredients
- 6-8 Yellow potatoes peeled and cut into wedges
- 4 tbsp Olive Oil
- 2 tsp Minced garlic
- 3 tbsp Lemon juice
- 1 Tomato diced
- 1 cup Chicken broth
- 1-2 tbsp Dried oregano
- Salt & Pepper to taste
Instructions
- Add olive oil, garlic and lemon juice to the instant pot and turn the pot on sauté
- Add potatoes and sauté for about 3-4 minutes, stirring once
- Add chicken broth, salt, pepper and oregano and continue to cook for 1 minute
- Turn sauté function off and place lid on the pot. Set pot to cook at Manual Pressure for 7 minutes.
- Once timer beeps, carefully do a quick pressure release. Enjoy!
