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instantpot greek lemon potatoes


  • Author: Jessica Penner, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • 2.5 lbs potatoes (about 10 small)
  • 2 tbsp olive oil
  • ¼ cup lemon juice (juice from 2 small lemons)
  • 1 tsp oregano
  • 3/4 tsp salt
  • freshly ground pepper
  • 2 tsp chicken or vegetable bouillon *see note

Instructions

  1. Scrub the potatoes.
  2. Cut into bite-sized chunks and place in Instantpot.
  3. Whisk together the olive oil, lemon juice, oregano, salt, and bouillon.
  4. Pour over the potatoes.
  5. Stir to combine slightly.
  6. Crack some freshly ground pepper over top.
  7. Put the lid on tightly and make sure vent is on “sealing.”
  8. Press manual and choose 7 minutes.
  9. Use release method of your choice.

Notes

*I like to use the Better Than Bouillon paste. It has a delicious authentic chicken broth flavour!

Nutrition

  • Calories: 196
  • Sugar: 1.5
  • Fat: 5
  • Carbohydrates: 36
  • Fiber: 2.5
  • Protein: 4.5
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