InstaPot garlicky potato

Still working on perfecting cubed potatoes in the Instant pot.  To add some taste, I added a few whole garlic cloves - which made them melt like butter.  

Next time if I'm using russets, I'll try 2 minutes. 

Ingredients:

• 2 lb rough cubed russet potatoes
• 1 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons salt divided
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

Directions:

• Chop potatoes into cubes
• Add potatoes to pressure cooker 
• Pour in the broth and season
• Put the lid on and select Manual for 3 minutes
• When it beeps, let the pressure release naturally for 5 minutes, then release the pressure valve
• Drain the liquid from the pot and add the butter, salt, garlic, thyme, and black pepper
• Stir until butter is melted and adjust salt and pepper to taste

Stay Hungry my friend!