Instant Pot Greek Potatoes

4 large russet potatoes peeled, cut into wedge

1 tbsp olive oil

juice of 1/2 a lemon

1 tsp dried Greek oregano

2 cloves garlic minced

1 tsp sea salt

1/4 tsp ground pepper

1/2 cup chicken or vegetable broth

2 tbsp butter

Instructions

1. Add potato wedges to Instant Pot.
2. In a small bowl whisk together oil, lemon juice, oregano, garlic, salt + pepper.Pour over potatoes and toss to coat.Add broth and give it all a quick stir.
3. Lock on lid and turn pressure valve on lid to SEALING.
4. Press PRESSURE COOK and adjust timer to 6 minutes.
5. When timer is done, press CANCEL and do a quick release of pressure by carefully turning pressure valve on lid to VENTING.
6. Once all pressure is released open lid and using a slotted spoon transfer potato wedges to a serving bowl, leaving liquid in pot.
7. Press SAUTE mode, add butter and cook sauce for a couple of minutes, to reduce it and thicken it.
8. Press CANCEL, then spoon sauce over the potatoes.
9. Drizzle potatoes with a bit more olive oil and another dash salt and serve immediately.
10. (if you wish you may also top the the potatoes with some crumbled feta and a few black olives)

If you're cooking it with the Tupperware pressure cooker, cook for 12 min 80%. Put the potatoes in a bowl and the liquid in a micro pitcher cook on high for 2-3 minutes or until desired thickness