Ingredients
Instructions
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1.
Peel and thinly slice the potatoes. I used a food processor to do this, but you can use a mandolin or a sharp knife. Place potatoes in cold water and set aside for 5 minutes. Rinse and drain well. This keeps the potatoes from browning
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2.
Meanwhile, whisk together milk, vegetable broth, garlic, chives, arrowroot flour, salt, rosemary, black pepper and nutmeg
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3.
Spray a round pan that fits into your instant pot with cooking oil. I used an 8-inch round by 3-inch high sides
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4.
Layer half the potatoes in the pan, followed by half the liquid and sprinkle with 2 tablespoons of nutritional yeast. Repeat in the same order with the remaining ingredients. Then, using a small spoon drop chunks of vegan butter evenly over top. (note; you may have to whisk the milk mixture just before you are ready to use it)
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5.
Pour 1 1/2 cups of water into the liner of your pressure cooker and place a trivet in the liner.
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6.
Cut out a strip of parchment paper about 20-inch long by 6-inch wide, and place under the pan. Or make a foil sling. Take a 24 inch length of foil and fold it over in length 3 times . You will have a sling that is 3″x24″. Using the sides of the paper carefully lower the pan on the trivet. If your instant pot is large enough, you can omit the paper and use trivet handles instead
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7.
Close the lid and cook on high pressure for 25 minutes, followed by a quick release of the pressure. Carefully pull the pan out using the sling or trivet handles. Rest the potatoes for 10 minutes before serving. Sprinkle with fresh herbs or paprika if you wish. Enjoy!
Kristina
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