⅛-½tspcayenne pepper(depending on your spice-level preference)
¼tspblack pepper (ground)
¼tspsea salt (flakes)
¼cupfinely chopped parsley
¼cupfinely chopped coriander / cilantro
1tsplemon juice (fresh)
1Tbspfresh red chili, finely diced
1Tbspred onion, finely diced
Place your potatoes, broth, lemon, salt, pepper, and garlic powder into the Instant Pot. Set to Pressure Cook (High) for 8 minutes. After 8 minutes, quick release the pressure. Remove pot and drain liquid from the potatoes.
Set the Instant Pot to Sauté mode. Once it reads 'HOT', add olive oil and once that is heated, the potatoes. Cook the potatoes (moving them gently) until the skin crisps up (about 2 minutes) then add the spices. Coat the potatoes well and then serve.
If desired, garnish with herbs, a squeeze of fresh lemon, and chili.
This recipe uses a 6 quart Instant Pot Duo Plus. Larger capacity Instant Pots may require more liquid - see instruction manual.