Instant Pot Smashed Potatoes with Garlic Brown Butter

Put a cup of water in the insert pot of pressure cooker along with the wire rack. Put potatoes on the rack.

Seal the Instant Pot, turning the steam release valve to “Sealing” and set it to high pressure for 6 minutes, depending on the thickness of potatoes. (I just use the “Manual” or “Pressure Cook” button.) If potatoes are closer to 2 inches or a little larger, cook for 7–8 minutes.

Preheat oven broiler.

While potatoes are cooking, put butter in a small saucepan or skillet and warm over medium heat until bubbly. Let it bubble for a few minutes until it just barely starts to turn a golden color. Add garlic, pepper flakes, and a pinch of salt and cook for another 30 seconds. Remove butter from heat and set aside.

When cooker finishes the pressurizing cycle, turn the steam valve to “Venting” to manually release the steam.

While potatoes are still warm, transfer to a large rimmed baking sheet. Place another rimmed baking sheet on top and press down very firmly, smashing the potatoes. If you need to, use a fork to roughen them up a bit (you’ll want to do this to get more crispy edges).

Drizzle half of the garlic brown butter mixture over the potatoes and sprinkle 1/2 teaspoon of sea salt on them. Put them under the oven broiler for 5–8 minutes or until dark golden spots form on the potatoes.

Remove potatoes and serve with remaining brown butter, sour cream, and green onions.