How to Make Garlic Parmesan Red Potatoes

• Start by diluting chicken bouillon paste with warm water in a small glass bowl.
• Next, stir in ranch, then add salt, black pepper, and grated (or minced) garlic. Stir everything together once more and set aside until ready for use.
• Now scrape (or peel) and then rinse potatoes. Cut potatoes into small pieces, they should be about 1 inch in diameter. Place your chopped potatoes into a large glass bowl.
• Now pour the ranch mixture over potatoes, mix to coat all potatoes well, and transfer into the Instant Pot.
• Turn the Instant Pot on, click on the pressure cook cycle, set the pressure to high, and then set the cooking time for 15 minutes.
• Close the Instant Pot with lid, turn the valve to “Sealing” and it will start heating automatically. This takes about 15 minutes and the light will say “ON”. Then the instant pot will beep when heated and a 15-minute cooking time will start.
• While the potatoes are cooking shred the cheese. Cover with plastic wrap to prevent from drying out, and set aside until ready for use.
• Rinse and chop fresh parsley. Cover it with plastic wrap and refrigerate until ready for use to preserve freshness.
• After the potatoes are done cooking the timer will beep. Using kitchen gloves turn the valve to “Venting”. Do not lean over the instant pot or the coming out steam will burn your face.
• After the steam is released, open the lid, turn the Instant Pot off, and serve right away.
• If you're not ready to serve the potatoes right after it's done cooking, simply keep the lid closed, and set the cycle to “keep warm” until ready to serve.
• When ready to serve, add your parmesan cheese and chopped parsley before serving. Your delicious Garlic Parmesan Red Potatoes are ready to be served!