New potatoes and greens with a buttery, herby dressing that turns a simple side into a star. Quick, fresh, and perfect for spring.
Ingredients:
- 750g new potatoes
- 3 garlic cloves
- 250ml stock (chicken or vegetable)
- 15g chives
- 15g parsley
- 1 shallot
- 1 lemon
- 50g butter (softened)
- 125g asparagus*
- 200g frozen broad bean, edamame, and pea mix**
- Salt
- Pepper
*Aim for asparagus about 1cm thick to ensure even cooking
** Alternatively, use all peas/edamame/broad beans. If opting for all broad beans, be sure to remove the leathery outer skins before cooking
Method:
- Wash the 750g new potatoes thoroughly. Place them directly into the Instant Pot inner pot along with 250ml stock. Add 3 garlic cloves (unpeeled) on top. Season generously with salt. Secure the pressure cooking lid and set to pressure cook for 3 minutes.
- While the potatoes cook, finely chop 15g chives, 15g parsley, and 1 shallot. Zest the 1 lemon. Set aside in a bowl
- Perform a quick pressure release as soon as the time is up. Check that the potatoes are tender by piercing them with a fork. If needed, cook for an additional minute. The garlic cloves should also be soft.
- Remove the garlic cloves, peel off the skins, and mash the softened garlic into a paste with the side of a knife. Combine the mashed garlic, chopped herbs, shallot, lemon zest, and 50g softened butter. Mix until well combined to create a herby butter
- Trim 125g asparagus by removing the woody ends. Cut the tips off whole, then halve the remaining stems depending on thickness. Scatter the asparagus and 200g broad bean, edamame, and pea mix over the cooked potatoes in the Instant Pot. Secure the lid again and pressure cook for 0 minutes. Perform a quick pressure release as soon as the time is up.
- Immediately add the herby butter to the pot, squeeze in the juice of ½ the lemon, and season generously with salt and pepper. Stir gently to coat everything. The butter will melt into the hot stock, forming a brothy, herby dressing.
- Spoon the potatoes and greens onto a serving platter, pouring over the buttery, lemony broth from the pot.