These Instant Pot gluten-free vegan ranch potatoes are incredibly tasty and flavorful. The secret is in the herbs! The dill, chives, and garlic really make the ranch flavor shine. While yellow potatoes were used for this recipe, redskins also work well as they provide a nice backdrop for the herb mix. Don’t skimp on the dill! That provides the authentic and distinctive ranch flavor to the dish.
4 yellow potatoes, chopped
1 cup vegetable broth
2 tbs dill powder (if you can’t find dill seed powder locally, you can get it here: https://www.naturesflavors.com/natural-flavor-powder/106570-dill-flavor-powder.html)
1 tbs chive powder ((if you can’t find chive powder locally, you can get it here: https://amzn.to/2OkgzHR )
1 tbs powdered garlic
1 tbs Himalayan salt
1 tsp fresh black pepper, or to taste
Fresh parsley, optional
Place chopped potatoes, vegetable broth, and powdered dill, chives, and garlic in the Instant Pot.
Close and lock lid. Set the Instant Pot to Manual High Pressure for 10 minutes.
Allow the Instant Pot to release pressure naturally. Salt and pepper to taste and serve warm! Garnish with parsley or preferred fresh herb.
These potatoes are great skinned, but there’s no need to peel them prior to cooking if you want to keep it quick. These can easily be turned into a mashed potato dish by using a blender or masher at the end with a little bit of non-dairy milk for creaminess, or more vegetable broth.
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