Instant Pot Smashed Potatoes

3 lbs. small red or Yukon Gold potatoes
8 T. butter
6 T. minced garlic
Pinch red pepper flakes, to taste
Sea salt, to taste
Sour cream and thinly sliced green onions, garnish
1. Put a cup of water in the INSERT POT of PRESSURE COOKER along with wire rack.
2. Place potatoes on rack.
3. Seal INSTANT POT, turning the steam release valve to ‘SEALING” and set it to HIGH PRESSURE for 6 minutes, depending on thickness of potatoes. If potatoes are closer than 2” or a little larger, cook 7-8 minutes.
4. Preheat broiler.
5. While potatoes are cooking, put butter in saucepan and warm over medium heat until bubbly.
6. Add garlic, pepper flakes and salt and cook another 30 seconds. Remove butter from heat and set aside.
7. When cooker finishes the pressurizing cycle, turn the steam valve to “VENTING” to manually release the steam.
8. While potatoes are still warm, transfer to large rimmed baking sheet.
9. Place another rimmed baking sheet on top and press down until firmly, smashing the potatoes. You can also use fork to smash them down more.
10. Drizzle half of garlic butter mixture over the potatoes and sprinkle with sea salt.
11. Put them under broiler for 5-8 minutes or until dark golden spots form on potatoes.
12. Remove potatoes and serve with remaining brown butter, sour cream and green onions.
*****You can also add bacon bits or your favorite grated cheeses.