Instant Pot Roast Potatoes

Ingredients
1 pound fingerling or Yukon Gold potatoes, peeled and cut into uniform 1 – 1½ inch cubes
2 tablespoons of ghee or favorite animal fat
Kosher salt
Freshly ground black pepper
¼ cup minced chives or Italian parsley (optional)
Juice from ½ medium lemon (optional)

Instructions
Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot.  Dump in the potatoes.
If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure.
When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes).
Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.