Instant Pot Savory Potatoes And Carrots Recipes

ROASTED POTATOES AND CARROTS

Steps:

• Take your Baby New potatoes and wash them really well.
• Then slice each into quarters or halves so that the potatoes are all really close to being the same size.
• Place the cut potatoes in a bowl.
• Add in your baby carrots (slice any thick carrots in half)
• In a small microwave-safe bowl, melt your butter and then add in the seasonings and garlic.
• Stir together and then toss with your potatoes and carrots.
• Heat your pressure cooker to saute' and wait until it says, "hot"
• Add in your olive oil and onions and saute for about 90 seconds, stirring occasionally.
• Add in your potatoes and carrots and stir to combine.
• Pour in your chicken or vegetable stock
• Set your pressure cooker to manual pressure cook for 5 minutes with a quick release

INSTANT POT SAVORY POTATOES AND CARROTS

Steps:

• Wash and cut the potatoes and carrots. Cut the potatoes and carrots into small, bite sized pieces.*
• Pour the prepped potatoes and carrots into a large zip top bag along with he oil. Shake until evenly coated.
• Pour in the two packets of onion soup mix, shake until evenly coated. Pour the potatoes and carrots into your steamer basket. (If you don't have a steamer basket, you can stack on top of the trivet.)
• Pour the water into the liner of the Instant Pot.
• Add the potatoes and carrots to the Instant Pot. Cook on Manual HIGH for 3 minutes, quick release the pressure.
• Remove the potatoes from the Instant Pot and pour into the serving dish.
• Turn the Instant Pot onto Saute, and whisk in the cornstarch slurry. Stir until thickened.
• Drizzle the sauce over the potatoes and carrots before serving.

INSTANT POT POTATOES & CARROTS

Steps:

• Pour the hot water into the inner pot. Place a steamer basket in the inner pot with the potatoes and carrots. If you don't have a steamer basket, you can place a piece of tin foil on the trivet and put the veggies in there.
• Season the veggies with salt and pepper. Close and lock the lid. Set the vent to sealing.
• Press the Pressure Cook button and set to 3 minutes. It will take about 5 minutes to come up to pressure.
• After cooking, do a quick release of the pressure.
• Season as you like and drizzle with olive oil before serving, if you like.

INSTANT POT POTATOES AND CARROTS

Steps:

• Place the trivet or a steamer basket inside a 6-quart Instant Pot.
• Pour in the vegetable broth. Then, add the potatoes and carrots (don't worry if some pieces fall through the trivet to the bottom of the pot).
• Lock on the lid and set the time to 5 minutes at high pressure.
• When the cooking time is up, let the pressure come down naturally for 10 minutes.
• Then, carefully remove the lid.
• Transfer the cooked potatoes and carrots to a serving bowl. Add the butter or ghee to the veggies and toss them to combine. Serve hot.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

INSTANT POT POTATOES AND CARROTS

Steps:

• Add olive oil to the insert pot of the Instant Pot. Press the Saute button to heat the oil.
• Add onions and carrots. Cook for about 2-3 minutes, stirring often, until onions begin to soften and turn translucent.
• Press Cancel to turn off the heat. Add minced garlic and stir.
• Add baby potatoes and Italian seasoning, stirring to coat well.
• Pour in the broth. Close the lid and set the vent to the sealed position. Select a cook time of 5 minutes at high pressure.
• When the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure.
• Carefully remove the lid, add salt and pepper to taste, if desired. Stir gently and serve.