Instant Pot Potatoes And Carrots Recipes
INSTANT POT® POT ROAST WITH POTATOES AND CARROTS
With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
Provided by bd.weld
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g
ROASTED POTATOES AND CARROTS
Roasted Potatoes and carrots don't have to be flavorless and boring. With this delicious recipe, you can make them the star of the show while still complimenting any of the other dishes that you add to the dinner table.
Provided by Devour Dinner
Categories Side Dish
Time 10m
Number Of Ingredients 8
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
Nutrition Facts : ServingSize 1 g, Calories 163 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 176 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g
INSTANT POT POTATOES AND CARROTS
Cooking potatoes and carrots in your Instant Pot results in a quick, easy, and savory side dish everyone will love!
Provided by Chrysti Benner
Categories Pressure Cooker {Instant Pot}
Time 27m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 270 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS
Steps:
- Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
- Dump carrots on top of potatoes. Add more salt and pepper as needed.
- Arrange frozen chicken tenders on top of carrots.
- Pour chicken broth in the bottom of the Instant Pot.
- In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
- Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
- When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
- Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
- Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
- Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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