Instant Pot Potatoes Carrots Recipes

INSTANT POT POTATOES AND CARROTS

Steps:

• Turn instant pot to the sauté position. Add olive oil and garlic and cook for 30 seconds while stirring.
• Add potatoes, carrots, parsley, salt and pepper.
• Stir well and pour water over top.
• Close lid to Instant Pot. Turn steam release valve turning to the seal position.
• Set for three minutes. The instant pot will take several minutes to come to pressure. Then the count will come on the screen and count down from three minutes.
• When the three minutes on the Instant Pot have finished allow the pot to naturally release pressure for 2 minutes. Then move the steam release valve to the venting position. Use a wooden spoon to do this and keep your face away from the steam as it escapes.
• Once the steam has released the float valve will drop so you know it is safe to open.
• Drain the water from the veggies.
• Plate your potatoes and carrots in a bowl or plater. Garnish with additional parsley if desired.

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:

• 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.

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 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).