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
INSTANT POT SAVORY POTATOES AND CARROTS
Instant Pot Savory Potatoes and Carrots is a super fast and simple side dish recipe. Onion Soup Mix, potatoes, carrots and some water is all it takes to make this delicious side dish.
Provided by Karli Bitner
Categories Side Dish
Time 20m
Number Of Ingredients 7
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
Instant Pot Potatoes & Carrots are a great side dish for anything you're serving, and they can be made in just 3 minutes in the Instant Pot, cooked to perfection with just the right amount of bite left.
Provided by Laura
Categories Side Dish
Time 17m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 204 kcal, Carbohydrate 43 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 55 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
INSTANT POT POTATOES AND CARROTS
When you need an easy and satisfying side dish that goes with almost any main dish, try this recipe for Instant Pot Potatoes & Carrots. This recipe is naturally gluten-free and vegetarian.
Provided by Carrie Forrest, MPH in Nutrition
Categories Side dish
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109 calories, Sugar 2.1 g, Sodium 161.2 mg, Fat 3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 2 g, Protein 2.2 g, Cholesterol 7.6 mg
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
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