Pressure Cooker Potatoes And Carrots Recipes

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INSTANT POT POTATOES AND CARROTS



Instant Pot Potatoes and Carrots image

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

2 TBSP olive oil
1/2 medium onion, diced
1 lb carrots, peeled and cut into 1-2" pieces
1 TBSP minced garlic
1 1/2 lbs baby yellow potatoes, halved if needed (see note below)
2 tsp Italian seasoning
1 cup vegetable or chicken broth
Salt and pepper to taste

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 POTATOES & CARROTS



Instant Pot Potatoes & Carrots image

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

4 medium potatoes (peeled or unpeeled and cubed)
4 medium carrots (peeled and cubed)
1 cup hot water
Salt & pepper (to taste)
1/2 tablespoon olive oil (for garnish if you want)

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® POT ROAST WITH POTATOES AND CARROTS



Instant Pot® Pot Roast with Potatoes and Carrots image

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

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

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

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS



Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots image

This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!

Provided by txjackson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 3/4-inch thick bone-in pork chops
salt and ground black pepper to taste
¼ cup butter, divided
1 cup baby carrots, or more to taste
1 onion, chopped
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4 whole russet potatoes, or more to taste

Steps:

  • Season pork chops with salt and ground black pepper.
  • Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
  • Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
  • Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 g

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