Instant Pot Potatoes And Carrots Food

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
• Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
• Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

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 POTATO CARROT MEDLEY

Steps:

• Add oil to the Instant Pot. Sauté onions for 5 minutes.
• Add carrots and saute 5 more minutes.
• Add the remaining ingredients. Stir. Close the lid and turn the knob to sealing on top of the Instant Pot.
• Click the "manual" button and set the time to 5 minutes.
• Once cooking completes let the pressure valve release naturally (about 10 minutes)
• Dish up into a serving bowl and sprinkle on a bit of fresh parsley.

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 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 AND CARROTS

Steps:

• Wash outsides of vegetables. Then on a cutting board slice both into 1" pieces or so. The smaller they are the softer they will get.
• Pour 1.5 cup of water into pressure cooker inner pot and lower a vegetable steamer into the bottom.
• Put cubed vegetables inside the basket, sprinkle with salt and pepper. You could add a few slices of butter on top as well so that melts as it steams.
• Close lid and steam valve. Set to high pressure for 3 minutes and then do a quick release. Serve!
• Alternatively if you like your veggies REALLY tender you can omit the steamer basket and put directly into pot with 2 cups water or broth. Salt the water on top and cook on high pressure for 3 minutes. Drain, season and serve.

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 PORK CHOPS WITH CARROTS AND POTATOES

Steps:

• Turn on "sauté" mode on the instant pot. Heat 1 Tablespoon oil. Salt and pepper each pork chop on both sides.
• Sauté pork chops until browned on each side. This will take about 1-2 minutes per side. They do not need to be cooked through. Take pork chops out of instant pot and add in one tablespoon cooking oil
• Stir in onions and sauté for two to three minutes.
• Pour in beef broth and deglaze the pan by scraping off any browned bits off left from the pork chops on the bottom of the pan. Make sure to get anything off the bottom to prevent burning while cooking.
• Press "cancel" on instant pot and add in potatoes, carrots, Worcestershire sauce, garlic powder, and dried mustard powder and stir.
• Place pork chops on top of potatoes and carrots. Place lid on instant pot. make sure valve is set to the sealing position. Set button to "meat/stew" for 18 minutes.
• When timer goes off quick release and serve. Garnish with chopped parsley.

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 CARROTS AND POTATOES

Steps:

• Peel and chop the potatoes into roughly 1-inch pieces. Peel and mince garlic cloves. Set aside.
• Pat dry the beef roast and place on a clean plate. Season generously with salt, pepper, and onion powder on both sides.
• Drizzle one tablespoon of olive oil into the bottom of the Instant Pot. Set the Instant Pot to "Saute." Saute the garlic for one minute, or until fragrant. Then place the beef roast in the Instant Pot and brown on all sides. Remove the browned beef roast back to a clean plate. Turn the Instant Pot to "Off."
• Pour the beef broth into the Instant Pot to deglaze the pan, stirring well and scraping up any browned bits from the bottom of the pot. Place the beef roast back into the Instant Pot. Lock and seal the lid, and slide the valve to "sealed." Cook on High Pressure for 40 minutes, and Quick Release the pressure afterward.
• Remove the lid. Arrange the carrots and potatoes around the roast. Lock and seal the lid and valve once again. Cook on High Pressure for 10 minutes, and then allow the pressure to naturally release for 15 minutes.
• Arrange the roast and vegetables on a serving platter.
• Gently slice the beef roast and place the au jus into a gravy boat or other serving dish.
• Serve.

INSTANT POT ROAST WITH CARROTS & POTATOES

Steps:

• Using a sharp knife, or kitchen shears, trim as much fat/fatty deposits from your roast. Place the prepped meat on a clean cutting board, and pat dry with paper towels. Set aside.
• To a small mixing bowl add the rosemary, oregano, thyme, and garlic powder. Stir together to evenly combine.
• Liberally season both sides of the roast with salt & pepper. Then pour the seasoning mix out over it, rubbing & pressing it in to all sides to evenly coat.
• Press the 'SAUTE' button and adjust it to the more setting. When the pot says 'hot' add the oil to the liner.
• Add the prepared roast to the pot, and allow it to sear- about 2-3 minutes. Carefully flip the roast using sturdy tongs, and let the other side sear another 2-3 minutes. Remove the roast to a waiting plate. Set aside.
• Hit the 'CANCEL' button. Then press the 'SAUTE' button again, this time leaving it on the normal setting.
• Add the onions and garlic to the pot, and let them cook for 2-3 minutes- just until tender.
• Add the tomato paste, wine, broth, and Worcestershire sauce to the pot. Stir the mixture together with a sturdy spoon, scraping up any browned bits from the bottom of the pot as you do.
• Return the roast to the pot, and then add the potatoes and carrots on top. Do not stir, and it's ok if only the meat is submerged- this is what you want.
• Add the lid to the pot, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 35 minutes. Once done- allow the pot to naturally release for 10 full minutes. Carefully open the vent valve, and allow the rest of the trapped steam to completely release. Press CANCEL to turn off the pot.
• Carefully scoop out the vegetables and transfer them to a serving dish/platter. Loosely cover the dish with foil to keep the veggies warm, but prevent them from continuing to cook. Set aside.
• Carefully remove the beef to a waiting platter. Let is rest for 5-10 minutes, undisturbed.
• Using two forks, or meat claws, pull the beef apart into bite sized chunks/pieces.
• Serve the shredded beef roast with the vegetables and enjoy!

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 VEGETABLE STEW WITH MUSHROOMS, POTATOES AND CARROTS

Steps:

• Press the Instant Pot Saute button to heat the oil/butter.
• Saute the onion until soft, about 5 minutes.
• Add the mushrooms, garlic, thyme and salt.
• Add a drizzle of vegetable broth (to keep the mushrooms from sticking to the pot). Saute the mushrooms for 5 to 7 minutes, stirring frequently, until soft and mostly cooked.
• Add the remaining vegetable broth. Bring to a simmer.
• In a small bowl, whisk together the flour and ½ cup water. Add tomato paste. Whisk until smooth.
• Pour the flour slurry into the pot of simmering broth, whisking the broth as you pour.
• Add potatoes and carrots. Mix well.
• Secure the lid. Make sure the steam release valve is in the "sealed" position.
• Cook on high pressure for 10 minutes.
• When the cooking time is done, use a quick release to instantly release the pressure.
• Stir in peas and herbs. Add salt to taste.