Pressure Cooker Potatoes And Carrots Food

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

EASY PRESSURE COOKER POTATOES

Steps:

• Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
• Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

PRESSURE COOKER POT ROAST WITH POTATOES AND CARROTS

Steps:

• Set Pressure Cooker to "SAUTE."
• Stir together salt, pepper, and paprika. Season roast with mixture, rubbing it gently into the meat.
• Pour oil in the bottom of the Pressure Cooker, then sear each side of the roast, cooking 2-3 minutes each.
• Add onions, beef broth, Worcestershire, and Garlic Butter. Place lid on pot and turn to locked position. Set time (on Manual) for 80-100 minutes.
• When done, release pressure.
• Add potatoes and carrots, then cook again for 10 minutes.
• Release pressure.
• Remove meat, potatoes, carrots, and onions.
• Stir together water and cornstarch, then add to the liquid, and set to "SOUP." Cook until broth has thickened into a gravy.
• Serve.

STEAK AND POTATOES BEEF STEW INSTANT POT PRESSURE COOKER RECIPE

Steps:

• Chop up the red onion and the potatoes into bite size chunks. You want them bigger, but you want to be able to eat them in one bite.
• Place them in the Instant pot.
• Top with the stew meat.
• Season with the minced garlic and steak seasoning.
• Pour the A1 steak sauce and the beef broth over the top of these ingredients.
• Stir to combine. Add the lid make sure the top is set to sealing.
• Press the manual button and set the pressure on high for 10 minutes.
• Once finished, allow it to do the natural release for at least 10 minutes and then do the quick release to finish releasing the pressure.
• Stir together the water and cornstarch. Switch the instant pot to the sauté setting and stir in this cornstarch mixture. Heat for 3-5 minutes until the sauce has thickened.
• Remove the live and serve in bowls with your favorite crusty bread for a complete dinner idea.

PRESSURE COOKER CHICKEN DINNER WITH POTATOES AND CARROTS

Steps:

• Season chicken breasts and thighs with paprika, salt, and pepper. Heat canola oil in the inner steel pot of pressure cooker set to sauté on High. Working in batches, sear chicken in hot oil until golden, about 4 minutes per side. Transfer chicken to a plate. Pour chicken stock and apple juice into the pressure cooker and add onions, scraping any browned bits of food from the bottom of the pot using a wooden spoon. Arrange chicken in one layer in the pot. Place trivet over chicken. Place fingerling potatoes and carrots in steamer basket and place basket onto the trivet. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 5 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Divide chicken, potatoes, and carrots among serving plates and top with parsley and sea salt.

PRESSURE COOKER POTATOES AND CARROTS

Steps:

• 1. Heat oil and butter in pan of pressure cooker over medium-high heat. Add onion slices and saute until onions begin to soften.
• 2. Add remaining ingredients to onions and stir to mix. Lock lid in place and bring to high pressure over high heat. Reduce heat to keep steady pressure and cook for 25 minutes.
• 3. Use quick release and remove lid. Serve.

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 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.

PRESSURE-COOKER MEATLOAF & POTATOES

Steps:

• Heat 1 tablespoon butter in a multicooker on sauté mode until melted. Add bell pepper and onion. Cook, stirring, until softened and beginning to brown, 4 to 6 minutes. Transfer to a large bowl, wipe out the insert and let cool slightly.
• Meanwhile, stack 2 16-inch-long pieces of foil. Coat the top layer with cooking spray.
• Add beef, breadcrumbs, egg, Worcestershire, mustard, garlic powder, 1/4 teaspoon salt and pepper to the bowl with the vegetables. With clean hands, gently knead the mixture to combine; do not overmix. Pat the meat mixture into a loaf shape (about 7 by 4 inches) and transfer to the center of the prepared foil. Fold the edges of the foil up until just touching the loaf and crimp the corners to form a foil "pan" for the loaf to cook in. (The sides of the "pan" should be about 1 to 1 1/2 inches high and no longer than 8 inches, so it can fit in your multicooker.) Spread barbecue sauce on top of the meatloaf.
• Place potatoes in a single layer in the multicooker. Pour broth (or water) into the pan and sprinkle with the remaining 1/4 teaspoon salt. Place a trivet, with the handles facing up, on top of the potatoes. Place the meatloaf on top of the trivet. Close and lock the lid. Cook at high pressure for 20 minutes. Release the pressure and carefully lift the meatloaf out of the pan using the trivet handles. Set aside to rest.
• Remove the potatoes to a medium bowl with a slotted spoon. Add the remaining 1 tablespoon butter and parsley and stir gently until the butter has melted. Gently lift the meatloaf out of the pan and transfer to a cutting board. Cut into 6 slices and serve with the potatoes. (Discard the liquid left behind, or drizzle it over the slices for serving.)

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

PRESSURE COOKER POT ROAST RECIPE

Steps:

• Season the meat with salt and pepper on both sides.
• Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
• Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
• Add in the onion, garlic, chicken stock, and thyme and give it a stir.
• Put the meat back into the pot and secure the lid.
• Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
• When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
• Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
• Select manual and cook at high for 10 minutes.
• When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

HOW TO MAKE PRESSURE COOKER PORK CHOPS WITH CARROTS AND POTATOES

Steps:

• Spray a 6-quart pressure cooker with nonstick cooking spray.
• Brown pork chops on both sides.
• Season pork chops with salt and pepper.
• Sprinkle pork chops with chopped onion.
• Pour the broth and Worcestershire sauce over the mixture.
• Spray your pressure cooker steamer insert with nonstick cooking spray.
• Add the carrots and potatoes to the steamer basket.
• Place the steamer basket over the pork chops.
• Cover the pressure cooker and lock the lid.
• Bring the pressure cooker to high pressure.
• Cook pork chops and vegetables for 13 minutes.
• Release the pressure following your pressure cooker's manufacturer's directions.

SLOW COOKER CHICKEN DRUMSTICKS WITH POTATOES AND CARROTS

Steps:

• Clean and pat the drumsticks dry with a paper towel. Place them a bowl. Add oil (2 tbsp), salt, pepper, garlic, onion, oregano, thyme and rub the seasoning on the drumsticks. Place the chicken in the slow cooker. Place the cut potatoes, carrots on top of the chicken. Drizzle 2 tbsp olive oil on top of the potatoes and carrots.
• Cover with a lid and slow cook on low for 5-6 hours or 2-3 hours on high.
• Transfer the drumsticks to a plate (cover with foil) and set aside until ready to eat. Season potatoes, carrots with salt & pepper to taste.

PRESSURE COOKER CARROTS

Steps:

• Pour water into pot and lower down steamer basket. Put prepared carrot sticks inside trying to overlap the least amount possible.
• Close lid and steam valve. Set to pressure, high, for 3 minutes.
• Quick release steam. Lift lid and turn pot off.
• Lift carrots out, drain water in pot and put carrots into pot without basket.
• Put butter and parsley on top of carrots and put lid back on just to contain the heat and allow the butter to melt around the carrots for a min. or so.
• Lift lid, squeeze with lime and serve. * Can also use baby carrots if you'd 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.