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Instant Pot potatoes and carrots make cooking effortless!

instant pot potatoes and carrots
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A simple and delicious recipe for Instant Pot potatoes and carrots that is quick to prepare and packed with flavor.

Ingredients

Scale
  • 2 pounds of baby potatoes (or any potatoes you prefer, like Yukon Gold or red potatoes)
  • 1 pound of carrots, peeled and cut into 1-inch pieces
  • 1 cup of vegetable or chicken broth (homemade is best, but store-bought works too)
  • 2 tablespoons of olive oil (for a touch of richness)
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of black pepper (freshly ground is ideal)
  • 1 teaspoon of garlic powder (or 2 cloves of fresh garlic, minced)

Instructions

  1. Prepare the vegetables by washing the baby potatoes and cutting larger potatoes into bite-sized pieces. Peel and cut the carrots into 1-inch pieces.
  2. Add the broth, olive oil, salt, pepper, and garlic powder to the Instant Pot. Layer the potatoes and carrots, with potatoes on the bottom and carrots on top.
  3. Close the lid, set the valve to sealing, and cook on manual or pressure cook setting for 8 minutes.
  4. Once cooking is complete, carefully perform a quick release of the pressure, open the lid, stir the vegetables, and serve.

Notes

  • For a pop of color, mix different types of potatoes.
  • Don’t worry about peeling baby potatoes; their skins are tender.
  • Use a sharp knife for clean cuts.
  • For a richer flavor, sauté onions before adding other ingredients.
  • Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition

Keywords: Instant Pot, potatoes, carrots, easy recipe, side dish

Find it online: https://kitchenuser.net/instant-pot-potatoes-and-carrots-make-cooking-effortless/