Instant Pot Carrots and Potatoes
Ingredients
The vegetables
-
1
cup
vegetable broth
-
1
pound
red potatoes, scrubbed and cut into quarters
-
1
pound
baby carrots (or regular carrots cut into 1-inch slices)
The flavoring
-
1
tablespoon
butter or ghee (use vegan butter for dairy allergies)
Instructions
- Place the trivet or a steamer basket inside a 6-quart Instant Pot and pour in the vegetable broth.
- Add the potatoes and carrots, then lock the lid and set the time to 5 minutes at high pressure.
- Once the cooking time is up, let the pressure come down naturally for 10 minutes before carefully removing the lid.
- Transfer the cooked vegetables to a serving bowl, add the butter or ghee, and toss to combine. Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
109
Total fat
3g
Total carbohydrates
19.1g
Total protein
2.2g
Sodium
161.2mg
Cholesterol
7.6mg
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