Classic Pot Roast is comfort food at it's best, made with potatoes and

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Step Two: Prepare the Instant Pot. Pour the hot water into the inner pot. You don't have to use hot water, but it helps bring the pressure up quicker and that helps keep the veggies a little more tender. Place a steamer basket in the inner pot with the potatoes and carrots.

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Place all of the prepped veggies into a large zip top baggie. Pour 2 tbsp of oil into the baggie, zip the top and shake to evenly coat the veggies. Open the bag and pour two packets of onion soup mix into the bag. Again, shake until evenly coated. Pour 1 1/2 cups of water into the liner of your Instant Pot.

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Add a cup of water to the Instant Pot, then place a steamer basket or trivet inside. Place the carrots and potatoes in the basket, then secure the lid and set the Instant Pot to cook on high pressure for 2-3 minutes. Once the cooking time is complete, use the quick release to release the pressure, then carefully remove the vegetables from the.

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Add in your olive oil and onions and saute for about 90 seconds, stirring occasionally. Add in potatoes and carrots in Instant Pot and stir to combine. Set your pressure cooker to manual pressure cook and adjust the cook times to 5 minutes using the +/- keys. Quickly release the pressure when finished.

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Add the chopped potatoes and carrots to the steamer basket. Lock the lid in place and set the Instant Pot to cook on high pressure for four minutes. Once the cooking time is complete, carefully release the pressure from the Instant Pot using the quick release valve. This will prevent the vegetables from overcooking.

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Step 4: Cook 3 minutes, quick release. Step 5: If the veggies were cooked in only salted water, first drain off the water in a colander, then transfer the cooked carrots and potatoes to a serving bowl. If they were cooked in butter + water, then transfer the flavorful broth and the veggies to a serving bowl together.

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Be sure to do a Natural release for those 5 minutes. This will help seal in the flavors and finish the cooking process. You can brown your sausage ahead of time if you prefer. Just add your sausage to your Instant pot with a little bit of butter on saute. Cook them for 1-2 minutes per side.

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The smaller they are the softer they will get. Pour 1.5 cup of liquid into your pressure cooker inner pot. Lower a vegetable steamer into the bottom. Put cubed vegetables inside the basket, sprinkle with salt and pepper and a few thin slices of butter too so that melts as it steams. Close lid and steam valve.

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Usually, carrots tend to cook at a faster time when cooking in the instant pot. However, when cooking potatoes and carrots in the instant pot, you will need to adjust the time based on the potatoes. Potatoes usually take a minimum of 4 minutes in the instant pot , maybe less when the potatoes are diced.

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Saute the onions for 5 minutes, then add the carrots and saute for another 5 minutes. Next, add potatoes and the remaining ingredients and stir gently. After that, shut the lid of the pot, turn the knob to seal it, and click the "manual" button. Set the timer for 5 minutes, and let the instant pot complete the cooking process.

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Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated. Pour mixture into the pressure cooker and spread out evenly. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes.

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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.

Classic Pot Roast is comfort food at it's best, made with potatoes and

In a bowl, mix olive oil, maple syrup, paprika, cumin, salt and cayenne pepper. Add the potatoes and carrots to the bowl and mix well. Put the potatoes and carrots inside the Instant Pot. Cover with the air fryer lid and AIR FRY at 400 °F for 10 minutes. Open the lid, Toss, and add rosemary to taste.

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All take under 5 minutes. If you want to save a lot of time, you can use bagged baby carrots. In any case, we only need to add butter, salt, and pepper to this simple and quick side dish. Carrots should be peeled and cut into 1″ pieces. Potatoes are best if you keep the skin on, washed and cubed into similar sizes is best.

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The cooking time for potatoes will depend on the size and type of potato you are using. For whole, medium-sized potatoes, the cooking time is around 12-15 minutes on high pressure. If you're slicing or cubing the potatoes, the cooking time can be reduced to 8-10 minutes. Again, consider the desired texture you want for your potatoes and.

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First, you'll set the Instant Pot to sauté and heat the oil. Sauté the onions and carrots for 2-3 minutes until the onions soften and become translucent. Turn off the heat and stir in the garlic. Add Potatoes and Cook. Next, you'll add the baby yellow potatoes and the Italian seasoning, stirring to coat well. Seal the lid and cook for 5.