Pressure Cooker Potatoes And Carrots Recipes

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.

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.

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.

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.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

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.