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Instant Pot Recipe For Roast Potatoes And Carrots

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Instant Pot Roast Potatoes And Carrots Rice Recipe
Instant Pot Roast Potatoes And Carrots Rice Recipe from ricerecipebeans.blogspot.com

If you are looking for a quick, healthy and delicious dinner, look no further than this Instant Pot Recipe for Roast Potatoes and Carrots. This recipe is full of flavor and easy to make in your Instant Pot. The potatoes and carrots are cooked in a flavorful broth and then roasted to perfection in a flavorful butter and herb mixture. Serve this hearty and delicious dish with a side of your favorite vegetables and dinner is served.

Description

This Instant Pot Recipe for Roast Potatoes and Carrots is a delicious and healthy dinner option. The potatoes and carrots are cooked in a flavorful broth and then roasted to perfection in a flavorful butter and herb mixture. This flavorful dish is served with a side of your favorite vegetables for a complete meal.

Prep Time

This recipe takes about 15 minutes of prep time. This includes gathering the ingredients and prepping the potatoes and carrots. Once the ingredients are prepped, the cooking time is very quick.

Cook Time

The cooking time for this recipe is 10 minutes. The potatoes and carrots are cooked in the Instant Pot and then roasted to perfection. This recipe is quick and easy and perfect for a busy weeknight dinner.

Ingredients

  • 1 pound potatoes, peeled and cubed
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup vegetable broth

Instructions

1. Place the potatoes and carrots in the Instant Pot and season with salt, pepper and garlic powder. Add the butter and herbs and stir to combine.

2. Pour in the vegetable broth and stir to combine. Secure the lid and make sure the valve is set to sealing. Cook on high pressure for 5 minutes.

3. When the cooking time is complete, do a quick release of the pressure. Carefully remove the lid and transfer the potatoes and carrots to a baking sheet.

4. Preheat the oven to 425 degrees F. Place the baking sheet in the oven and roast for 10 minutes, or until the potatoes and carrots are golden brown and crispy.

5. Remove from the oven and serve with your favorite side dish.

Equipment

  • Instant Pot
  • Baking sheet
  • Measuring cups and spoons
  • Knife
  • Cutting board

Notes

This recipe can be easily doubled or tripled. If doubling or tripling, add an extra minute or two to the cooking time.

Nutrition: Per Serving

  • Calories: 189
  • Fat: 8 g
  • Carbohydrates: 25 g
  • Protein: 4 g
  • Fiber: 5 g

Recipe Tips

This recipe is perfect for meal prepping. The potatoes and carrots can be cooked in the Instant Pot and then transferred to an airtight container and stored in the refrigerator. When ready to eat, simply reheat in the oven or microwave and serve with your favorite side dish.

If you don’t have fresh herbs, you can use dried herbs. Use 1 teaspoon of each dried herb for every 1 tablespoon of fresh herbs.

If you don’t have an Instant Pot, you can use a large pot or Dutch oven on the stovetop. Follow the same instructions, but cook over medium-high heat for 15-20 minutes, or until the potatoes and carrots are tender.


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