Instant Pot Potato Carrot Medley
Ingredients
- 1 onion white diced
- 4 pound potatoes – Yukon gold cut into chunks, usually in half or fourths
- 1 pound carrots – baby carrots cut in half if medium sized
- 1 1/2 cup vegetable broth
- 3 sprigs Fresh Rosemary chopped finely (reserving some for garnish)
- salt and pepper to taste
- 2 tsp garlic powder optional
Instructions
- Add all ingredients to the instant pot, stirring to combine.
- Close the lit and click the “manual” button. Set the time to 5 minutes.
- Once cooking completes let the pressure valve release naturally (about 10 minutes)
- Serve immediately and garnish with a sprig of fresh rosemary.
Nutrition
Calories: 283kcalCarbohydrates: 59gProtein: 7gFiber: 10gSugar: 11g
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