Instant Pot Potatoes and Carrots
Instant Pot Potatoes and Carrots are super quick and so flavorful - with the garlic, thyme and Creole seasoning really taking it up a level.
Equipment
Ingredients
- 3 Tablespoons Butter unsalted
- ½ Cup Yellow Onion diced
- 1-½ lb Carrots peeled and cut into 2" pieces
- 4 Cloves Garlic minced
- 1-½ lb Baby Gold Potatoes
- 1-2 Teaspoons fresh Thyme
- 2 Teaspoons Creole Seasoning
- 1 Cup Chicken Broth
Instructions
- Turn your instant pot to saute mode and add the butter and diced onions and carrots.
- Saute for 5 minutes until the onions are tender.
- Add the minced garlic then press cancel. Allow the garlic to cook about 2 minutes.
- Add the potatoes, fresh thyme and Creole seasoning. Give a stir.
- Pour in the broth and close the lid on the instant pot. Turn the latch to the sealed position.
- Press High Pressure Cook and select 5 minutes.
- After the 5 minutes have completed move the latch carefully to the vent position to do a quick pressure release.
- The potatoes and carrots are now ready to serve.
Notes
If you don't have fresh thyme, perhaps use 1 teaspoon of dried thyme.
If you don't have Creole Seasoning, use Season All, or something like that. If it's not particularly high in salt content you will need to add some salt to the recipe.
When preparing the potatoes try to keep them all around the same size. Any that are bigger cut in half.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 465mg | Fiber: 6g | Sugar: 6g
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