Yesterday was Dale's birthday and we got together for lunch. I made these and wanted to keep track of my recipe for future reference.
Instant Pot Potatoes and Carrots
2-3 T. olive oil
1 onion cut in chunks
1 1/2 lbs. mini carrots
4 cloves of garlic
10 yukon gold potatoes, cut in 1 inch chunks
2 c. water or broth
1/2 c. fresh chives and parsley, finely chopped
4 T. butter
salt and pepper
Place oil in instant pot on saute and add the onions. When the onions are carmelized add the carrots and garlic. Saute a few more minutes and turn off. Add the potatoes, water and fresh herbs. Cook on High for 5 minutes. Natural release for 5 minutes and then quick release remaining pressure. Drain most of the liquid off. Top with butter and salt and pepper. Serve.
