Best 2 Pressure Cooker Potatoes And Carrots Recipes

In the realm of quick and wholesome meals, pressure cooker potatoes and carrots emerge as a culinary symphony, a harmonious blend of flavors and textures that will tantalize your taste buds. These humble vegetables, united in the embrace of a pressure cooker, undergo a magical transformation, their natural goodness amplified by the interplay of steam and pressure. Whether you seek a comforting side dish, a hearty main course, or a vibrant addition to your next potluck, the pressure cooker serves as your culinary guide, offering a symphony of flavors that will leave you craving more.

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

Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots image

This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!

Provided by txjackson

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 3/4-inch thick bone-in pork chops
salt and ground black pepper to taste
¼ cup butter, divided
1 cup baby carrots, or more to taste
1 onion, chopped
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4 whole russet potatoes, or more to taste

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.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 g

PRESSURE COOKER POTATOES AND CARROTS

Pressure Cooker Potatoes and Carrots image

This is for a stovetop cooker. Use leftovers in soup. Choose flavor of broth to compliment the meat being served.

Provided by Mikekey *

Categories Vegetables

Time 1h

Number Of Ingredients 8

Ingredients

2 lb red potatoes, cut into 1-inch pieces
2 lb carrots, peeled and sliced into 1-inch pieces
1 medium onion, peeled and sliced
2 Tbsp butter
1 Tbsp olive oil
2 tsp herbes de provence
1 c broth (chicken, beef or vegetable)
salt and pepper, to taste

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.

Tips:

Choose the right potatoes and carrots: For best results, use waxy potatoes like Yukon Gold or Red Bliss, and young, tender carrots. Avoid using starchy potatoes like Russet potatoes, as they tend to fall apart when cooked under pressure.
Cut the vegetables evenly: This will ensure that they cook evenly. Cut the potatoes into 1-inch cubes and the carrots into 1-inch pieces.
Use a flavorful cooking liquid: The cooking liquid will add flavor to the vegetables. You can use water, broth, or a combination of both. For extra flavor, add a bay leaf, a sprig of thyme, or a few cloves of garlic to the cooking liquid.
Don't overcrowd the pot: The vegetables should be in a single layer in the pot. If you overcrowd the pot, the vegetables will not cook evenly.
Cook the vegetables for the correct amount of time: The cooking time will vary depending on the type of potato and carrot you are using. Waxy potatoes will take less time to cook than starchy potatoes, and young carrots will take less time to cook than older carrots. As a general rule, cook the vegetables for 5-7 minutes at high pressure.
Quick release the pressure: Once the cooking time is up, quick release the pressure. This will prevent the vegetables from overcooking.
Season the vegetables to taste: Once the vegetables are cooked, season them to taste with salt, pepper, and any other desired seasonings.

Conclusion:

Pressure cooker potatoes and carrots are a quick, easy, and delicious side dish. They are perfect for busy weeknights or for potlucks and picnics. With a few simple tips, you can make sure that your pressure cooker potatoes and carrots turn out perfectly every time.