Instant Pot Vegetable Medley Corrie Cooks Select the “sauté” function on the instant pot pressure cooker. add oil and rosemary sprig to the pot and sauté for 1 minute. stir in all the remaining ingredients. mix well and cover and secure the lid. select the “manual” function for 6 minutes at high pressure. release the pressure naturally then remove the lid. serve warm. How to make. first, gather the ingredients. combine all the ingredients in the instant pot. lock the lid into place. select the high pressure setting and set the timer to 8 minutes. once the cooking cycle is completed, perform a natural pressure release. serve soup warm.
Instant Pot Vegetable Medley Corrie Cooks 1001 instant pot recipes. 1. instant pot beef and broccoli. the most popular recipe on corrie cooks. a low carb, keto friendly meal you can serve with rice for a complete meal. try this recipe once and you will make it over and over again. feel free to add mushrooms, bell peppers, onions, ground ginger and anything you like 🙂. 2. instant pot. Instructions. pour 1 cup water into the instant pot and arrange a steamer basket on the bottom. place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. secure the lid and move the steam release valve to sealing. select manual pressure cook to cook on high pressure for 0 minutes. Press sauté and add the olive oil to the instant pot. once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. add the steamed vegetables to the pot and stir well to coat them in the garlic infused olive oil, about 30 seconds more. season generously with salt and pepper, then serve warm. Drain water from the carrots, add carrots to the basket, set aside. return pot to the pressure cooker, add cream cheese mixture. select sauté and stir to thin and melt the cheese. add vegetables to the pot and stir gently so the vegetables don’t get mashed. add an extra splash of lemon juice and salt if desired.
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