MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot Potato Carrot Medley
 Categories: Vegetarian
      Yield: 6 Servings
 
      2 tb Extra virgin olive oil
      1    White onion; diced
      2 lb Baby carrots; cut in half if
           - medium sized
      3 cl Garlic; finely chopped
      4 lb Yukon gold potatoes; halved
           - or if large quartered
  1 1/2 c  Vegetable broth
      1 ts Italian seasoning
      1 ts Spike original seasoning
           Fresh parsley; for garnish
 
  Add oil to the Instant Pot. Saute onions for 5 minutes. Add carrots
  and saute 5 more minutes. Add the remaining ingredients. Stir. Close
  the lid and turn the knob to sealing on top of the Instant Pot. Click
  the "manual" button and set the time to 5 minutes.
  
  Once cooking completes let the pressure valve release naturally,
  about 10 minutes. Dish up into a serving bowl and sprinkle on a bit
  of fresh parsley.
  
  This recipe is best not frozen. The potatoes and carrot medley will
  keep in the fridge for 4 to 5 days.
  
  Recipe by Ginny at veganinthefreezer.com
 
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