How To Make: Pressure Cooked Potatoes & Carrots!

This recipe is my favorite with slow-roasted steak, and also tastes delicious!

PS: This recipe makes about 4 servings.

Ingredients:

3 Medium Russet Wedges

3 Carrots

1/2 Of A Small Onion (Minced)

1 TSP Of Fresh Garlic (Minced)

1 TBSP Of Oil

1 TBSP Of Chicken Bouillon (Stirred Into One Cup Of Hot Water)

1/2 TSP Of Salt

1/2 TSP Of Black Pepper

1/2 TSP Of Chili Powder

1/2 TSP Of Paprika

1/2 TSP Of Garlic Powder

1/2 TSP Of Onion Powder

1/2 TSP Of Dried Rosemary

Directions:

Peel, wash, and cut the potatoes and carrots into small bite-sized pieces.

Then into a mug pour the chicken bouillon and water, along with all the other spices.

Mix thoroughly.

Into the ninja foodie, use the sauté setting and pour the oil, onion, and garlic.

Cook until they become aromatic, or until golden brown.

Then add the potatoes and carrots, followed by the water mixture.

Turn the sauté setting off and put the pressure cooker lid on.

Pressure cook for 3-4 minutes.

Follow pressure cooking procedures and be careful.

Once it is done, serve and enjoy!