1 lb carrots
1 cup water
1 tbsp extra-virgin olive oil
salt, to taste
pepper, to taste
fresh herbs
parsley
chives
cilantro
Rinse and peel the carrots. Slice off the ends and slice diagonally.
Add water to the Instant Pot and arrange carrots.
Close the Instant Pot lid, set the valve on “Sealing”, and cook on High pressure for 2 minutes. Once completed carefully quick release the steam, remove the lid, and drain the carrots.
In a separate bowl, toss the carrots with extra-virgin olive oil, salt, pepper, and fresh herbs (if using). Serve and enjoy.
Sugar: 11g
:
Calcium: 78mg
Calories: 155kcal
Carbohydrates: 22g
Fat: 8g
Fiber: 6g
Iron: 1mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 726mg
Protein: 2g
Saturated Fat: 1g
Sodium: 163mg
Vitamin A: 37889IU
Vitamin C: 13mg
