Instant Pot Vegetable Medley
- 2 tbsp olive oil
- 1 sprig rosemary
- 3 carrots peeled and diced
- 1 1 massive candy potato peeled and diced
- 6 pink potatoes quartered
- 2½ cups butternut squash
- 1 cup water
- salt and pepper to season
Select “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 “Manual” function for 6 minutes at high pressure.
Release the pressure naturally then remove the lid.
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