1. Wash and scrub the skins of approximately 4-5 lbs of various root veggies: Potatoes of any color; sweet potatoes of any variety; Carrots; parsnips; turnip; beets; onions (remove papery skins); or other root veggies.)
2. Place the rack (or a steamer basket) in the bottom of the stainless steel pot. Add approximately 1 cup of water to the bottom of the stainless steel pot. Place the stainless steel pot inside it’s housing in the Instant Pot multi cooker.

3. Fill the stainless steel pot with the various cleaned root veggies, placing them on top of the rack or in the steamer basket.

4. Put the lid on the instant pot, and twist it to the LOCK position. (Listen for the glissando to know it’s locked.) Be sure to move the lever to the SEALING position.

5. Plug in the Instant Pot and select the STEAM setting by pushing the STEAM button. Next press the + or – button until you get to 12 minutes. That’s it! Now just stand back. The Instant Pot will AUTOMATICALLY START in 10 seconds. (It will beep 3 times to let you know it started, and the display will indicate ON.)

6. At this point, you can walk away and just let the Instant Pot do all the work! (But just so you know what it’s automatically doing without you… It will take about 20 minutes for it to come up to pressure, then it will cook for 12 minutes, then it will slowly release the pressure naturally over the next 25-30 minutes.)

When you come back an hour or more later, the little silver pressure”nailhead” on top of the lid should be down, and you may then unlock the lid and open the cooker. (Actually it won’t let you open the lid if the nailhead is still up, so if for some reason, the silver “nailhead” is still up, then shift the valve to “VENTING” to manually release any remaining pressure. (it will hiss for a bit.) Once the hissing stops, the”nailhead” will drop down, and you may then unlock the lid and open the pot.) And if by chance you don’t make it back until hours later, it’s still ok, because the pot will automatically keep everything warm for hours, until you get back!

Now just open the lid and see your PERFECTLY COOKED ROOT VEGGIES!

7. Turn off the Instant Pot and allow the veggies to cool slightly. Serve immediately, or use tongs to transfer the root veggies to a shallow dish to allow them to finish cooling quicker. Once cool, garnish with herb sprigs (optional) and cover the dish with a lid or foil, and store in the refrigerator, ready for your quick and easy meals and snacks all week long!

*NOTE: When ready to serve, place desired number of cooked root veggies on a microwave safe plate, and heat for 1- 1 1/2 minutes in the microwave oven on high. Slice or mash them, then season with salt, pepper, sliced green onions, and drizzle with Cashew Sour Cream (if desired.)

To make AIP friendly omit: Potatoes