Garlic Herb Roasted Vegetables in Your Pressure Cooker
A quick and delicious dish using your pressure cooker to make perfectly seasoned garlic herb roasted veggies. Tender, flavorful, and versatile for any meal.
Equipment
- 1 Pressure Cooker with sauté function if available
- 1 Mixing bowl
- 1 Baking sheet optional for roasting finish
Ingredients
Main Ingredients
- 1 large Red onion sliced
- 3 large Carrots chopped
- 2 crowns Broccoli chopped into florets
- 2 medium-sized Yellow squash chopped
- 1 Zucchini squash chopped
- 1 Red bell pepper cut into match sticks
- 6 tablespoon Avocado oil divided
- 1 tablespoon Dried herbs of choice thyme, oregano, or rosemary
- 0.5 teaspoon Garlic powder
- 1 teaspoon Sea salt to taste
- 4 large cloves Fresh garlic finely minced
Instructions
Instructions
- Slice and chop all veggies to fairly even pieces so they cook together evenly.
- Preheat your pressure cooker to sauté setting if it has one. Toss veggies in 4 tablespoons avocado oil, dried herbs, garlic powder, and sea salt.
- Add seasoned veggies into the pressure cooker. Drizzle remaining 2 tablespoons of oil on top.
- Lock lid and pressure cook on high for 3 to 4 minutes.
- Quick release pressure when done, then carefully open the lid.
- Optional: Transfer veggies to baking sheet and roast at 425°F for 10 minutes for a caramelized edge.
- Taste and adjust salt if needed. Optionally add lemon juice or fresh herbs before serving.
- Serve warm and enjoy.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months. Reheat in the microwave or skillet for best texture.