Ingredients
Recipe derived from: Epic Vegan Instant Pot Cooking
For marinade:
__Soy sauce, 1/4 cup
__Water, 1/4 cup
__Rice vinegar, 3 spoonfuls
__Liquid smoke, 1 spoonful
__Garlic powder, 1 spoonful
__Onion powder, 1 spoonful
For carrot dogs:
__Carrots, 4 large, peeled
__Hot dog buns, 4 (preferably whole grain)
__Water, 1.5 cups
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Place little metal rack (that came with your instant pot) in the inner pot
Step 2
Add water and place carrots on the rack. Cover with lid
Step 3
Put Instant Pot on manual for 3 minutes on high pressure (Make sure steam release handle is set to 'sealing')
Step 4
When finished, move the steam release handle to 'venting' (watch your hand, steam is hot)
Step 5
Make sure carrots are soft the entire way though by piercing with a fork.
Step 6
Mix marinade ingredients in a container or large, sealable bag.
Step 7
Add carrots and let them marinade for about 12-24 hours. Flip/turn carrots at least once.
Step 8
When you are ready to eat them, remove carrots from marinade and place in Instant Pot.
Step 9
Pour marinade over carrots and hit the sautee button.
Step 10
Turn to high heat. Sautee for about 10-12 minutes.
Step 11
Enjoy carrot dogs on a bun with your favorite toppings!