Recipe derived from: Epic Vegan Instant Pot Cooking
__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
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
Place little metal rack (that came with your instant pot) in the inner pot
Add water and place carrots on the rack. Cover with lid
Put Instant Pot on manual for 3 minutes on high pressure (Make sure steam release handle is set to 'sealing')
When finished, move the steam release handle to 'venting' (watch your hand, steam is hot)
Make sure carrots are soft the entire way though by piercing with a fork.
Mix marinade ingredients in a container or large, sealable bag.
Add carrots and let them marinade for about 12-24 hours. Flip/turn carrots at least once.
When you are ready to eat them, remove carrots from marinade and place in Instant Pot.
Pour marinade over carrots and hit the sautee button.
Turn to high heat. Sautee for about 10-12 minutes.
Enjoy carrot dogs on a bun with your favorite toppings!