First, wash and cut your vegetables. Remember to cut them into nearly equal-sized pieces since we will pressure cook them. The size is really important because you will never want mushy carrots and potatoes.
If you cut them too small, they tend to fall apart at the end of cooking. The carrots and potato pieces need to be similar in size, so they both will cook at the same time. Since I have cut them into 1-inch size pieces, the cooking time is just 3-minutes. If you cut into big chunks, the cooking time may vary.
Once the veggies are cut into required sized pieces, take them in a ziplock bag and add all the herb, spice, seasonings and half of the oil. Give a good mix by shaking until evenly coated. Now add the vegetables to a steamer basket or an instant pot pot-in-pot(I used this version) and place on the trivet. Now add the vegetable broth if using pot in pot method.
Pressure cook for 3-minutes in the manual setting. After pressure cooking time, carefully quick-release pressure. Remove the carrots and potatoes and set the instant pot into sauté mode.
Add remaining oil and once hot, add carrots and potatoes. Allow them to brown a little from all the sides and the broth dries up. Add fresh herbs(parsley or cilantro) and switch off the instant pot.