Wash the potatoes and pat dry. Cut any of the larger potatoes in 1-2 inch chunks. Peel and chop the carrots in 1-2 inch chunks. Set aside.
Press the Saute button on the Instant Pot and add the coconut oil. When HOT appears on the display add the potatoes in a single layer. Let saute for 5-6 minutes stirring intermittently letting them brown and crisp. Remove the potatoes from the pot and place in a small bowl. Set aside. Add the carrots in a single layer and let saute for 5-6 minutes stirring intermittently letting them brown and crisp.
Add the potatoes back into the pot. Stir in the remaining ingredients.
Press the Cancel button. Close and lock the lid making sure the floating valve is set on Seal. Press the Pressure Cook button and set for 8 minutes.
Once done, do a quick release.
Serve hot and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/10/24/instant-pot-fingerling-potatoes-and-carrots/