Instant Pot Potatoes and Carrots bring comfort food simplicity to your table with a touch of global flair. The pressure cooker technique locks in the earthy sweetness of carrots and the buttery tenderness of potatoes.
Pair it with Kielbasa And Cabbage Soup for a Polish-inspired feast or a light Clear Soup to balance out the richness. The flavors blend seamlessly, with the natural starchiness of potatoes soaking up broths and seasonings beautifully.
This dish is a masterclass in efficiency—quick, nutritious, and endlessly versatile. Whether you’re meal-prepping for the week or need a last-minute side, it delivers every time.
What’s So Great About This Dish?
- Effortless Comfort Food – Toss everything in the Instant Pot, press a button, and let it work its magic. No babysitting required—just tender, flavorful veggies in minutes.
- Pairs Perfectly with Soups – The hearty potatoes and sweet carrots soak up broths beautifully, making them a perfect match for Kielbasa and Cabbage Soup or a delicate Clear Soup.
- Global Flavor Potential – Swap in spices like smoked paprika for a Spanish touch, or add a drizzle of olive oil and herbs for a Mediterranean vibe.
- Great for Meal Prep – These veggies hold up well in the fridge, making them an easy, go-to side for busy weeknights. Just reheat and enjoy!
Instant Pot Potatoes And Carrots Recipe
Instant Pot potatoes and carrots is a quick, flavorful side dish with sautéed onions, carrots, garlic, and potatoes cooked in broth, then finished with butter and herbs. It’s perfect for a comforting, nutritious addition to any meal, all made in one pot in just a few minutes.
Equipment
- Instant Pot or Pressure Cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle (optional)
- Serving dish
Ingredients
- 1 lb carrots, peeled and cut,
- salt and black pepper to taste
- 2 tbsp butter
- 1 cup vegetable stock or broth
- 1½ lbs potatoes
- 2 tbsp butter
- ½ cup chopped green onion and fresh herbs
- 1½ tbsp olive oil
- 2 tsp minced garlic
- 1 cup chopped onions
Instructions
- Start by setting your Instant Pot to SAUTÉ mode.
- Once it says HOT, add the oil and onions.
- Sauté for 5 minutes until the onions are browned and caramelized.
- Add the carrots and sauté for an additional 2 minutes.
- Press CANCEL, and stir in the garlic.
- Add the potatoes and broth to the Instant Pot, then close the lid.
- Set the valve to SEALING and adjust the pressure to high for 5 minutes using the + and – buttons.
- The Instant Pot will take 9-10 minutes to come to pressure, followed by the 5-minute cook time.
- Once the cooking time is up, release the pressure by turning the valve to VENTING (carefully avoiding steam).
- Press CANCEL to stop the cooking process.
- Open the lid and pour out most of the liquid, leaving about 2-3 tablespoons for extra flavor.
- Stir in butter and herbs, then taste and adjust salt and pepper as desired.
- Serve immediately.
Notes
- Carrots can be cut into smaller pieces since they take slightly longer to cook than potatoes.
- Use waxy potatoes like Yukon Gold or fingerling potatoes, leaving the skins on. Avoid russet potatoes as they will fall apart.
- For the broth, you can use powder or paste mixed with water or a ready-made broth for rich flavor.
| Nutrition | Value |
| Calories | 236kcal |
| Carbohydrates | 36g |
| Fibre | 6g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 12g |
