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This image shows a plate of Instant Pot potatoes and carrots, sautéed with caramelized onions and garnished with freshly chopped cilantro, served on a white round plate.

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Time to pressure 9 minutes
Course Side Dish
Cuisine American
Servings 5 people
Calories 236 kcal

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.
    This image shows onions being sautéed in an Instant Pot until golden brown and caramelized, adding deep flavor to the dish.
  • Sauté for 5 minutes until the onions are browned and caramelized.
  • Add the carrots and sauté for an additional 2 minutes.
    This image shows onions being sautéed in an Instant Pot until golden brown and caramelized, adding deep flavor to the dish.
  • Press CANCEL, and stir in the garlic.
    This image shows freshly chopped carrots being added to an Instant Pot with caramelized onions, enhancing the sweetness and texture of the dish.
  • Add the potatoes and broth to the Instant Pot, then close the lid.
    This image shows diced potatoes and vegetable broth being poured into an Instant Pot, ready to be pressure-cooked until tender.
  • 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).
    This image shows the lid being lifted off the Instant Pot, revealing perfectly cooked potatoes and carrots inside.
  • 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.
    This image shows a pat of butter melting over the potatoes and carrots while fresh herbs are sprinkled on top for added flavor.
  • Serve immediately.
    This image shows a plate of Instant Pot potatoes and carrots, garnished with fresh chopped cilantro and ready to serve.

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.