Packed full of fresh produce and goodness, this Instant Pot potatoes and carrots recipe guarantees fork-tender chunks of veggies with mouth-watering flavors in every bite. It takes only 35 minutes of pressure cooking (with a lot of hands-off time) to revive the nostalgic flavors reminiscent of the stews from childhood.
Are Instant Pot Potatoes and Carrots Healthy?
Yes, we believe they are. Our Instant Pot potatoes and carrots provide 220 calories per serving and only 11.4 milligrams of cholesterol, with most of the carbs coming from the potatoes.
To make this recipe completely vegan, you can use water or vegetable stock instead of chicken broth and omit both the butter and the brown gravy mix.
- Potatoes: There are a wide variety of potatoes for you to choose from. We recommend using Yukon Gold potatoes to add a bright yellow color to this dish or russet potatoes for their interesting, fluffy texture.
Baby potatoes lend nutty and earthy flavors to our dish with no peeling required. They’re also available in many color varieties such as purple, red, and gold.
In case it’s hard to decide among the varieties, feel free to use a mix of your favorite types and prepare them whatever way you prefer, peeled or unpeeled. Regardless of your choice of potatoes, make sure you wash them properly to avoid getting dirt into the dish.
- Carrots: Baby carrots are our top choice because they save us so much peeling and chopping time. They’re already the same size as the potato pieces!
If you want to use regular carrots in place of baby carrots, you might need to slice or chop them into quarters. As long as the potatoes and carrots are of comparable size and thickness, they’re good to go.
Carrots also come in many colors — there are the purple and red varieties that possess different classes of pigments than the common orange type. Don’t hesitate to have fun with it and add different shades to your dish.
- Seasonings: An aromatic blend of Italian seasonings, salt, ground black pepper, gravy mix, and paprika is used to spice up our potatoes and carrots, which are steamed to tender in the chicken broth.
Of course, the choice for the spice mix is totally up to you depending on your taste and what you have on hand. To cut down the sodium a little bit more, simply swap chicken broth for water — but bear in mind that you’ll need to drain it afterwards.
When it’s done, don’t forget to taste one more time and add some of your favorite spices if desired.
How to Cook Potatoes and Carrots in the Instant Pot
Fork-tender chunks of potatoes and carrots with mouth-watering flavors are done in the Instant Pot in just 7 simple steps:
Sauté garlic and onions in heated olive oil and butter.
Add potatoes, carrots, and veggies to the Instant Pot to sauté.
Stir in chicken broth.
Secure the lid, seal the valve, and cook on the “Meat/Stew” setting. Then perform a quick release.
Leave the lid uncovered, cook on the “Sauté” setting until the gravy thickens.
Portion out onto serving platters. Garnish with parsley and serve hot.
For more detailed instructions, jump right to the recipe section at the bottom of this post.
- Cut Size Matters:
Make sure that the potatoes and carrots are chopped or cubed to the same size so they’ll be able to cook to fork-tender in the same amount of time. The smaller they’re cut, the more quickly they’ll become soft, so adjust the cooking time accordingly.
Please note that the cooking time will stay the same regardless of the number of servings you make.
If you don’t want to submerge the veggies in the broth, consider investing in a steamer basket. It’s convenient in many pressure cooking recipes and not at all pricey.
- How to Store:
Instant Pot potatoes and carrots can keep well in the fridge for up to 5 days. All you need to do is allow the leftover portions to cool down, then put them in an airtight container for storing.
You can also wash and cut the raw veggies beforehand and store them in the fridge until you’re ready to cook a meal.
This dish isn’t recommended for the freezer. It’s best to estimate your desired servings in advance so the leftover portions won’t go to waste if you can’t manage to finish them within the expiry period.
- How to Reheat:
Instant Pot potatoes and carrots can easily be reheated in the microwave for a few minutes until they’re warmed through. If you spare some time for re-seasoning, consider adding the portions back to the Instant Pot to wake the flavors up a bit more, maybe with an addition of some spices and garnishes.
Main Dishes That Go Well With Instant Pot Potatoes and Carrots
These Instant Pot potatoes and carrots can make a perfect side dish to main dishes with meat. Here’s what came to mind when we tried to think of great mains to serve this side with:
- Instant Pot pot roast or beef chuck
- Chicken sandwiches
- BBQ chicken
- Pulled pork — or any dishes with pork in our top Instant Pot pork recipes
- Chicken pot pie
- Chicken and dumplings
- Chicken alfredo
Instant Pot Potatoes and Carrots Recipe
- Add 1 tbsp olive oil and 1 1/2 tbsp unsalted butter to the Instant Pot. Sauté 1 tbsp garlic and 2 oz onions for 2 minutes.
- Add 20 oz baby potatoes, 14 oz baby carrots, 1 tbsp Italian seasonings, 1/4 tsp salt, 1/4 tsp ground black pepper, 1 tsp brown gravy mix, and 1 tsp paprika. Sauté for 5 more minutes.
- Pour 1/2 cup unsalted chicken broth into the Instant Pot. Stir.
- Secure the lid and turn the knob to sealing position. Cook on the “Meat/Stew” setting for 15 minutes. Then move the valve to venting and perform a quick release.
- Leave the pot uncovered, cook on the “Sauté” setting for 5 more minutes until the gravy thickens.
- Portion out onto serving platters. Garnish with parsley and serve hot.