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Instant Pot Potatoes and Carrots Recipe

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.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: instant pot potatoes and carrots, instant pot potatoes and carrots recipe
Servings: 4 servings
Calories: 220kcal
Author: Luna Regina


  • 20 oz baby potatoes halved
  • 14 oz baby carrots
  • 1 tbsp olive oil
  • 1 1/2 tbsp unsalted butter
  • 1 tbsp garlic minced
  • 2 oz onions diced
  • 1 tbsp Italian seasonings
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp brown gravy mix
  • 1 tsp paprika
  • 1/2 cup unsalted chicken broth
  • 2 tbsp parsley chopped


  • 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.
    Step 1: Sauté garlic and onions in heated olive oil and butter.
  • 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.
    Step 2: Add potatoes, carrots, and veggies to the Instant Pot to sauté.
  • Pour 1/2 cup unsalted chicken broth into the Instant Pot. Stir.
    Step 3: Stir in chicken broth.
  • 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.
    Step 4: Secure the lid, seal the valve, and cook on the “Meat/Stew” setting. Then perform a quick release.
  • Leave the pot uncovered, cook on the “Sauté” setting for 5 more minutes until the gravy thickens.
    Step 5: Leave the lid uncovered, cook on the “Sauté” setting until the gravy thickens.
  • Portion out onto serving platters. Garnish with parsley and serve hot.
    Step 6: Portion out onto serving platters. Garnish with parsley and serve hot.


Serving: 1serving | Calories: 220kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 298mg | Potassium: 891mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14131IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg