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.
Servings: 4 servings
- 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.
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.
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