When you need an easy and satisfying side dish that goes with almost any main dish, try this recipe for Instant Pot Potatoes & Carrots. This recipe is naturally gluten-free and vegetarian.

cooked potatoes and carrots

I can’t think of a cozier side dish than potatoes and carrots together. And since you can just purchase baby carrots instead of whole ones, all you have to do is clean and cut the potatoes. Although potatoes and carrots taste amazing with a stew or pot roast, this side dish goes with almost anything!

Why You Need This Recipe

  • Four-ingredient recipes like this one are are budget-friendly and efficient. They’re easy to make and easy to remember. Carrots, potatoes, butter, and vegetable stock are pantry staples which means this one’s easy to make on a whim, too.
  • Carrots and potatoes both last a long time. This means you can plan to make this recipe at the end of the week or even an entire week out and the ingredients will still be fresh.
  • It makes great leftovers. Just reheat in the microwave until warmed through and serve with a rotisserie chicken for an easy second day meal.

Key Ingredients

Red potatoes have a creamy texture but hold their shape while cooking. There’s no need to peel them as the skin is very thin and adds a vibrant red color plus added nutrients.

Baby carrots are already peeled and ready to go. If you have whole carrots you can use them instead. Just peel and cut them into 3 inch sticks.

Vegetable broth adds flavor to the vegetables while simultaneously steaming them during the cooking process.

Butter or ghee is tossed onto the hot vegetables right before serving for added richness and flavor. You can also use vegan or dairy-free butter in place of regular butter.

ingredients for instant pot carrots and potatoes

Recipe Steps

Step One

Place the trivet or steamer basket inside a 6-quart instant pot. Pour in the vegetable broth.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the potatoes and carrots then lock on the lid. Set the time to 5 minutes at high pressure.

how to make instant pot potatoes and carrots

Step Three

Once the cooking time is up, let the pressure come down naturally for 10 minutes. Carefully remove the lid.

Step Four

Transfer the vegetables to a serving bowl. Add the butter or ghee and toss to combine. Serve hot.

a bite of potatoes and carrots

Recipe Tips & Substitutions

  • If you want to reduce the sodium content of this dish, you can use reduced-sodium vegetable broth or water.
  • You can substitute any type of potato for the red potatoes. Just be sure that you cut them into chunks that are about 1-inch in size to ensure that they get cooked through.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  • You can use vegan or dairy-free butter if you follow a vegan diet.

FAQs

Do potatoes get mushy in the instant pot?

Waxy potatoes like the red and yellow types will hold their shape better in the instant pot. Starchy potatoes such as Russet or Idaho may not hold their shape as well but will still taste delicious. See my entire guide for how to boil potatoes in the Instant Pot.

Can I season the vegetables?

Yes! Feel free to use whatever seasonings or seasoning mix you like here. Garlic and herb, lemon pepper, or just salt and pepper all taste great!

What do you serve with cooked carrots and potatoes?

These carbohydrate-rich vegetables pair nicely with a lean protein like roast chicken, turkey, or even steak. You can also serve them tossed with beans and topped with salsa to make them into a main dish. Feel free to get creative!

Other Instant Pot Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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potatoes and carrots

Instant Pot Potatoes and Carrots


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Description

When you need an easy and satisfying side dish that goes with almost any main dish, try this recipe for Instant Pot Potatoes & Carrots. This recipe is naturally gluten-free and vegetarian.


Ingredients

Units Scale
  • 1 cup vegetable broth
  • 1 pound red potatoes, scrubbed and cut into quarters
  • 1 pound baby carrots (or 1 pound regular carrots cut into 1-inch slices)
  • 1 tablespoon butter or ghee (use vegan butter for dairy allergies)

Instructions

  1. Place the trivet or a steamer basket inside a 6-quart Instant Pot.
  2. Pour in the vegetable broth. Then, add the potatoes and carrots (don’t worry if some pieces fall through the trivet to the bottom of the pot).
  3. Lock on the lid and set the time to 5 minutes at high pressure.
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes.
  5. Then, carefully remove the lid.
  6. Transfer the cooked potatoes and carrots to a serving bowl. Add the butter or ghee to the veggies and toss them to combine. Serve hot.

Notes

  1. If you want to reduce the sodium content of this dish, you can use reduced-sodium vegetable broth or water.
  2. You can substitute any type of potato for the red potatoes. Just be sure that you cut them into chunks that are about 1-inch in size to ensure that they get cooked through.
  3. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  4. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release. 
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side dish
  • Method: Instant Pot
  • Cuisine: Healthy

Keywords: instant pot vegetables, instant pot potatoes, instant pot carrots

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