When you need an easy and satisfying side dish that goes with almost any main dish, try this recipe for Instant Pot Potatoes and Carrots tossed with butter. It’s budget-friendly, simple, and kid-friendly. This recipe is naturally gluten-free and vegetarian.

cooked instant pot potatoes and carrots served on a white plate.

I can’t think of a cozier side dish than potatoes and carrots together. If you are really short on time, you can even purchase baby carrots instead of whole ones. That way, all you have to do is clean and cut the potatoes.

Throw everything in the electric pressure cooker and you’re done!

Although potatoes and carrots taste amazing with a stew or pot roast, this side dish goes with almost any main dish recipe.

Instant Pot Potatoes and Carrot Benefits

  • Super simple recipes like this one are budget-friendly and efficient. They’re easy to make and easy to remember. Carrots, potatoes, butter, and vegetable stock are comfort food pantry staples which means this one’s easy to make on a whim, too. You can easily make this recipe vegan or dairy-free by using vegan butter instead of regular butter.
  • Carrots and potatoes both last a long time and are easy to store. 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 your main dish for an easy second day meal.

Ingredients

ingredients for instant pot carrots and potatoes.
  • 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. If you aren’t on a vegan or vegetarian diet, you can also use beef broth or chicken broth.
  • 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. Or, try tossing the veggies with a little bit of olive oil to add flavor to this simple side dish recipe.

Please see the recipe card at the end of this post for the full recipe.

Recipe Steps

how to make instant pot potatoes and carrots.

Step One

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

Please 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.

Step Three

Once the cooking time is up, let the pressure come down naturally for 10 minutes using the natural pressure release.

Carefully remove the lid.

Step Four

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

I hope you agree this this easy recipe is the perfect side dish for the whole family.

a bite of potatoes and carrots made in the instant pot pressure cooker.

Recipe Tips

  • 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 including Russet potatoes, yellow potatoes, Yukon gold potatoes, or baby potatoes. Just be sure that you cut them into chunks that are about 1-inch in size to ensure that they get cooked through.
  • Feel free to add some fresh herbs or dried herbs to add even more great flavor to this dish. I like Italian seasoning, chopped fresh chives, or dried thyme.
  • Store any leftovers in an airtight 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.

Recipe 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! Stir them in at the end right before you serve.

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 when serving this great side dish.

Can I make this potato and carrots recipe in the slow cooker?

Yes! Reduce the broth from 1 cup to 3/4 cup and cook on high for 4-6 hours or low for 6-8 hours.

plate with instant pot cooked potatoes and carrots.

More 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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instant pot potatoes and carrots with butter.

Instant Pot Potatoes and Carrots with Butter

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

  • Total Time: 25 minutes
  • Yield: 4 1x

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. 

Nutrition

  • Serving Size:
  • Calories: 109
  • Sugar: 2.1 g
  • Sodium: 161.2 mg
  • Fat: 3 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 19.1 g
  • Fiber: 2 g
  • Protein: 2.2 g
  • Cholesterol: 7.6 mg

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

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.