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 .

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.

Instant Pot Potatoes and Carrots

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)

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Instructions

Place the trivet or a steamer basket inside a 6-quart Instant Pot.
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).
Lock on the lid and set the time to 5 minutes at high pressure.
When the cooking time is up, let the pressure come down naturally for 10 minutes.
Then, carefully remove the lid.
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

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.
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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side dish
Method: Instant Pot
Cuisine: Homemade
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
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