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instant pot potatoes and carrots with butter.

Instant Pot Carrots and Potatoes (4-Ingredients)

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5 from 1 review

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


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)


  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.


  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. 


  • 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