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Instant Pot Potatoes and Carrots

a bowl of cooked baby potatoes and baby carrots

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An easy recipe for Instant Pot potatoes and carrots that makes creamy, tender potatoes and perfectly cooked baby carrots. 

You can serve pressure cooker carrots and potatoes as a side dish with just about anything, including pork butt, chicken and turkey meatballs

Total Instant Pot Cooking Time: 12 minutes to reach pressure + 3 minute cooking time + quick release

Ingredients

Units Scale
  • 2 cups water
  • 1 teaspoon salt + 1/2 teaspoon salt (divided)
  • 2 tablespoons salted butter (optional)
  • 1 to 2 pounds small red, gold or purple potatoes*, quartered
  • 1 to 1 1/2 pounds baby carrots
  • Optional: fresh herbs (chives, parsley) or dried seasoning (lemon pepper, Italian seasoning)

*small potatoes usually have a size of 2 to 3 inches in diameter and/or 3 to 4 1/2 inches in circumference. See the blog post above for detailed photos and information about potato size

Instructions

First, make sure your small potatoes are cut into quarters (or halves, if the potatoes are really small). Then:

  1. Add water and 1 teaspoon salt to the Instant Pot.
  2. Adding 2 tablespoons of salted butter is optional. If adding butter, press the Saute button to heat the water and melt the butter.
  3. Add the baby carrots. The carrots are added first so that they simmer in the water and stay moist.
  4. Layer the potato pieces on top of the carrots. The potatoes are added second so that they are above the water and steam instead of boil.
  5. Season the potatoes with 1/2 teaspoon of salt. Add other seasonings if you want, like Italian seasoning or lemon pepper.
  6. Seal the lid and cook for 3 minutes on high pressure.
  7. When the cooking time is done, do a quick release of the pressure.
  8. Pour the carrots and potatoes into a colander to drain off the water UNLESS you added butter, in which case you can serve the veggies in the flavorful broth.
  9. Add more butter and salt to taste. Fresh herbs like chives and parsley are also great!

Notes

The cooked potatoes and carrots can be stored in the refrigerator for up to 5 days. You can reheat the veggies in the microwave or in a saute pan over medium heat with a drizzle of oil. 

 Remember, the right cooking time is entirely dependent on the size of the potatoes and carrots. If the potatoes and carrots aren't soft enough after 3 minutes, you can always seal the lid again and cook them for another minute or two.