Can I use a trivet for this recipe?

I don't recommend using a trivet for this recipe, which lifts the veggies out of the water. Baby carrots will be more moist and flavorful if they cook directly in the water, which is why this recipe adds them first. Then, the potatoes are layered on top to steam. To separate the veggies from the water after they cook, gently transfer everything to a colander to drain.

Can I cook only potatoes or only carrots, instead of both?

Yes. See the sections above labeled "Instant Pot Potatoes" and "Instant Pot" carrots for specific instructions.

Can I use this recipe for Sweet Potatoes?

No, sweet potatoes have a different cooking time. Check out my recipe for Instant Pot sweet potatoes .

How should I flavor the potatoes and carrots?

Butter and fresh herbs add wonderful flavor to the cooked potatoes and carrots. You can also add lemon pepper, seasoning salt, or Italian seasoning. If you love garlic, then saute fresh garlic in olive oil on the stove and pour it over the cooked vegetables.

What should I do with leftovers?

Leftovers can be warmed in the microwave. You can also saute leftovers in a pan with garlic and olive oil.

Instant Pot Potatoes and Carrots

Name: Instant Pot Potatoes and Carrots
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: American
Ingredients: 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)

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 and turkey meatballs.

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

Author: Jenny - Kitchen Skip
Prep Time: 5
Cook Time: 3
Total Time: 8 minutes
Yield: 4 to 6 servings 1x
Category: Side Dishes
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

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

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Instructions

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

Add water and 1 teaspoon salt to the Instant Pot.
Adding 2 tablespoons of salted butter is optional. If adding butter, press the Saute button to heat the water and melt the butter.
Add the baby carrots. The carrots are added first so that they simmer in the water and stay moist.
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.
Season the potatoes with 1/2 teaspoon of salt. Add other seasonings if you want, like Italian seasoning or lemon pepper.
Seal the lid and cook for 3 minutes on high pressure.
When the cooking time is done, do a quick release of the pressure.
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.
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.

Find it online: https://www.kitchenskip.com/instant-pot-potatoes-and-carrots/