Instant Pot Potatoes & Carrots

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Instant Pot Potatoes & Carrots are a great side dish for anything you’re serving, and they can be made in just 3 minutes in the Instant Pot, cooked to perfection with just the right amount of bite left.

» You might like these Instant Pot Corn on the Cob or Instant Pot Carrot Cake.

Instant Pot Potatoes and Carrots

Cooking vegetables in the Instant Pot is so easy. I don’t know why I ever shied away from it before. It seems like pressure cooking vegetables would be overkill and they’d turn out all soggy, but that’s definitely not the case. In fact, you can cut the cooking time down to zero if you like a slightly bite.

I prefer to cook these potatoes and carrots for 3 minutes, which gives them just the right amount of tenderness, without them being soggy. This side dish goes with everything, so you can always pop it in the Instant Pot, even at the last minute and have a fantastic dish to serve.

Click to see a step-by-step instruction video.

Ingredients You Need

Since this is an easy side dish, you don’t need a lot of ingredients. The more important thing is that you use high-quality veggies that are fresh and ready.

For the potatoes, you can use any variety you like. Russet potatoes are great. I also use russets for “baked potatoes” in the Instant Pot. But baby red potatoes or Yukon golds are also good. Really any potato goes. You can leave it unpeeled as long as you clean it really good. I’ve done it both ways and they’re really good no matter what.

  • Potatoes – they can be peeled or unpeeled
  • Carrots – I prefer to peel them
  • Hot water – starting with hot water means it takes less time to come up to pressure
  • Salt & pepper
  • Olive oil – this is optional, for garnish if you want. I like the taste it adds.
Instant Pot Potatoes and Carrots

Equipment You Need

You’ll need your Instant Pot, of course. You can use any size you have. You might not be able to fit all of the 4 potatoes and carrots in a 3-quart, but you can try!

You also need a steamer basket. This is so the veggies are kept out of the water. If they’re sitting directly in the water, they’ll get really soggy and fall apart.

If you don’t have a steamer basket, you can use the trivet that came with your Instant Pot to get the veggies out of the water. Just add a piece of tin foil on top and make it into a sort of boat to hold the veggies. I also like to put a few small holes in the tin foil so the steam can get through.

Why Use An Instant Pot?

The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.

If you don’t have one yet, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot for more information.

How to Make Instant Pot Potatoes and Carrots

I realize not everyone is going to make potatoes and carrots side by side, though I recommend trying it for the variety of flavor that it gives. The good part about this recipe is that you can make either of these veggies the exact same way, so even if you don’t cook them together, you can still follow this recipe for cooking either.

Pour the hot water into the inner pot. You don’t have to use hot water, but it helps bring the pressure up quicker and that helps keep the veggies a little more tender.

Place a steamer basket in the inner pot with the potatoes and carrots. If you don’t have a steamer basket, you can place a piece of tin foil on the trivet and put the veggies in there.

Season the veggies with salt and pepper. You could also add any other seasonings you like. Seasoned salt is really good. Some ranch dressing powder is good. Or just some Italian seasoning. Close and lock the lid. Set the vent to sealing.

Press the Pressure Cook button and set to 3 minutes. It will take about 5 minutes to come up to pressure. After cooking, do a quick release of the pressure. If you leave it on Keep Warm for even 2-3 minutes, it will change the texture of the veggies.

That might be okay for you, if you like them with a bit less texture, but I suggest not letting them sit the first time you make them. The second time, you’ll know exactly how you like them.

Instant Pot Potatoes and Carrots

Season as you like, if you didn’t before, or if you didn’t add enough salt for your liking. Drizzle with olive oil before serving, if you like. I love the flavor that olive oil adds to these potatoes and carrots, so I never skip this step. It’s up to you!

>> If you have leftover carrots you might want to try this caramelized carrot soup.

What to Pair This Side Dish With

We all know that potatoes go with everything, so you won’t have a hard time finding something to serve these with. I love them on the side of a pork roast, or served with any chicken dish. How about on the side of a Pork & Sauerkraut made in the Instant Pot!

More Instant Pot Side Dishes to Try

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potatoes and carrots

Instant Pot Potatoes & Carrots

Instant Pot Potatoes & Carrots are a great side dish for anything you're serving, and they can be made in just 3 minutes in the Instant Pot, cooked to perfection with just the right amount of bite left.

Note: Made in a 6-qt Instant Pot

4.90 from 29 votes
Prep Time 5 mins
Cook Time 2 mins
Pressurize Time 10 mins
Total Time 17 mins
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 204 kcal

Ingredients
  

  • 4 medium potatoes peeled or unpeeled and cubed
  • 4 medium carrots peeled and cubed
  • 1 cup hot water
  • Salt & pepper to taste
  • 1/2 tablespoon olive oil for garnish if you want

Instructions
 

  • Pour the hot water into the inner pot. Place a steamer basket in the inner pot with the potatoes and carrots. If you don’t have a steamer basket, you can place a piece of tin foil on the trivet and put the veggies in there.
  • Season the veggies with salt and pepper. Close and lock the lid. Set the vent to sealing.
  • Press the Pressure Cook button and set to 3 minutes. It will take about 5 minutes to come up to pressure.
  • After cooking, do a quick release of the pressure.
  • Season as you like and drizzle with olive oil before serving, if you like.

Nutrition

Calories: 204kcalCarbohydrates: 43gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 55mgPotassium: 1092mgFiber: 6gSugar: 5gVitamin A: 10195IUVitamin C: 46mgCalcium: 46mgIron: 2mg
Keyword Carrots, Potatoes
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Instant Pot Potatoes and Carrots

5 thoughts on “Instant Pot Potatoes & Carrots

  1. Lolabelle says:

    3 stars
    I had to cook the veggies for about 10 minutes (not including the time to build up pressure and releases it 3 times). I tried 4 minutes– very hard, 2 more minutes– still not done, 4 more minutes– done enough although some of the carrots were still hard. Maybe it’s because I used tinfoil and I should have poked holes in it? I didn’t read that tip in the blog post before trying the recipe. I tried to leave space around the edges. Also, it would be helpful to know how small you cut the potatoes for this recipe. It tasted good once the veggies were cooked though, so thanks for sharing! Hopefully I’ll figure out the details eventually.

    • Laura says:

      It’s definitely possible that the foil caused them to cook slower. However, 10 minutes is quite a bit longer than I cook them – for 3 minutes. I cut the pieces into 1″ cubes.

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