If you’re a fan of fresh potatoes and carrots, then you’ll absolutely adore Instant Pot potatoes and carrots.These veggies shine when paired with butter, garlic, and your favorite seasonings, adding that extra “wow” to your next roast dinner.
You have the freedom to customize your carrots and potatoes with your preferred seasonings, whether you choose to roast them or not. They make a wonderful addition to any roast dinner spread.
Instant Pot Potatoes and Carrots are a simple and quick way to whip up a flavorful side dish with minimal effort. The chicken broth gives them a rich flavor that complements the veggies perfectly. This versatile side dish can be enjoyed with any meal, from everyday dinners to special occasions like Thanksgiving or Christmas.
Plus, it frees up space in your oven and on the stove!I consider this dish the epitome of comfort food—it’s hearty, homemade goodness that warms the soul and is sure to be a hit with the whole family. Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days.
If you have leftovers and want to save them for later, this recipe freezes beautifully. Just store the leftovers in a freezer-safe container for up to 3 months.
Instant Pot Potatoes and Carrots Recipe
Equipment
- Instant pot
Ingredients
- 2 cloves Garlic chopped small
- 1 tbsp Olive oil
- 1 pound Baby gold potatoes cut into halves or quarters
- 1 pound Carrots peeled and cut in halves
- 1 cup Water
- 2 tbsp Fresh parsley chopped small
- ½ tsp Black pepper
- ½ tsp Salt
Instructions
- Prep: First, chop the garlic into tiny pieces and gather all your ingredients together.
- Sauté: Turn on your Instant Pot and choose the sauté option. Add olive oil and chopped garlic, then stir and cook for about 30 seconds.
- Add Veggies: Put in the potatoes, carrots, chopped parsley, salt, and pepper. Mix them all together really well.
- Add Water: Pour the water over the veggies in the pot.
- Pressure Cook: Shut the lid tight on the Instant Pot and make sure the steam release valve is closed.
- Set Time: Cook everything for three minutes. It might take a little while for the Instant Pot to get hot, and then it’ll start counting down from three minutes.
- Natural Release: After cooking, let the pressure go down by itself for 2 minutes.
- Venting: Carefully turn the steam release valve to let out any extra pressure using a wooden spoon. Watch out for the hot steam.
- Open Pot: When it’s safe, open up the Instant Pot lid.
- Drain and Serve: Carefully pour out any leftover water from the veggies. Put them on a plate or in a bowl, and if you want, sprinkle some extra chopped parsley on top.
Notes
- Make sure not to pack too many veggies into the Instant Pot. Leave some space for them to cook evenly.
- Adding a sprinkle of fresh herbs, like parsley, before serving can add a pop of color and flavor to your dish.
- Enjoy your potatoes and carrots straight out of the Instant Pot for the best flavor and texture.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 198 kcal |
| Fat | 5g |
| Cholesterol | 2mg |
| Sodium | 265mg |
| Carbohydrates | 35g |
| Fibre | 5g |
| Sugar | 4g |
| Protein | 6g |
Why Do Potatoes and Carrots Take So Long to Cook?
Potatoes and carrots can take a while to cook, especially if they’re cut into the same size. Carrots might need a bit more time because they have sugar in them, while potatoes are mostly starch. Also, carrots have less water than potatoes.
Can You Peel Carrots and Potatoes Ahead of Time?
Yup, you can get your veggies ready ahead of time! Just wash, dry, peel (if needed), and chop them up. This makes cooking later or using them in recipes like soups or stir-fries a breeze.
How Do You Store Carrots and Potatoes?
To keep your carrots and potatoes fresh, store them in a cool, dark, dry spot outside of the fridge. They’ll stay good for a long time, sometimes even a couple of months, if you store them right.
