Instant Pot Potatoes and Carrots cook in just minutes, with perfectly tender results. Instant Pots are a great way to cook delicious side dishes for everyday dinners or even your holiday meal!
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I have to admit I was a little skeptical of Instant Pots when they first came out. It seemed a little intimidating, however with a few tips anyone can use this pressure cooker to make an easy recipe. If you need a great side dish try this potatoes and carrots recipe. It’s perfect with chicken breasts, chuck roast or seafood.
Can you steam potatoes and carrots together?
It is important when cooking different types of vegetables together to keep in mind how quickly they cook and pair similar textures together. Also cutting them into similar sized pieces so they cook uniformly helps.
I found the potatoes and carrots cooked perfectly in the instant pot. The potatoes had a soft, buttery texture and the carrots were tender and sweet.
I used baby gold potatoes or Yukon gold potatoes. I still chopped the baby potatoes into quarters so they were a bite sized piece. I like the texture of gold potatoes more than Russet potatoes. The gold potatoes have a buttery texture with only a tablespoon of olive oil, making this an extremely healthy side dish.
I also opted for whole carrots rather than baby carrots. Baby carrots are grown to be more tender which means they cook faster. By using whole carrots they will cook at the same rate as the potatoes.
Tips for using an Instant Pot
An Instant Pot is a brand of electric pressure cooker. It cooks food under high pressure with a tight seal that keeps steam from escaping. The steam cooks food in a fraction of the time of a regular pot of boiling water or slow cooker!
This is important to remember because it seems impossible that by setting your Instant Pot for 3 minutes you could have perfectly tender potatoes and carrots, but it is absolutely possible!
Your Instant Pot is actually beginning the cooking process as it gets to pressure. This takes about 10 minutes before the count down begins. Also after the 3 minutes is up it will continue to cook as it depressurizes. It’s always important to know that when Instant Pot recipes say the cook time is 3 minutes it’s really closer to 15 to 20. If you have never used an Instant Pot check out this step-by-step guide.
How to cook potatoes and carrots in an Instant Pot
I like to add a little flavor to the vegetables by sautéing garlic. You can add olive oil and minced garlic to the bottom of the pot and turn to the sauté mode. It is important to NEVER put the lid on when it is in sauté mode. Sauté for about 30 seconds and add the vegetables and stir well to coat with oil. Then add 1 cup water, fresh parsley, salt and black pepper. You do not need a steamer basket for this recipe, everything is added to the pot.
At this point you can close the lid and turn the valve to the “sealing” position. Press the Pressure button and then use the minus button to select 3 minutes.
The Instant Pot will take a few minutes to pressurize, you will hear it begin to make some hissing noises as the water begins to heat.
After the 3 minutes the Instant Pot will begin a count down for natural release. After two minutes you will need to release pressure with the quick release method. Carefully using the end of a wooden spoon, turn the valve allowing the steam to escape. Make sure to keep your face back and away from the steam.
Now you can drain the water from the potatoes and carrots. Plate the vegetables in a serving bowl and garnish with additional parsley.
If you try this recipe for Instant Pot Potatoes and Carrots, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for other Instant Pot recipes? Try these!
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Instant Pot Potatoes and Carrots
- Instant Pot
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound baby gold potatoes, cut in half or quarters
- 1 pound carrots, peeled and cut in half
- 1 cup water
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Turn instant pot to the sauté position. Add olive oil and garlic and cook for 30 seconds while stirring.
- Add potatoes, carrots, parsley, salt and pepper.
- Stir well and pour water over top.
- Close lid to Instant Pot. Add valve turning to the seal position.
- Set for three minutes. The instant pot will take several minutes to come to pressure. Then the count will come on the screen and count down from three minutes.
- When the three minutes on the Instant Pot have finished allow the pot to naturally release pressure for 2 minutes. Then move the steam release valve to the venting position.
- Once the steam has released the float valve will drop so you know it is safe to open.
- Drain the water from the veggies.
- Plate your potatoes and carrots in a bowl or plater. Garnish with additional parsley if desired.