Instant Pot Potatoes and Carrots
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!
Servings: 4
Equipment
- Instant Pot
Ingredients
- 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
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- 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. Turn steam release 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. Use a wooden spoon to do this and keep your face away from the steam as it escapes.
- 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.
Notes
Remember with an Instant Pot that the cook time is set for 3 minutes but there is also time that the Instant Pot is coming up to pressure. This should take around 5 extra minutes.