Instant Pot Potatoes And Carrots Recipe
Instant Pot potatoes and carrots is a quick, flavorful side dish with sautéed onions, carrots, garlic, and potatoes cooked in broth, then finished with butter and herbs. It’s perfect for a comforting, nutritious addition to any meal, all made in one pot in just a few minutes.
Equipment
- Instant Pot or Pressure Cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle (optional)
- Serving dish
Ingredients
- 1 lb carrots, peeled and cut,
- salt and black pepper to taste
- 2 tbsp butter
- 1 cup vegetable stock or broth
- 1½ lbs potatoes
- 2 tbsp butter
- ½ cup chopped green onion and fresh herbs
- 1½ tbsp olive oil
- 2 tsp minced garlic
- 1 cup chopped onions
Instructions
- Start by setting your Instant Pot to SAUTÉ mode.
- Once it says HOT, add the oil and onions.
- Sauté for 5 minutes until the onions are browned and caramelized.
- Add the carrots and sauté for an additional 2 minutes.
- Press CANCEL, and stir in the garlic.
- Add the potatoes and broth to the Instant Pot, then close the lid.
- Set the valve to SEALING and adjust the pressure to high for 5 minutes using the + and - buttons.
- The Instant Pot will take 9-10 minutes to come to pressure, followed by the 5-minute cook time.
- Once the cooking time is up, release the pressure by turning the valve to VENTING (carefully avoiding steam).
- Press CANCEL to stop the cooking process.
- Open the lid and pour out most of the liquid, leaving about 2-3 tablespoons for extra flavor.
- Stir in butter and herbs, then taste and adjust salt and pepper as desired.
- Serve immediately.
Notes
- Carrots can be cut into smaller pieces since they take slightly longer to cook than potatoes.
- Use waxy potatoes like Yukon Gold or fingerling potatoes, leaving the skins on. Avoid russet potatoes as they will fall apart.
- For the broth, you can use powder or paste mixed with water or a ready-made broth for rich flavor.