There’s something undeniably satisfying about a dish that’s both effortless and packed with rich, home-cooked flavor. Instant Pot Potatoes and Carrots are exactly that—a simple, hearty side that transforms basic ingredients into a buttery, herb-infused masterpiece in just minutes.
Whether you’re serving this alongside a Sunday roast or as a quick weeknight addition, this dish is proof that the best recipes are often the simplest.
With tender potatoes soaking up the flavorful broth and carrots adding a subtle sweetness, this dish delivers a perfect balance of textures. The Instant Pot does the hard work, locking in moisture and intensifying the flavors in a fraction of the time it would take on the stovetop.
Plus, with just a handful of pantry staples—olive oil, garlic, broth, and a touch of butter—you’re left with a dish that feels indulgent without being heavy. For a complete meal, pair it with Potion Punch for a refreshing contrast or serve alongside Cornbread to soak up every last bit of the delicious buttery sauce.
Best of all, this recipe fits right into a busy lifestyle. A study by the USDA shows that cooking at home reduces sodium intake by up to 77%, making this a smart, healthy choice without sacrificing comfort.
So grab your Instant Pot, let the aroma of garlic and herbs fill your kitchen, and get ready to dig into the easiest, most flavorful potatoes and carrots you’ve ever had.
My Favorite Things About This Recipe!
- It’s quick and foolproof! No need to watch the stove—just toss everything in and let the Instant Pot do the work. Perfect for busy nights!
- The flavor is incredible: The vegetable broth infuses the potatoes and carrots with a deep, savory richness, while the garlic and herbs bring it all together.
- Customizable for any meal: Whether you want it as a side dish or a meal on its own, you can easily adjust the seasoning, add protein, or mix in extra veggies.
- Light yet satisfying: Despite the buttery richness, this dish is surprisingly light, making it a great addition to balanced meals.
- Great for meal prep: It reheats beautifully, making it a go-to for batch cooking and easy leftovers.
Instant Pot Potatoes and Carrots Recipe
Equipment
- Instant Pot (or any electric pressure cooker)
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 1/2 tablespoons olive oil or vegetable oil
- 1 cup chopped onions or more about 1/2 an onion
- 1 pound carrots
- 2 teaspoons minced garlic about 2 cloves or 1/4 tsp garlic powder
- 1 1/2 pounds potatoes cut into 1 inch/2.5 cm pieces, Note 2
- 1 cup vegetable stock or broth
- 1/2 cup chopped green onion and fresh herbs
- 2 tablespoons butter
- salt and black pepper to taste
Instructions
- Set the Instant Pot to Sauté mode, add olive oil, and sauté onions for 2 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, carrots, vegetable broth, salt, and pepper. Stir well to combine.
- Close the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
- Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Open the lid, stir in butter, and garnish with fresh herbs and green onions.
- Taste and adjust seasoning if needed.
- Serve warm as a side dish or enjoy on its own!
Nutrition Info:
| Nutrition | Value |
| Calories | 236kcal |
| Carbohydrates | 36g |
| Protein | 4g |
| Fat | 9g |
| Sugar | 7g |
| Sodium | 534mg |
Useful Tips For This Recipe!
- Use Waxy or Yukon Gold Potatoes – Starchy potatoes like Russets tend to break down too much in the Instant Pot. Yukon Gold or red potatoes hold their shape better while still being tender.
- Cut Carrots Slightly Larger – Carrots cook faster than potatoes, so cutting them into slightly larger chunks helps ensure they don’t turn mushy.
- Deglaze the Pot – After sautéing onions and garlic, add a splash of broth and scrape the bottom to prevent the “Burn” warning from popping up.
- Add Butter at the End – Stirring in butter after cooking keeps the flavor fresh and rich rather than getting lost in the pressure cooking process.
- For a Creamier Texture – Lightly mash a few potatoes after cooking to create a thicker, almost stew-like consistency.
- Boost the Flavor with a Dash of Vinegar – A teaspoon of apple cider vinegar or lemon juice at the end balances the richness and enhances the overall taste.
- Want More Depth? – Add a pinch of smoked paprika or a dash of soy sauce to deepen the umami flavors without overpowering the dish.
- Storage Tip – This dish thickens as it cools, so when reheating, add a splash of broth or milk to bring back the perfect consistency.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
