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Instant Pot Carrots and Potatoes

by Sophie

Instant Pot Carrots and Potatoes Medley is flavorful and super quick when made in the instant pot. This tasty potato and carrots side dish is spicy, well-seasoned and perfect for your holiday spread. And to make this carrot and potatoes side-dish, you just need 30-minutes from start to finish.

Instant pot carrots and potatoes

I had a bounty of organic carrots and potato harvest this year. I love to grow veggies in my small organic garden, and this was the first time I grew carrots in my garden. Some were really big and juicy whereas many were thin, long and out-of-shape. But I loved the fresh, sweet flavor of homegrown carrots and potatoes.

organic, home-grown carrots and potatoes

This colorful carrots and potatoes are perfect for this instant pot vegetable medley. But you can always baby potatoes and carrots for this recipe. If using full-size potatoes and carrots, make sure to dice them to nearly similar sizes to use in this recipe. You can also use the tri-color purple, red and gold potatoes for this recipe. Peeling potatoes is not necessary. Since I have used baby potatoes for this recipe, I didn’t peel them. The skin on potatoes also adds a nice, earthy flavor to this dish.

carrot and potatoes in instant pot

This recipe doesn’t use robust Indian spices, but feel free to use curry powder and similar Indian spice mix for this recipe. I am including both options(American spice blend and Indian spice blend) in this recipe so that you can choose the spice option based on your preference.

instant pot carrots and potatoes

This instant pot carrots and potatoes makes a perfect side dish and is 100% vegan. You can always modify the recipe and use animal fat or cheese while making this dish. My vegetarian family loves a dash on parmesan on this dish.

How to make instant pot carrots and potatoes?

IP potatoes and carrots

Spicy and Herby Version: 1 tablespoon extra virgin olive oil, 1 tbsp dried onion flakes, 3 cloves garlic finely chopped or minced, 1 lb of baby potatoes medley (purple, red and gold)(cubed to 1-inch pieces), 1/2 lbs carrots – cut into 1-inch thick pieces, 1/2 cup vegetable broth (no-chicken vegan broth mix mixed in ½ cup water), 1 teaspoon Italian seasoning, 1 teaspoon Spike original seasoning, fresh parsley for garnish

Indian Curry-Spiced Version: 1 tablespoon Avocado oil, 1 tbsp dried onion flakes, 3 cloves garlic finely chopped or minced, 1 lb of baby potatoes medley (purple, red and gold)(cubed to 1-inch pieces), 1/2 lbs carrots – cut into 1-inch thick pieces, 1/2 cup vegetable broth (or water), 1 tbsp Indian curry powder, 1 teaspoon Coriander powder, ½ teaspoon red chili powder, ½ teaspoon turmeric powder, Salt to taste, fresh cilantro for garnish

Method of Making Instant Pot Carrots and Potatoes:

How to make instant pot carrots and potatoes
  • First, wash and cut your vegetables. Remember to cut them into nearly equal-sized pieces since we will pressure cook them. The size is really important because you will never want mushy carrots and potatoes.
  • If you cut them too small, they tend to fall apart at the end of cooking.  The carrots and potato pieces need to be similar in size, so they both will cook at the same time.
  • Since I have cut them into 1-inch size pieces, the cooking time is just 3-minutes. If you cut into big chunks, the cooking time may vary.  
  • Once the veggies are cut into required sized pieces, take them in a ziplock bag and add all the herb, spice, seasonings and half of the oil.
  • Give a good mix by shaking until evenly coated. Now add the vegetables to a steamer basket or an instant pot pot-in-pot(I used this version) and place on the trivet. Pressure cook for 3-minutes in manual setting. If using the pot in pot method, add the broth with the veggies.
  • After pressure cooking time, carefully quick release pressure. Remove the carrots and potatoes and set the instant pot into sauté mode.
  • Add remaining oil to the inner pot and once hot, and add carrots and potatoes. Allow them to brown a little from all the sides and the broth dries up.
  • Add fresh herbs(parsley or cilantro) and switch off the instant pot. Serve warm.
Instant pot carrots and potatoes
Instant pot carrots and potatoes

Instant Pot Carrots and Potatoes

Instant Pot carrots and potatoes Medley is flavorful and super quick when made in the instant pot. This tasty potato and carrots side dish is spicy, well-seasoned and perfect for your holiday spread. And to make this carrots and potatoes, you just need 30-minutes from start to finish.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: 30-minute vegan dinner, carrots and potatoes, easy sides, instant pot carrots and potatoes, Instant pot side, potato medley
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 10
Calories: 175kcal
Author: Sophie
Cost: $6

Equipment

  • Instant pot

Ingredients

Spicy and Herby Version

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp dried onion flakes
  • 3 Cloves garlic finely chopped or minced
  • 1 Lb baby potatoes medley (purple, red and gold)(cubed to 1-inch pieces)
  • 1/2 Lb carrots – cut into 1-inch thick pieces
  • 1/2 Cup vegetable broth (no-chicken vegan broth mix mixed in ½ cup water)
  • 1 Tsp Italian seasoning
  • 1 Tsp Spike original seasoning
  • fresh parsley for garnish

Indian Curry-Spiced Version

  • 1 Tbsp Avocado oil
  • 1 Tbsp dried onion flakes
  • 3 Cloves garlic finely chopped or minced
  • 1 Lb baby potatoes medley (purple, red and gold)(cubed to 1-inch pieces)
  • 1/2 Lb carrots – cut into 1-inch thick pieces
  • 1/2 Cup vegetable broth (or water)
  • 1 Tbsp Indian curry powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp red chili powder
  • 1/2 Tsp turmeric powder
  • Salt to taste
  • fresh cilantro for garnish

Instructions

How to make Instant Pot Potatoes and Carrots?

  • First, wash and cut your vegetables. Remember to cut them into nearly equal-sized pieces since we will pressure cook them. The size is really important because you will never want mushy carrots and potatoes.
    organic, home-grown carrots and potatoes
  • If you cut them too small, they tend to fall apart at the end of cooking. The carrots and potato pieces need to be similar in size, so they both will cook at the same time. Since I have cut them into 1-inch size pieces, the cooking time is just 3-minutes. If you cut into big chunks, the cooking time may vary.
    carrot and potatoes in instant pot
  • Once the veggies are cut into required sized pieces, take them in a ziplock bag and add all the herb, spice, seasonings and half of the oil. Give a good mix by shaking until evenly coated. Now add the vegetables to a steamer basket or an instant pot pot-in-pot(I used this version) and place on the trivet. Now add the vegetable broth if using pot in pot method.
  • Pressure cook for 3-minutes in the manual setting. After pressure cooking time, carefully quick-release pressure. Remove the carrots and potatoes and set the instant pot into sauté mode.
    Pressure cooking in instant pot
  • Add remaining oil and once hot, add carrots and potatoes. Allow them to brown a little from all the sides and the broth dries up. Add fresh herbs(parsley or cilantro) and switch off the instant pot.
    Instant pot carrots and potatoes
  • Serve warm.
    instant pot carrots and potatoes

Notes

  • Remember, the size of the veggies matters when cooking in the Instant Pot. Therefore, try to keep the size of the carrots and potatoes almost the same.
  • To make this recipe super easy, mess-free and quick, use a steamer basket or pot inside the pot.
  • You can wash and peel the potatoes or leave the skin on them.
  • You can use the cooked broth to make a nice, spicy sauce too. After browning the veggies, add the broth and 1 tsp of flour and mix well till the sauce thickens. Add seasoning or water as required.
  • Pour the sauce over the veggies and serve.
 

Nutrition

Serving: 100g | Calories: 175kcal | Carbohydrates: 35g | Protein: 4.5g | Fat: 3g | Sodium: 64mg | Fiber: 9g | Sugar: 5g
Easy instant pot carrots and potatoes medley

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5 comments

Beth December 11, 2019 - 11:27 pm

5 stars
Flavorful, colorful, healthy and easy recipes are exactly what I need during these holiday weeknights!

Reply
Anita December 11, 2019 - 11:53 pm

5 stars
I used regular curry powder and this turned out delicious. Can you give a recommendation for a good Indian curry powder?

Reply
Dannii December 12, 2019 - 3:07 am

5 stars
This is a great way to save space on the hob this Christmas.

Reply
Danielle Wolter December 12, 2019 - 5:42 am

5 stars
I tried this and the veggies came out perfect! So easy to make and delicious 🙂

Reply
Veena Azmanov December 12, 2019 - 6:30 am

5 stars
Looks like a delicious and veg comforting meal. Has so much of nutrition and colors too. Love your Instant Pot cooking anyday.

Reply

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