Instant Pot Carrots (And Peas)

Love perfectly cooked instant pot carrots and peas? Here I have a lightly curry-spiced, nicely cooked sweet instant pot carrots with peas for your holiday menu. This vegan side dish can be a great addition to your Thanksgiving or Christmas or everyday dinner menu. Plus, it takes just 15-minutes to cook these curried carrots and peas in the instant pot.

5 from 8 votes

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Course: Side Dish, sides

Cuisine: American, Indian

Keyword: 30-minute vegan dinner, Carrots and peas, easy instant pot, Gajar matar, instant pot carrots and potatoes, Instant pot Gajar matar, instant pot sides

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings:

Calories: 173kcal

Author: Sophie

Cost: $6

Equipment

Instant pot

Ingredients

1 Lb Bag baby carrots(washed and drained)
1 teaspoon salt
2 tablespoon spice mix(1 tablespoon garlic powder, 1 teaspoon curry powder, 1 tablespoon coriander powder and ½ teaspoon chili powder
2 teaspoon Cooking oil(divided)
Cilantro to garnish
1 ½ Cup Green peas(frozen and thawed)

Instructions

The best way to cook carrots in the instant pot is by using a Pot in Pot or a Steamer Basket. In that way, you won’t overcook your carrots.
Add a cup of water in the instant pot, and place the trivet.
Now take an instant pot inner pot or a steam basket. In a large bowl, mix carrots and peas with half of the seasoning, salt and 1 teaspoon of oil.
Give a good mix. Place carrots in the steamer basket and set the instant pot in the pressure cooking mode for 2 minutes or steam cook for 3 minutes.
Once the cooking time is done, quick release pressure and take out the steamer basket. Empty the inner pot and set into the sauté mode.
Now add the remaining oil to the inner pot and allow it to heat well. Now add rest of the spices and steamed carrots with peas and mix gently.
Allow the carrots to roast a little from each side and then switch off the instant pot. Garnish the instant pot carrots and peas with cilantro, lime juice and serve.
For a non-spicier version, steam carrots and peas without any spices and salt. Once pressure cooked, sauté them with a tablespoon of butter and fresh rosemary. Serve hot.

Notes

Always cut the carrots into equal-sized pieces.
If taking baby carrots, take those tiny ones out.
These thin carrots cook faster and become mushy while roasting after steam-cooking. If using whole carrots, cut them into 2-inch chunks.
Make sure not to cut carrots very thin or they will fall apart while cooking.
If you don’t want to sauté the carrots, just add seasoned olive oil or salted butter while serving. This recipe yields fork tender carrots with a soft bite.

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