Instant Pot Potatoes and Carrots are a quick and easy way to prepare a delicious side dish, full of flavor and mostly hands off. The chicken broth really adds a depth of flavor that carries through the vegetables.

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This instant pot side dish can be served up at pretty much any meal. Although would not be unusual at a special dinner like Thanksgiving or Christmas. It will free up the oven/stove too.

It would be a great side dish for weeknight dinners too.

What makes this recipe so yummy

• Once you have the ingredients chopped it's pretty much hands off, pile them into the instant pot and go about your business. A simple side dish recipe.
• Due to the process of using high pressure to push through the ingredients it really adds great flavor using the chicken broth.
• If you're cooking this recipe for Thanksgiving dinner, or Christmas it works great because it will free up the oven or stove for you to cook the other dishes. Plus, the instant pot does have a Keep Warm mode.
• This recipe will work just as well in the slow cooker - add the ingredients and cook on low for 6 hours or high for 4 hours.
• I really enjoy the use of fresh herbs in this recipe. Thyme happens to be one of my favorites too.
• I consider this dish to be comfort food. It's soul warming home cooked goodness that the whole family will love.

Groceries you'll need: Ingredients

• Baby Gold Potatoes
• Carrots
• Chicken Broth
• Onion
• Garlic
• Creole Seasoning
• Butter
• Thyme

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

• Step 1: Add the butter, onions and carrots to the instant pot and turn on sauté mode.
• Step 2: Cook for about 5 minutes, stirring occasionally and scraping up any browned bits until the onions are tender.
• Step 3: Add the garlic and stir, press cancel to turn off saute mode.
• Step 4: Add the potatoes, thyme and Creole seasoning. Stir.
• Step 5: Pour in the broth then place the lid on the Instant pot, closing it up.
• Step 6: Turn the lever to seal then press High Pressure Cook. Select 5 minutes.
• Step 7: After the 5 minutes have completed do a quick release of the pressure by carefully turning the lever to vent.
• Step 8: The potatoes and carrots are now ready to serve.

Hint: Try to keep the size of the potatoes and carrots around the same. Any bigger potatoes cut in half. Cut the carrots about the size of the potatoes.

Recipe variations and substitute ideas

• Red Potatoes - instead of the baby yellow potatoes.
• Italian Seasoning - instead of the thyme and Creole seasoning. You'll need to add some salt and black pepper to the recipe though.
• Olive Oil - instead of the butter.
• Baby Carrots - you could use these instead of cutting large carrots.
• Russet Potatoes - you could peel and chop russet potatoes.
• Vegetable Stock or Vegetable Broth- you could use this instead of chicken stock to make it vegetarian.
• Tomato Paste - you could add some of this during the beginning saute stage.
• Beef Broth - instead of chicken broth.
• Sweet Potatoes - instead of the baby potatoes.
• Worcestershire Sauce - to add an Umami flavor.
• Yukon Gold Potatoes - they will work cut up into this hearty side dish.

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Necessary gear: Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The only equipment needed for this instant pot carrots and potatoes recipe is an instant pot. I have an affiliate link in the recipe card below.

You could also use an old school pressure pot on the stove, although I cannot give instruction on one of those. It's a long time since I saw one.

You could also use a steamer basket insert, to help remove the potatoes and carrots (if you don't like pouring into another dish).

More great side dishes I think you'll love

• Cracker Barrel Sweet Potato Casserole
• Cajun Rice Dressing
• Southern Black Eyed Peas and Collard Greens
• Stuffed Garlic Bread
• Crispy Instant Pot Potatoes
• Instant Pot White Beans
• Roasted Potatoes and Broccoli

How to store leftovers

Once cooled completely store in an airtight container in the refrigerator for up to 4 days.

This recipe does freeze well, if you wish to freeze the leftovers. Store in a freezer safe container for up to 3 months.

Mel's kitchen notes

It will take about 10-15 minutes for the instant pot to get to the desired pressure before it starts counting the 5 minutes. Make sure you work that into your predicted cooking time.

After you have removed the potatoes and carrots you could add a cornstarch slurry to the remaining juices - it makes the best gravy.

If you’ve tried this Instant Pot Potatoes and Carrots Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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