Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.
Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.
Not such a good idea when it is pushing 80°, 90° or even 100° outside. Over 90° here yesterday and it’s only April.
No matter what the temperature is, ‘time’ is always in short supply. The instant pot helps take care of that problem for you.
I am excited to finally have an instant pot and I’m determined to take full advantage of it.
Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn on whether to mash it or just stick a chunk right in your mouth.
Either way, the great taste is all there with a perfect balance of all the flavors.
Table of Contents
Equipment Needed
- Instant Pot or Pressure Cooker
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Ladle for Serving
Ingredients
Extra Virgin Olive Oil- To saute the carrots and onions.
Onion- For flavor.
Carrots- Balances out the flavor of the potatoes and provides some sweetness.
Potatoes- Provides a thick, hearty base for the dish. Yukon gold potatoes, baby potatoes, russet potatoes, and yellow potatoes all gave delicious flavor.
Garlic- Adds a depth of flavor.
Italian Seasoning- More flavor.
Spike- A delicious seasoning blend.
Vegetable Broth- For flavor and adds moisture.
Parsley- For garnish
How to Make Instant Pot Potatoes and Carrots
- Sauté onions. Add olive oil to your instant pot and cook, with the lid open, on the sauté setting for about 5 minutes until slightly translucent. Give them an occasional stir to ensure they cook evenly.
- Add carrots. Add sliced carrots and stir to get them coated in the oil and onion mixture. Continue sautéing for about 5 more minutes, stirring occasionally.
- Stir in remaining ingredients. Add chopped garlic, Italian seasoning, Spike seasoning, and vegetable broth. Stir to combine.
- Set and cook. Close the lid and turn the knob on top of the Instant Pot to the sealing position. Click the "manual" button and set the time to 5 minutes. Once cooking completes, let the pressure valve release naturally (about 10 minutes)
- Garnish and serve! Pile your Instant Pot potatoes and carrots into a serving dish and garnish with chopped fresh parsley to serve.
Watch Us Make Instant Pot Potatoes and Carrots
Popular Substitutions & Additions
Potatoes - You can change the Yukon gold potatoes in this instant pot carrots and potatoes recipe for whatever you have at home. Russets taste fantastic, too, but you usually need to clean up their skins or peel them completely. The small, colorful baby potatoes that are on the market now would add a pretty color variety with their purple, red, and gold skins. Keep in mind that cooking time will vary depending on the size of your potatoes.
Carrots - Use whole carrots that have been diced, baby carrots, or even use those beautiful colorful carrots that come in shades of orange, purple, and red. I'd probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go 'Alice in Wonderland' and do mixed colors of potatoes and carrots all at the same time.
Chef Tips
Avoid Using Waxy Potatoes:
Due to their lower starch content, they don’t cook as well in the instant pot as compared to their starchier counterparts like Yukon and Russet. Waxy potatoes include red potatoes (also called “Red Bliss”) and fingerling potatoes.
Can You Freeze Instant Pot Potatoes And Carrots?
No. I don't suggest that you freeze this dish because potatoes tend to get a grainy texture when frozen. If you want to go ahead and save some time, I suggest cooking it in the Instant Pot and then store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave when ready to serve.
Can I use frozen carrots?
Yes, you can use frozen carrots. Just add them in with the potatoes and vegetable broth, then set the timer for 5 minutes. The cook time may be slightly longer depending on how thickly they're sliced.
📋 Recipe
Instant Pot Potatoes And Carrots Recipe
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 white onion, diced
- 2 pounds carrots, sliced
- 4 pounds Yukon gold potatoes, cut into chunks
- 3 cloves garlic, finely chopped
- 1 tsp Italian seasoning, homemade or store bought is fine
- 1 tsp Spike original seasoning (If you don't have this, get it in your cupboard! It is the best mix and is in all the grocery stores.)
- 1 ½ cups vegetable broth
- Fresh parsley, for garnish
Instructions
- Add the olive oil to your instant pot and cook, with the lid open, on the sauté setting for about 5 minutes until slightly translucent. Give them an occasional stir to ensure they cook evenly.
- Add the sliced carrots and stir to get them coated in the oil and onion mixture. Continue sautéing for about 5 more minutes, stirring occasionally.
- Add the chopped garlic, Italian seasoning, Spike seasoning, and vegetable broth. Stir to combine.
- Close the lid and turn the knob on top of the Instant Pot to the sealing position. Click the "manual" button and set the cook time to 5 minutes. Once cooking completes, let the pressure valve release naturally (about 10 minutes)
- Pile your Instant Pot potatoes and carrots into a serving dish and garnish with chopped fresh parsley to serve.
andrea
Hi. I made this last night! Delicious recipe, thank you!! 🙂
Ginny McMeans
Wonderful and thank you too!
Stephan
I don’t have a manual button on my IP ultra. What else can I use instead of manual?
Ginny McMeans
I found a good page and it says to use the 'pressure cook' mode instead of 'manual' Stephan. Here is the link as it might have other helpful information. https://www.paintthekitchenred.com/instant-pot-ultra-beginners-quick-start-manual/
Jen
The instructions for the recipe step 5 says "turn the to the sealing vent" - what exaxtly does that mean?
Thanks
Ginny McMeans
Sorry about that. I must have been typing too fast 🙂 Turn the knob on top to sealing.
Becky
This looks delicious! I'd love to make it but am concerned about the small amount of liquid. I'm new to my Instant Pot but everything I've read says you need more liquid than just 1/2 cup. Is this really OK??
Ginny McMeans
I actually cooked it in a pressure cooker the first time that only requires 1/2 cup liquid. Not the Instant Pot. It is a different time and liquid for the Instant Pot. I will explain that more clearly in the actual post. Since most people cook in an Instant Pot I'll change the actual recipe card to reflect that. It actually does work great as originally stated.
Amanda
Can you cook this in a crock pot as well? I don't have an instant pot.
Ginny McMeans
Yes, you can Amanda but the texture is quite different. You would use less water and cook on low 4-5 hours. If you've had potatoes, chopped, from the crockpot before and you like the texture then go for it!
Carrie Tucker-Pollard
I tried this for the first time last night and we loved it! I dry-sautéed as I am oil-free and it was beautiful and delicious. I added more Spike at the table and will cook with more next time. Big hit in our house!!
Lisa D.
I usually don't comment on recipes, but this one is a keeper! The hubby loved it as well as the children (the ones that will eat their veggies). I only had russets and roughly halved the recipe to make with our corned beef and cabbage. A wonderful side dish and can't wait to pair it with another meal! Thank you!!
kim
Made this for company tonight and everyone liked it. Will make again for sure.
Heather
Anyone put corn in with it ?
Willa
Would this work in a crockpot?
Ginny McMeans
It would Willa but the texture of the potatoes would be different. I would try in on low for 6 hours to check it out then go to 8 hours the you can;t pierce the vegetables easily with a fork. Sorry I haven't done it myself but I have done just potatoes as chunks in the crockpot. The Instant pot seems to make them taste fresher but the potatoes in a crockpot are still okay as chunks.
Matthew
What size instant pot did you use? I have a 6 quart. Will my 6 quart pot be big enough for this recipe??
Ginny McMeans
Yes, mine is a 6 qt. That was the only size that existed when I wroet the recipe. LOL I'd better add that to the card. Thanks Matthew!
Shannon
I am so glad i found your site!! Im already planning on making some of your recipes. Do you have one for any kind of stew with dumplings?? I can't wait to make your scalloped potatoes this weekend!!!
Ginny McMeans
I don't have one Shannon but I will put that on my list to make this month and then I'll email you. I am glad you found the site too. Thank you!
Jodi
If I halve the recipe do I have the amount of vegetable broth as well?
Ginny McMeans
The way an Instant Pot works Jodi is that you need to have a certain amount of liquid in the pot. So for the pot to work correctly you do have to use the same amount of liquid.
Rie
Hi Ginny,
This is a great idea, especially for the upcoming holidays. Frees, up stovetop space. Also with the keep warm feature you can make them earlier in the day!. My question is what size is your IP? I have a 6 quart. Just want to make sure all the vegetables will fit, or if I need to make adjustments. Thanks!
Ginny McMeans
Hi Rie! I'm afraid the potatoes might turn to mush if left on keep warm. They are actually still cooking in that mode. I would remove them a little earlier than the 10 minutes natural release (like 5 minutes and then quick release) and then heat them in the microwave for a minute, stir and then another minute before serving. I also used the 6 qt. I'll add that to my instructions.
Sue
How can. adjust the recipe for a 3 quart. instant pot? Thank you
Ginny McMeans
You shouldn't have a pressure cooker more than 2/3rds full so I would say to divide the recipe in half Sue.
Nas
Can I add turnips and rutbaga to this delicious recipe?
Ginny McMeans
You sure can Nas. That would be a truly delicious root vegetable dish.
Donette Brown
Is it supposed to say saute the carrots or should that be garlic?
Ginny McMeans
No, carrots is correct Donette. The garlic could go in next for just a minute but it isn't necessary.
Jackie
Hi can you confirm the spike seasoning is vegan. It says suitable for vegetarians but as it has lemon peel in the ingredients which, if waxed, could mean it’s not vegan. Just looking for clarification before I buy Spike. Thanks.
Ginny McMeans
I haven't received an answer from them yet Jackie but you can use Spike's Vege-Sal Magic or any one of your other favorite muliti-spiced mixes.
Jody Williams
This recipe was right up my alley since I am mostly cooking vegetarian myself but I consider myself more of a flexiitarian. I use Spike seasoning quite a lot; in fact I have bought a 5 pound container of it because it is a great seasoning to use. For myself I am making it to eat as is but for my church dinner I will use it as a side dish that I bring in. Thank you for posting such a tasty recipe! DSS
Nick carter
Could you put some green beans in with this mixture?
Ginny McMeans
Yes, you sure could Nick. Fresh green beans for sure. I'm not sure if canned would become too soft though.
Helen
Cooked this recipe twice now, love it 😍
Kerri
Can someone verify if the Spike seasoning is gluten free?
Ginny McMeans
It looks like it Kerri. Salt Crystals (Earth and Sea), Hydrolyzed Soy Protein (No added MSG), Soy, Granules, Mellow Toasted Onion, Nutritional Yeast, Garlic, Orange Powder, Dill, Kelp, Horseradish, Mustard Flour, Orange and Lemon Peel, Celery Granules, and Powder, Sweet Green And Red Bell Peppers, Parsley Flakes, Celery Root Powder. There are three varieties I believe so check the label.
Mickey
Thanks for the recipe. Used my Instant Pot for the first time and needed a recipe for potatoes and carrots. I didn't use all the same spices but the potatoes and carrots were cooked just right!
soybeanbabi
I’m considering adding tofu to bulk it up on the protein. What are your thoughts on that?? This will be my first time using my Instant Pot!
Ginny McMeans
I'd look at some recipes for instant pot tofu first soybeanbabi. I think there would be some preparing first so that it has some flavor. Maybe even dunking cubes in cornstarch and then browning in the instant pot first.
Marsha N.
Wow, this was absolutely delicious and sooooooo easy😊. Who would have thought cooking something as basic as potatoes & carrots in the Instant Pot could taste so good? Although I only had 2 lbs of potatoes and 1-1/2 lbs of carrots on hand, I still followed the recipe with the other ingredients and it turned out well. This is definitely a keeper!
Michele
These are definitely one of my go to side dishes!! It is always a hit! And.. if there are leftovers, I throw them on a foil lined sheet pan and heat them in the oven. Soooo good!!
Shannon
Spike is not at my grocery store 🥺
Ligia Lugo
You can order it online or use a replacement that as similar ingredients to spike.
Hannah
Hi, aren't you supposed to put some sort of liquid in when pressure cooking? I didn't it in the recipe. I'm concerned about the pot burning :S
Ginny McMeans
The vegetable broth in the recipe is a liquid.
just cooking
Instructions are not clear also as for the spike seasoning is the same as all purpose, spike is just a name brand
Ligia Lugo
If you have any issues with the recipe, let us know and we'll try to help you get it sorted. Spike Original is an all purpose seasoning, you shouldn't have any issues trying a different brand if you prefer.