Instant Pot Potatoes and Carrots Recipe for Tender Veggies

Instant Pot Potatoes and Carrots offer a fast, flavorful side dish that’s mostly hands-off. Cooking the vegetables in chicken broth infuses them with rich, savory flavor.

This versatile Instant Pot side works for everyday dinners and holiday meals like Thanksgiving or Christmas, and it keeps your oven and stove free for other dishes.

It also makes a great, simple option for weeknight meals.

What makes this recipe so yummy

• Once the vegetables are chopped, this recipe is mostly hands-off: add everything to the Instant Pot and let it do the work.
• Pressure cooking helps the chicken broth penetrate the vegetables, delivering deep, concentrated flavor.
• Great for holidays since it frees up oven and stovetop space; the Instant Pot also has a Keep Warm function.
• This recipe adapts well to a slow cooker—cook on low for 6 hours or high for 4 hours.
• Fresh herbs, especially thyme, add brightness and aroma.
• This is comforting, home-style food that the whole family will enjoy.

Groceries you’ll need: Ingredients

• Baby gold or yellow potatoes
• Carrots
• Chicken broth
• Onion
• Garlic
• Creole seasoning
• Butter
• Fresh thyme

See the recipe card below for exact quantities.

Recipe walkthrough: Instructions

• Step 1: Turn the Instant Pot to sauté mode and add butter, diced onion, and carrots.
• Step 2: Sauté about 5 minutes, stirring occasionally, until the onions are tender and any browned bits are loosened.
• Step 3: Add minced garlic and cook about 2 minutes, then press Cancel to stop sauté.
• Step 4: Add potatoes, fresh thyme, and Creole seasoning; stir to combine.
• Step 5: Pour in the chicken broth, secure the lid, and turn the valve to seal.
• Step 6: Select High Pressure Cook and set for 5 minutes.
• Step 7: When the cook time ends, carefully perform a quick release by moving the valve to vent.
• Step 8: Open the lid and serve the potatoes and carrots hot.

Hint: Cut potatoes and carrots to similar sizes for even cooking. Halve larger potatoes so pieces are uniform.

Recipe variations and substitute ideas

• Red potatoes — swap for baby yellow potatoes.
• Italian seasoning — use instead of thyme and Creole; add salt and pepper to taste.
• Olive oil — replace butter if preferred.
• Baby carrots — use instead of cutting large carrots.
• Russet potatoes — peel and chop before cooking.
• Vegetable broth — use to make the dish vegetarian.
• Tomato paste — stir in during the sauté stage for added depth.
• Beef broth — for a richer flavor.
• Sweet potatoes — substitute for the baby potatoes for a sweeter side.
• Worcestershire sauce — a splash adds umami.
• Yukon Gold potatoes — also work well when cut into uniform pieces.

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Necessary gear: Equipment

The only essential equipment for this recipe is an Instant Pot or similar electric pressure cooker.

You can also use a stovetop pressure cooker or a steamer basket, though timings may vary.

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

After cooling, store leftovers in an airtight container in the refrigerator for up to 4 days.

These potatoes and carrots freeze well: place in a freezer-safe container for up to 3 months.

Mel’s kitchen notes

Allow about 10–15 minutes for the Instant Pot to reach pressure before the 5-minute cook time begins; factor this into your schedule.

After removing the vegetables, thicken the remaining cooking liquid with a cornstarch slurry for a quick, flavorful gravy.

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Instant Pot Potatoes and Carrots