Instant Pot Savory Potatoes and Carrots

Instant Pot Savory Potatoes and Carrots is a super fast and simple side dish recipe. Onion Soup Mix, potatoes, carrots and some water is all it takes to make this delicious side dish. 

Instant Pot Savory Potatoes and Carrots

I have made this side dish for 5+ years.. it’s about time I converted it to the Instant Pot, right?? Just in time for Easter, too! This side dish is the epitome of fast, easy and delicious! The hardest part is cutting the veggies. Honestly!! Want a sheet pan version? Try these Sheet Pan Potatoes and Veggies.

It is the perfect side to ham, roasted chicken or even Prime Rib Roast. You are going to love them!

Tips for making the perfect Instant Pot Potatoes and Carrots

• Remember, size matters when cooking in the Instant Pot. The size of the carrots and potatoes need to be comparable in order for them to cook to perfection at the same time.
• To make this recipe super easy, use a steamer basket!! 
• You can wash and cut the veggies beforehand, if needed! Just store in the fridge until ready to cook in the Instant Pot 
• Don’t need a LARGE side dish? Cut this recipe in half easily! Psst. Cook time will stay the same.

How to make Instant Pot Potatoes and Carrots

First, wash and cut your veggies. Like mentioned above, the size is sooo important when cooking with pressure. The carrots and potatoes need to be similar in size, that way they both will cook at the same time. 

The size will also determine how long they will need to cook for. These potatoes are cut into small, bite sized pieces. I use the tiny ‘baby red potatoes’. I cut each potato in half, and then each half gets quartered. 

For the carrots, I just sliced the whole carrot on and angle. You could use baby carrots cut in half if you’d rather! 

Place all of the prepped veggies into a large zip top baggie. Pour 2 tbsp of oil into the baggie, zip the top and shake to evenly coat the veggies. 

Open the bag and pour two packets of onion soup mix into the bag. Again, shake until evenly coated.

Pour 1 1/2 cups of water into the liner of your Instant Pot. Transfer the prepped veggies into your steamer basket and place the steamer basket into the Instant Pot. If you don’t have a steamer basket, you can place the veggies on top of the trivet. 

Cook on Manual HIGH for 3 minutes, quick release the pressure. 

Remove the veggies from the Instant Pot. Pour onto the serving dish. Turn the Instant Pot onto sauté, and thicken the sauce in the bottom of the pot with a cornstarch slurry. 

Drizzle the sauce over top of the veggies before serving. 

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Serve your Savory Potatoes and Carrots alongside:

French Dip Sandwiches

Missisippi Chicken Sandwiches

Crock Pot Ham Recipe

Instant Pot BBQ Chicken

Pulled Pork

Chicken Bacon Ranch Kabobs

Want more Instant Pot Recipes? 

Instant Pot Chicken Pot Pie

Instant Pot Chicken and Dumplings

Instant Pot Alfredo

Instant Pot Creamy Ziti

All Instant Pot Recipes

Instant Pot Savory Potatoes and Carrots

Instant Pot Savory Potatoes and Carrots is a super fast and simple side dish recipe. Onion Soup Mix, potatoes, carrots and some water is all it takes to make this delicious side dish. 

Ingredients

• 1 1/2 lb baby red potatoes
• 1 lb carrots
• 2 tbsp oil
• 2 packets onion soup mix
• 1 1/2 cup water

Cornstarch Slurry

• 1 tbsp water
• 2 tsp cornstarch

Instructions

1. Wash and cut the potatoes and carrots. Cut the potatoes and carrots into small, bite sized pieces.*
2. Pour the prepped potatoes and carrots into a large zip top bag along with he oil. Shake until evenly coated. 
3. Pour in the two packets of onion soup mix, shake until evenly coated. Pour the potatoes and carrots into your steamer basket. (If you don’t have a steamer basket, you can stack on top of the trivet.)
4. Pour the water into the liner of the Instant Pot. 
5. Add the potatoes and carrots to the Instant Pot. Cook on Manual HIGH for 3 minutes, quick release the pressure.
6. Remove the potatoes from the Instant Pot and pour into the serving dish. 
7. Turn the Instant Pot onto Saute, and whisk in the cornstarch slurry. Stir until thickened. 
8. Drizzle the sauce over the potatoes and carrots before serving. 

Notes

*For reference, the potatoes I used were about 2 inches long, I cut them in half and then cut each half into 4 equal sized pieces.