Best Easy Instant Pot potatoes and carrots recipe
Get ready for a delightful culinary experience with this fantastic Instant Pot Potatoes and Carrots recipe! This easy, one-pot side dish brings together the perfect balance of flavors, making it a quick and healthy addition to any meal. We're talking great flavor, delicious easy comfort food, made in a fraction of the time it normally takes to cook potatoes. It's a great way to make a hearty side dish packed with flavorful potatoes served the whole family will enjoy!Picture this: tender potatoes and carrots cooked to perfection in the Instant Pot, infused with aromatic herbs that add a burst of fresh flavor to every bite. The combination of root vegetables creates a medley of textures, making it both hearty and satisfying and a great side dish to serve with your favorite main dish.
Equipment
- 1 instant pot or pressure cooker
Ingredients
Instant Pot potatoes and carrots Ingredients:
- 2 cups (300g) baby potatoes halved or quartered if large
- 1 cup (150g) baby carrots
- 1 small onion finely chopped (about 1/2 cup or 80 grams)
- 3 cloves garlic minced
- 2 tablespoons olive oil (30 ml)
- 1 cup (240ml) vegetable broth
- 2 tablespoons soy sauce 30 ml
- 1 teaspoon dried thyme 1 gram
- 1 teaspoon dried rosemary 1 gram
- ½ teaspoon dried oregano 0.5 gram
- ½ teaspoon dried basil 0.5 gram
- ¼ teaspoon dried sage 0.25 gram
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- Fresh parsley chopped, for garnish
Instructions
How to make instant pot potatoes and carrots Instructions:
- Turn on the Instant Pot and select the “Saute” mode. Add the olive oil, chopped onion, and minced garlic. Saute for 2-3 minutes until the onions become translucent.
- Add the baby potatoes and baby carrots to the Instant Pot. Stir them with the sauteed onions and garlic.
- Pour in the vegetable broth and soy sauce. Sprinkle dried thyme, dried rosemary, dried oregano, dried basil, dried sage, salt, and pepper over the vegetables.
- Close the Instant Pot lid and make sure the pressure valve is set to “Sealing.” Cancel the “Saute” mode and select the “Pressure Cook” or “Manual” mode. Set the timer for 5 minutes on high pressure.
- Once the cooking is complete, allow a natural pressure release for 5 minutes, then perform a quick pressure release.
- Carefully open the Instant Pot lid and give the potatoes and carrots a gentle stir. Adjust seasoning if needed.
- Transfer the cooked herbed potatoes and carrots to a serving dish. Garnish with freshly chopped parsley.
- Serve the delicious vegan Instant Pot Herbed Potatoes and Carrots as a flavorful side dish with your favorite main course or enjoy them on their own!
- This vegan recipe is infused with a delightful mix of herbs that elevates the flavors of the potatoes and carrots. The Instant Pot ensures they cook perfectly, making it a quick and delicious addition to your plant-based meal repertoire. Enjoy!
Notes
How to store and reheat leftover potatoes and carrots
To store leftover instant pot potatoes and carrots properly, follow these steps:
1. Allow the vegetables to cool to room temperature before storing.
2. Transfer the leftovers to an airtight container or a resealable plastic bag.
3. Place the container or bag in the refrigerator.
Leftover potatoes and carrots can be refrigerated for up to 3-4 days.
To reheat the leftovers, you have a few options:
1. Microwave: Place the desired amount of potatoes and carrots on a microwave-safe plate and heat them on high for 1-2 minutes or until warmed through.
2. Stovetop: Reheat the vegetables in a non-stick skillet or pan over medium heat. Add a splash of water or vegetable broth to prevent sticking and stir occasionally until heated.
3. Oven: Preheat the oven to 350°F (175°C). Arrange the vegetables in a single layer on a baking sheet. Cover with foil and bake for 15-20 minutes or until heated thoroughly.
When reheating, you may want to add a little extra seasoning or a drizzle of olive oil to refresh the flavors. Enjoy your reheated potatoes and carrots as a side dish or use them in other recipes as needed!