Instant Pot potatoes and carrots
Instant Pot potatoes and carrots can be made in about 15 minutes. Steam them for a couple minutes, then toss in a lemon vinaigrette for a bright summery potato salad. They're great warm or cold. Serve with sausage or any leftover protein for easy dinner.
Servings 2 cups
Equipment
- cutting board
- knife
- Measuring cups, spoons
- Instant Pot
- Steamer basket Instant Pot safe
- Serving spoon
Ingredients
- 2 small-medium potatoes yukon gold, red, fingerling, new potatoes
- 2 large carrots
- 1 cup water
- 1-1 ½ Tablespoons lemon juice
- 1 Tablespoon olive oil
- 1 Tablespoon fresh herbs chopped
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest (optional)
Instructions
- Chop 2 small-medium potatoes, 2 large carrots into about 1 ½ inch pieces. It's ok if carrot slices are a bit larger than potatoes. Mince herbs.
- Place steamer basket in Instant Pot bowl, add 1 cup water. Add chopped potatoes and carrots to steamer basket.
- Lock lid, turn knob to sealing. Set Instant Pot to MANUAL, cook on HIGH PRESSURE for 3-5 minutes. 3 minutes for carrots with a bit of a bite, and 5 minutes for soft vegetables.
- Quick release when timer goes off. Drain water.
- Add 1-1 ½ Tablespoons lemon juice*, 1 Tablespoon olive oil, 1 Tablespoon fresh herbs, ¼ teaspoon kosher salt, and optional lemon zest to potatoes and carrots. Gently combine. Test and adjust seasonings to preference. *see notes below
- Enjoy warm or chilled. Serve with sausage link, chicken breast, pork chop, or burger.
Video
Notes
- The ratio of oil to lemon juice is not traditional. Personally, I like really tangy dressings. Start with 1 Tablespoon or ½ Tablespoon and add more to preference.
- Use yukon gold, red, fingerling, or new potatoes in this recipe. Russet potatoes will fall apart more when cooking. Sweet potatoes would need to cook longer to soften.
- I wouldn't substitute the carrots for other vegetables, many would get overcooked in this recipe.
- See other seasoning options in section above for other ways to season these Instant Pot vegetables.
- Double or triple this recipe for leftovers or to serve to a crowd. It's great for leftovers. Enjoy warm or chilled.
- I prefer the potatoes and carrots when cooked for 3 minutes, the potatoes are softened and the carrots have a bit of a bite to them. 5 minutes gives you very soft potatoes and carrots.
- You can substitute about 1 teaspoon of dried herbs in this recipe. Italian seasoning, herbs de Provence, or turkey seasonings would be good in this recipe.