Roasted Potatoes and Carrots don’t have to be flavorless and boring.

With this delicious recipe, you can make them the star of the show while still complimenting any of the other dishes that you add to the dinner table. 

We can all think back to a time when pot roast was cooked in the crockpot with potatoes, carrots, and onions.

It seems like a staple food from most of our childhoods. Easy to prep, contained the basics and always turned out tasting great.

This Instant pot roasted potatoes and carrots is a faster way of bringing that nostalgia to the dinner table.

Roasted potatoes and carrots are a great side dish to any meaty meal.

With delicious flavors, vegetables and starches all contained in one side dish there’s not much more to do for good dinner prep.

Although this recipe would pair amazingly well with my Instant Pot Roast and some delicious homemade bread like this No-Knead Artisan Bread. 

What’s in Instant Pot Roasted Pot Potatoes and Carrots

• 1 1/2 lb Baby New Potatoes
• 1 lb Baby Carrots
• 1/2 Medium Sweet Onion Diced
• 1 Tbs Italian Seasonings
• 1 Tbs Garlic
• 3 Tbs Butter
• 3/4 Cup Chicken Broth
• 1 Tbs Olive Oil

How to make Instant Pot Roasted Potato and Carrots

• Take your Baby New potatoes and wash them really well.
• Then slice each into quarters or halves so that the potatoes are all really close to being the same size. 
• Place the cut potatoes in a bowl.
• Add in your baby carrots (slice any thick carrots in half)
• In a small microwave-safe bowl, melt your butter and then add in the seasonings and garlic. 
• Stir together and then toss with your potatoes and carrots.
• Heat your pressure cooker to saute’ and wait until it says, “hot”
• Add in your olive oil and onions and saute for about 90 seconds, stirring occasionally.
• Add in your potatoes and carrots and stir to combine.
• Pour in your chicken or vegetable stock
• Set your pressure cooker to manual pressure cook for 5 minutes with a quick release

Can I use regular carrots in place of baby carrots? 

Yes, you can! Simply peel the carrots beforehand and slice them into halves or quarters (whichever is needed) to get the carrots to be about the same size in thickness as the potatoes and you’re good to go!

Can I use Larger Potatoes? 

Large potatoes can be used, just make sure that you wash and peel them.

You’ll also want to cut the potatoes down in size so that they are cut into 1-inch cubes. Then continue with the recipe as shown.

Which Potato is Best?

 I prefer a Yukon Gold new potato or a Mix of Red and Yukon Gold. They give great flavor and less starch.

Can I make Roasted Potatoes and Carrots in the Oven? 

You can make this dish in the oven, but it won’t be as quick. If that’s alright with you, then simply follow these adjusted steps below:

• Add your potatoes, onions, and carrots in a bowl. 
• Melt the butter and add in the seasonings and garlic. Stir to combine and then toss with your veggies. 
• Pour the mix into an oven-safe baking dish and pour in about ¾ cups worth of broth at the bottom of the pan. 
• Cover the pan with foil.
• Bake at 350 degrees for 25 minutes or until your vegetables has reached the desired doneness.

Are Potatoes a Vegetable?

Yes, Potatoes are a vegetable, however they are often classified as a starch as well.

What goes good with Potatoes?

You can always add to this recipe with your favorite seasons. Here are a few you might like:

• Bacon Crumbles
• Cheese
• Mushrooms
• Curry powder
• Rosemary
• Thyme

We love Side Dishes, Here are more Quick and Easy Side Dishes to compliment your meals!

• Ranch Roasted Potatoes
• Garlic Roasted Potatoes
• Wild Rice Pilaf with Pecans, Apples and Cranberries
• Brown Sugar Carrots
• Cranberry Pecan Stuffing ~ A holiday Favorite!
• Teriyaki Noodles
• Quick and Easy Spaghetti Squash

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Roasted Potatoes and Carrots

Roasted Potatoes and carrots don’t have to be flavorless and boring. With this delicious recipe, you can make them the star of the show while still complimenting any of the other dishes that you add to the dinner table. 

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Side Dish

Cuisine: American

Servings: 8 Servings

Calories: 163kcal

Author: Devour Dinner

Ingredients

• 1 1/2 lb Baby New Potatoes
• 1 lb Baby Carrots
• 1/2 Medium Sweet Onion Diced about 3/4 Cup
• 1 Tbs Italian Seasonings
• 1 Tbs Crushed Garlic
• 3 Tbs Butter
• 3/4 Cup Chicken Broth
• 1 Tbs Olive Oil

Instructions

• Take your Baby New potatoes and wash them really well.
• Then slice each into quarters or halves so that the potatoes are all really close to being the same size. 
• Place the cut potatoes in a bowl.
• Add in your baby carrots (slice any thick carrots in half)
• In a small microwave-safe bowl, melt your butter and then add in the seasonings and garlic. 
• Stir together and then toss with your potatoes and carrots.
• Heat your pressure cooker to saute’ and wait until it says, “hot”
• Add in your olive oil and onions and saute for about 90 seconds, stirring occasionally.
• Add in your potatoes and carrots and stir to combine.
• Pour in your chicken or vegetable stock
• Set your pressure cooker to manual pressure cook for 5 minutes with a quick release

Notes

For more firm carrots and potatoes Pressure Cook for 4 minutes with a Quick Release Pressure.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 176mg | Fiber: 4g | Sugar: 5g

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