This easy Instant Pot recipe is perfect for beginners. It combines sweet potatoes and carrots for a delicious and colorful side dish that’s perfect to pair with any meal.
Nutrition Tip: Both sweet and white potatoes are nutritious, but sweet potatoes offer beta-carotene (the pigment that makes them orange). That plays a role in vision and immunity and may help cut the risk of some kinds of cancer.
Do you have an Instant Pot and are unsure where to begin? I felt the same way for a while, in fact it sat in the box on my dining room table for longer than I’d like to admit.
Once you start tinkering with this appliance, I promise you’ll get the hang of it. The first time I used it was to make spaghetti squash, and since then I’ve used it quite a few times to cook up mashed potatoes, soup or chili, shredded chicken and the most perfect hard-boiled eggs.
What I’ve been loving about the Instant Pot is that I can use it in almost the same way as a slow cooker, but in less half the time. For those with busy after-school schedules (like us!), it really helps get dinner on the table without worrying too much about leaving a slow cooker on all day.
A few tips I’ve learned along the way:
- Use tongs to turn the release knob to avoid burning yourself with the release steam.
- Always include at least 1 cup of water when using – I learned this the hard way. I’ve made shredded chicken in the slow cooker using a small amount of water and natural juices from the chicken, this is not the same in an Instant Pot. It needs liquid to pressurize.
- Always check your release knob to make sure it’s set to “sealing” before using.
This recipe for Carrot and Sweet Potato Mash is one I’ve made several times as a side dish and my family loves it. I was inspired by a recipe I saw around the holidays that combined sweet potatoes and carrots in a casserole and I thought it was a great way to add a bit more variety of veggies into our meal.
- 3-4 medium sweet potatoes(about 1 1/2 pounds), peeled, cut into 1” cubes
- 6 large carrots, peeled, cut into 1” slices
- 1 cup low-sodium vegetable broth
- 2 tablespoon unsalted butter
- Salt and pepper, to taste
- Place sweet potatoes and carrots into Instant Pot insert. Add broth. Close lid (make sure release valve is set to “sealing”).
- Press Manual button and set time to 5 minutes. (Note: It will take about 15 minutes for Instant Pot to build pressure and heat before 5 minutes cook time begins).
- After 5 minutes, allow to slow release for 2 minutes before turning release knob to venting setting (quick release). Be careful to not burn yourself on the steam when releasing knob (use tongs).
- Carefully drain potatoes and carrots in a colander and place back into insert. Mash with until mostly smooth. Add, salt and pepper and stir well.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 97mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 1g