Instant Pot Carrots

A bowl of baby carrots on a striped napkin and blue placemat surrounded with flowers

Instant Pot Carrots are cooked with brown sugar and honey. They're perfectly light and sweet, without a heavy syrup. Serve these baby carrots as an easy side dish for any meal.

Prep Time5

Cook Time5

Total Time10

Course: Instant Pot Vegetables

Cuisine: American

Keyword: brown sugar carrots, carrots, carrots in instant pot, glazed carrots, how to make instant pot carrots, instant pot carrots, instant pot carrots recipe, instant pot glazed carrots

Servings: Servings

Calories: 126kcal

Author: Lisa Childs

Equipment

Ingredients

32 ounces baby carrots
1/4 cup brown sugar
1 tablespoon honey
2 tablespoons butter
2 tablespoons water
1/2 teaspoon lemon juice optional
salt and pepper to taste

Instructions

Add all ingredients into the Instant Pot and stir to coat.
Lock the lid, turn the knob to Sealing, and cook on manual high pressure for 4 minutes. Allow a 1 minute natural pressure release (L0:01), then release the rest of the pressure.
Transfer carrots to a serving bowl, and pour some of the liquid over the top (about 1/2 cup.) If desire, you can reduce the sauce to make it thick by removing the carrots and turning the Instant Pot on High Saute. Let the sauce come to a boil and reduce for 5-10 minutes, depending on how much liquid there is. Stir constantly once it comes to a boil to avoid burning. Pour the caramel over the top of the carrots for a stickier glaze.

Notes

If you prefer carrots with no glaze and would just like to steam your carrots, add your carrots to a steamer basket. Place the steamer basket into the Instant Pot along with 1/2 cup of water. Cook for 4 minutes on high pressure with a 1 minute natural pressure release.

Nutrition