Perfectly cooked tender-crisp carrots are a breeze to prepare in your pressure cooker! These sweet and savory Instant Pot Glazed Carrots are an easy side dish that requires minimal effort.
This recipe is one of my new favorite ways to cook carrots. Although I love traditional stovetop glazed carrots, utilizing the convenience of the Instant Pot frees up space on the stove, which is especially convenient when preparing holiday meals.
Why You’ll Love These Instant Pot Carrots
- Budget-friendly: Carrots are typically inexpensive, making this an economical side dish.
- Simple and easy: This recipe requires minimal prep time and your Instant Pot does most of the work!
- Customizable: This recipe works with both maple syrup and honey as natural sweeteners. You can also add different spices to make it your personal favorite.
Ingredients Needed
- Carrots – Peeled carrots that have been cut into pieces that are approximately ½-inch thick.
- Water – Water is required so your Instant Pot can generate steam to pressure cook the carrots.
- Maple syrup or honey – Both maple syrup and honey will work in this recipe. If you use maple syrup, be sure to use “real maple syrup, ” not imitation maple-flavored syrup.
- Butter – Adds a rich depth of flavor and complements the sweetness of the glaze.
- Brown sugar – Light or dark brown sugar can be used.
- Salt and black pepper
- Chopped fresh parsley – Optional garnish.
How to Prepare
For the detailed instructions, please see the recipe card.
- Pressure cook the carrots. Add the carrots to your Instant Pot with water. Pressure cook for 3 minutes, then quick release the pressure. Remove the lid and turn off your pressure cooker.
- Drain the carrots in a colander.
- Make the glaze: Set your Instant Pot to the sauté function. Melt the butter, then add maple syrup (or honey), brown sugar, salt, and pepper. Cook and stir until the sugar is dissolved.
- Return the carrots to the pot with the glaze mixture and gently stir to coat.
Tips and Recipe Variations
- Size of carrots: Cut the carrots in uniform thickness of ½ inch so that they cook evenly.
- Tenderness of carrots: This recipe yields carrots that are tender-crisp in texture. If you prefer more tender carrots, allow the pressure to release naturally for 2 to 3 minutes before quick releasing the pressure.
- Thicken the glaze: Make a slurry with 1 teaspoon of cornstarch and a few teaspoons of water. Stir it into the glaze before adding the carrots.
- Flavor variations: Feel free to add ground cinnamon, nutmeg, garlic powder, or smoked paprika to the glaze.
Common Questions
Yes, baby carrots are a convenient choice because they do not require peeling or cutting. If you use baby carrots in this recipe, use 1 ½ pounds and reduce the pressure cook time to 2 minutes (since they are smaller and will cook faster).
Yes, this recipe can easily be doubled. Ensure that your Instant Pot is large enough to accommodate the carrots (there is no need to double the amount of water). The cooking time will remain the same, but your pot will take longer to reach pressure.
When stored properly in an airtight container, these carrots will last up to 3 to 4 days in the refrigerator.
I do not recommend freezing this dish, as the texture changes significantly after defrosting.
More Easy Side Dishes
Instant Pot Glazed Carrots
Ingredients
- 2 pounds carrots peeled and cut into pieces that are 1 ½ inch long and ½ inch thick
- 1 cup water
- 3 tablespoons butter unsalted
- ¼ cup maple syrup or honey
- 3 tablespoons packed brown sugar light or dark
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- chopped fresh parsley optional garnish
Instructions
- Place carrots in your Instant Pot and pour water over the carrots. Place the lid on and lock. The steam release knob should be set on "sealing". Cook on manual (high) pressure for 3 minutes. Quick release the pressure and remove the lid. Turn off the Instant Pot.
- Carefully remove the inner pot (using oven mitts; the pot will be hot). Drain carrots in a colander and return the inner pot.
- Set on the high sauté function and add butter. Once the butter is melted, add maple syrup (or honey), brown sugar, salt, and pepper. Stir until sugar is dissolved and mixture is combined.
- Add carrots to the glaze mixture and gently stir to coat as evenly as possible.
- Sprinkle with chopped fresh parsley when serving, if desired.
Notes
- Storage:Â Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- If using baby carrots: Use 1 ½ pounds of baby carrots. Cook at high pressure for 2 minutes and follow the remaining instructions.
- For very tender carrots:Â Allow the pressure to release naturally for 2 to 3 minutes, then quick release the remaining pressure.
- This recipe was tested using a 6-quart Instant Pot.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Arthur in the Garden!
Yummy!