Instant Pot Carrots with Brown Sugar Glaze
These Instant Pot Carrots are made with a delicious and easy brown sugar glaze - they're an easy side dish and cook in just 2 minutes!
Servings: 4 servings
Calories: 108kcal
Ingredients
- 3/4 cup water
- 1 lb carrots, cut into 1 inch pieces
- 2 tbsp butter
- 1 tbsp brown sugar
- Parsley or thyme, for garnish (optional)
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add carrots. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 2 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- While carrots, are cooking, mix butter and brown sugar together in a small bowl, then microwave for 20-30 seconds until melted and combined.
- When carrots are done, press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove carrots from Instant Pot and serve on a large platter, gently tossing with brown sugar butter glaze and garnishing with fresh herbs if desired. Serve and enjoy!
Video
Notes
Make mashed carrots by increasing the cooking time to 5 minutes, mashing them up after cooking then tossing them with lemon juice, garlic powder, salt and pepper.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave or in a pan on the stovetop.
Freeze these carrots for up to 10 months. Reheat directly from frozen in the microwave for 1-2 minutes or on the stovetop for 5-7 minutes.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 132mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg