Instant Pot Glazed Carrots
Glazed Carrots are such an easy side dish to whip up. They are buttery, sweet, soft, and delicious and are coated in an incredible yummy glaze. Using an Instant Pot, carrots are ready in minutes and require no planning or prep time.
Servings: 8
Calories: 113kcal
Equipment
- measuring spoons
Ingredients
- 2 pounds baby carrots or sliced & peeled whole carrots
- ¼ cup salted butter, cubed
- ¼ cup brown sugar or ⅓ cup coconut sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¼ cup water
Optional Butter Glaze Thickener
- 2 teaspoons arrowroot powder or cornstarch
- 2 teaspoons water
Instructions
- Add water to your Instant Pot then place a layer of carrots.2 pounds baby carrots, ¼ cup water
- Add remaining ingredients on top of the carrots - coconut or brown sugar, cinnamon, salt, then butter. Spread the cubed butter and sugar evenly around.¼ cup brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon kosher salt, ¼ cup salted butter, cubed
- Now, put the lid on your Instant Pot and close the vent so it is set to "Sealing."
- Set the Instant Pot to Manual Mode or Pressure Cook at High Pressure for 4 minutes.
- When the cooking cycle is complete, carefully and immediately Quick Release (QR) the pressure.
- Carefully open the lid away from your face and gently stir the carrots - serve immediately with a slotted spoon.
- For a buffet-type meal, leave the carrots in the Instant Pot on the Slow Cooker or Keep Warm functions with a glass lid to keep them warm.
Optional Butter Glaze Thickener
- If the butter sauce is really watery, make a small slurry of water and cornstarch or water and arrowroot powder - in a ratio of 1 to 1. (Two teaspoons of each would work great.) Pour the carrots into a strainer over a large bowl, then pour the sauce that strained out back into the Instant Pot.2 teaspoons arrowroot powder, 2 teaspoons water
- Set the Instant Pot to Saute and dissolve the cornstarch or arrowroot slurry into it until it is nice and thick. Mix the carrots back in and the sauce should coat them really well. Cooking in the Instant Pot, the carrots absorb so much flavor that they don't require this, but it is an option if your carrots release a lot of liquid.
Notes
This recipe yields 8 servings of carrots that are about ½ a cup each. (Though if my husband is around, one serving might be 1 whole cup!)
Tips
- If you are feeding a large crowd, I highly recommend doubling this recipe. (This will still work in a 3-quart Instant Pot!) If you need to triple the recipe, I would switch to a 6-quart Instant Pot.
- This recipe is a great recipe to make if you are traveling and have to bring a side to a holiday dinner like Thanksgiving or Christmas - you can whip it up at the last minute in a small corner of the kitchen without taking up any of that high-value oven or stove space.
- These carrots are also great to make ahead, then reheat!
- If you want to jazz these carrots up a bit, you can add a little bit of thyme, sage, or flaked sea salt - we like them just as they are, though.
How to Store Instant Pot Carrots
Once cooled, store leftover carrots in an airtight container in the refrigerator. The butter/liquid will harden up when cold and may look a little weird, but once you reheat them, you will have a super yummy buttery sweet sauce for your carrots. The carrots should be eaten within 5 days. Reheat in the microwave or on the stovetop over low heat.Nutrition
Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 443mg | Potassium: 269mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15815IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg