Instant Pot Carrots
Ready in under 15 minutes, these Instant Pot Carrots are sweet and so easy to make! They are the perfect side dish on a busy weeknight or for a holiday meal!
Servings: 6 Servings
Calories: 154kcal
Ingredients
- 4 cups Baby Carrots 2 pounds
- ½ cup Water
- ½ cup Orange Juice
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ¼ cup Butter
- ⅓ cup Brown Sugar
Instructions
- Add all the ingredients to the Instant Pot.
- Close the lid of the Instant Pot and make sure the lid is set to the sealing position.
- Set the cooking time to 4 minutes on high pressure.
- After 4 minutes, quick release the pressure.
- To get a thicker glaze on the carrots, open the lid of the Instant Pot and set the Instant Pot to "saute". Saute for 4 minutes to thicken the glaze. Sprinkle with fresh thyme if you would like and serve.
Video
Notes
- The Instant Pot will take 5-7 minutes to come up to pressure before it will start cooking.
- Be very careful when you quick pressure release. The steam from the Instant Pot will be extremely hot and can easily burn you. You can use the natural pressure release if you prefer to hot release the steam. The carrots will be just a little softer than if you release the pressure manually.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 326mg | Potassium: 263mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12046IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg