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Home » Instant Pot Recipes » Instant Pot Carrots

Instant Pot Carrots

Published: Apr 14, 2022 by Wendy Polisi Modified: Apr 11, 2022 · 850 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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Are you looking for a super easy side dish?  It doesn’t get any easier than these Instant Pot Carrots!  With just the right amount of sweetness, this recipe works just as well on a busy weeknight as it does on a holiday celebration.

Overhead close up photo of a bowl of Instant pot carrots garnished with parsley and lemon.

What did we ever do without electric pressure cookers?  

I don’t know about you, but my kitchen would be sad without my Instant Pots!

I love how easy they make almost any meal and how little hands-on prep time they require.

My latest obsession is this easy-to-make carrot recipe.  It works for any occasion - from Tuesday night to Easter, Thanksgiving, and Christmas!

With almost no hands-on time, you have a delicious side that the kids will ask for again and again.

Ingredients for Making Pressure Cooker Carrots.

Overhead photo of two bags of baby carrots, broth, cubed butter, brown sugar, and seasonings.
  • Broth:  I used homemade vegetable broth, but any kind works.
  • Carrots:  Baby carrots make this recipe fast and easy.
  • Butter:  Use unsalted and then adjust the seasonings to your liking.  I love the flavor that butter impairs, but olive oil works too.
  • Brown Sugar:  If you prefer to avoid sugar, Swerve brown sugar alternative works great. You could also use honey if you like.
  • Seasonings:  Salt and pepper are all it takes to make this dish sensational.  For a fun flavor twist, add ½ teaspoon of cinnamon.
  • Lemon Juice:  Don’t skip this - it makes the flavors pop.

Tips & Tricks

  • Baby carrots make this glazed carrot recipe quick and easy, but feel free to peel whole carrots and slice them into chunks.  Try to get them to a similar size as baby carrots, or adjust the cooking time for bigger or smaller pieces.
  • I am a big fan of using a steamer basket, but this is one time where I don’t.  I find you lose too much of the sugar-butter glaze than when cooking directly in the pot.
  • Don’t have broth on hand? Use a half cup of water instead.
  • Don’t overdo the cooking time!  Carrots can quickly turn to mush, so make sure you cook for a maximum of four minutes.

Serving Suggestions

Instant Pot Carrots are a deliciously easy side that works throughout the year!

  • Serve them with Blackstone Chicken and a green salad tossed with homemade Italian Dressing
  • Looking for a great option for Easter?  This sugar free glazed ham recipe is fantastic.  Round the meal out with Cheesy Scalloped Potatoes and Air Fryer Asparagus.

Frequently Asked Questions

Can I use a steamer basket?


I like this recipe better without one, but if you want to use one, I recommend waiting until the end of the cooking time to add the butter and brown sugar.

How do I avoid mushy carrots?


Avoid mushy candied carrots in the Instant Pot by making sure not to overcook them and release the pressure fairly soon after cooking.  

Remember, you can always cook them a little longer (they will soften more just by replacing the lid and letting them sit warm for a few more minutes), but there is no saving them once they get too soft.

Tools Needed to Make Instant Pot Glazed Carrots

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  • Instant Pot

Storage

Leftovers can be stored in the refrigerator for up to four days.

Reheat them in the microwave or stovetop.

How to Make Instant Pot Baby Carrots

First, start by pouring your broth into the Instant Pot and then adding the carrots on top.

Photo of broth in an Instant Pot.
Photo of baby carrots over broth in an Instant Pot.
Photo of butter over baby carrots and broth in an Instant Pot.

Dot the carrots with the butter, and then sprinkle the carrots with brown sugar, salt, and black pepper.

Add the lid to the pot and set to manual high pressure. Pressure cook for four minutes.

Photo of brown sugar and seasonings over butter, carrots, and broth in an Instant Pot.
Photo of carrots that have just been cooked in an Instant Pot.

When the cooking time is done, allow the pressure to release naturally for three minutes, and then do a quick release.

Stir and add the lemon juice.  Stir again and serve warm.

More Instant Pot Recipes to Try

  • Instant Pot Chicken Tacos are a much-loved classic that never gets old!  We make this at our house several times a month. 
  • This Instant Pot Red Potato Salad has a tangy vinaigrette dressing that will keep your taste buds singing.
  • Black-eyed peas aren’t just for New Years!  Make this Instant Pot Black-Eyed Pea recipe once, and you will find yourself turning to it again and again.
  • Need an easy main course dinner that the whole family is going to love?  Instant Pot Chicken Drumsticks are perfect.
Overhead photo of a bowl of Instant Pot Baby Carrots sitting next to small dishes of slice lemons and crushed red pepper flakes and a platter of chicken thighs.
Photo of the cover of a Ninja Foodi Grill Cookbook.
If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
Square overhead photo of a bowl of Instant Pot Carrots garnished with lemon and parsley.
Print Recipe

Instant Pot Glazed Carrots

Once you cook carrots in the Instant Pot you may never cook them any other way! This recipe is simple, easy, and delicious.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Side Dish
Cuisine: American
Keyword: Holiday, vegetarian
Servings: 10
Calories: 101kcal
Author: Wendy Polisi

Equipment

  • Instant Pot

Ingredients

  • ½ cup veggie broth
  • 2 pounds baby carrots or regular carrots peeled and sliced
  • ¼ cup butter cut into cubes
  • 6 tablespoons brown sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 tablespoon lemon juice

Instructions

  • Pour the broth into the Instant Pot.
  • Place the carrots in the bottom of the pot.
  • Top the carrots with the butter.
  • Sprinkle with the brown sugar, salt, and black pepper.
  • Add the lid to the pot and set to seal.
  • Cook on high manual for 4 minutes.
  • When the time is done, allow the pressure to release naturally for 3 minutes, and then do an instant release.
  • Stir, and add lemon juice.
  • Stir again. Serve warm.

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 273mg | Potassium: 228mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12677IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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