• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appliance » Instant Pot Recipes

    Instant Pot Carrots

    Published: Apr 14, 2022 by Wendy Polisi Modified: Oct 24, 2022 · 850 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

    Sharing is caring!

    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    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

    As an amazon associate, I earn from qualifying sales.

    • 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.
    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
    No ratings yet

    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

    Filed Under:

    Christmas RecipesEaster RecipesGluten Free RecipesHoliday RecipesInstant Pot RecipesSide Dish RecipesThanksgiving RecipesVegetarian Recipes

    More Instant Pot Recipes

    • Juicy Instant Pot Chicken Drumsticks (Fresh or Frozen)
    • Instant Pot Green Beans
    • Instant Pot Spaghetti Squash
    • Instant Pot French Onion Chicken

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rating




    Primary Sidebar

    Favorites

    • Bread Machine Dinner Rolls
    • Gluten Free Vegetarian Lasagna
    • Tahini Pasta
    • Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • Thai Chicken Salad Recipe
    • Easy Slow Cooker Polenta

    Family, Food and Fun!

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure
    • Terms of Service
    • About
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.