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.
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
- Broth: I used homemade vegetable broth, but any kind works.
- Carrots: Baby carrots make this recipe fast and easy.
- 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 love a steamer basket for most things, but not here. Cooking the carrots right in the liquid lets them soak up that butter-and-brown-sugar glaze instead of leaving it behind in the basket.
- 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.
Tools Needed to Make Instant Pot Glazed Carrots
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Timing it Right
For instant pot baby carrots, four minutes at high pressure is the sweet spot, then a three-minute natural release. Using whole carrots instead? Peel them and cut them down to about baby-carrot size, keeping the same 4 minutes. Go much longer, and they get mushy.
When in doubt, pull them early. You can always pop the lid back on and let them sit in the residual heat a couple more minutes. That's really all there is to how long to cook carrots in the Instant Pot.
How to Make Instant Pot Baby Carrots
First, start by pouring your broth into the Instant Pot and then adding the carrots on top.
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.
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.
15-Minute Instant Pot Baby Carrots
Equipment
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.
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