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Square overhead photo of a bowl of Instant Pot Carrots garnished with lemon and parsley.
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15-Minute Instant Pot Baby Carrots

Once you cook carrots in the Instant Pot you may never cook them any other way! This recipe is simple, easy, and delicious.
Course Side Dish
Cuisine American
Keyword Holiday, vegetarian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
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