Instant Pot Glazed Carrots
Instant Pot Glazed Carrots are tender baby carrots topped with a sweet honey glazed drizzle!
Servings 8 servings
Calories 145kcal
Equipment
Ingredients
- 2 pounds baby carrots
- 1/4 cup water
- 1/4 cup orange juice
- 1/3 cup brown sugar not packed
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons honey
- Freshly chopped parsley for garnish, optional
Instructions
- Add the carrots, water, orange juice, brown sugar, butter, cinnamon, and salt to the Instant Pot.
- Gently stir to coat the carrots.
- Close and lock the lid. Be sure that the valve is set to "sealing." Press manual high pressure and adjust the cooking time to 5-6 minutes. Select 5 minutes for more tender crisp and 6 minutes for softer carrots. It should take about 10-15 minutes to come to pressure.
- Once the cooking time has ended, carefully turn the pressure release valve to venting to quickly release the pressure.
- Unlock and open the lid.
- Spoon the carrots and your desired amount of liquid into a bowl.
- Drizzle the carrots with honey, and sprinkle with freshly chopped parsley.
- Serve warm.
Notes
- Orange juice: I recommend using fresh orange juice. However, good-quality bottled orange juice will work in a pinch. You can also add a little fresh orange zest when serving.
- Brown sugar: Light or brown sugar will dark. Feel free to adjust the amount of brown sugar according to your tastes.
- Butter: If you would like to use salted butter, decrease the salt to 1/4 teaspoon.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 238mg | Potassium: 301mg | Fiber: 3g | Sugar: 19g | Vitamin A: 15831IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg