Ingredients
Scale
- 2 pounds baby carrots or sliced & peeled whole carrots
- ¼ cup salted butter, cubed
- ¼ cup brown sugar or ⅓ cup coconut sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¼ cup water
- 2 teaspoons arrowroot powder or cornstarch
- 2 teaspoons water (for slurry)
Instructions
- Pour ¼ cup of water in the Instant Pot.
- Layer 2 pounds of baby carrots on top.
- Spread cubed butter over the carrots.
- Sprinkle brown sugar, ground cinnamon, and kosher salt evenly.
- Seal the lid and set the valve to 'Sealing.'
- Choose Manual Mode or Pressure Cook and set timer to 4 minutes.
- Perform a Quick Release when cooking finishes.
- Stir carrots with a slotted spoon and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the Instant Pot lid is sealed properly for effective pressure.
Adjust sweetness by adding more or less sugar.
Use the thickening method if the glaze is too watery.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 1
- Cholesterol: 15