Ingredients
Scale
- 2 pounds baby carrots
- You can also use regular carrots, peeled and cut into evenly sized rounds or sticks.
- 1 cup water
- This helps the Instant Pot create the necessary pressure.
- ¼ cup salted butter (cut into pieces)
- If using unsalted butter, add a pinch of salt later.
- ¼ cup light brown sugar, packed
- This adds a warm, molasses-like sweetness.
- ½ teaspoon ground cinnamon
- Provides a subtle spice that complements the sweetness.
- ½ teaspoon ground nutmeg (optional)
- Adds a deeper, slightly nutty flavor.
- ½ teaspoon salt (optional, adjust based on butter used)
Instructions
1. Add Water and Carrots to the Instant Pot
- Pour 1 cup of water into the bottom of your Instant Pot.
- Place the baby carrots into the pot.
- You do not need to use a steamer basket, but you can if you prefer less direct contact with water.
2. Pressure Cook the Carrots
- Secure the lid of the Instant Pot and set the valve to the “sealing” position.
- Select the “Manual” or “Pressure Cook” setting and set the timer to 3 minutes on high pressure.
- Once cooking is complete, perform a quick release by carefully turning the valve to “venting.”
- Open the lid once the steam has fully escaped.
3. Drain the Carrots (Optional)
- If there’s excess water, you may choose to drain the carrots using a strainer.
- Return the carrots to the pot if you’ve removed them.
4. Add Glaze Ingredients
- Add butter, brown sugar, cinnamon, nutmeg (if using), and salt (if using unsalted butter) directly to the hot carrots.
- Stir gently to coat the carrots evenly.
- The residual heat will melt the butter and dissolve the sugar to form a glossy glaze.
5. Sauté to Thicken (Optional)
- For a thicker glaze, turn on the “Sauté” function on the Instant Pot.
- Stir frequently for 2–3 minutes until the glaze thickens and clings to the carrots.
- Be careful not to overcook the carrots—they should be tender but not mushy.
6. Serve Warm
- Once the glaze has thickened to your liking, turn off the Instant Pot and transfer the carrots to a serving dish.
Notes
1. Don’t Overcook the Carrots
- Cooking for more than 3 minutes can result in overly soft or mushy carrots. Stick to the time suggested and use a quick release.
2. Use Fresh Carrots for Best Flavor
- While baby carrots are convenient, fresh peeled and chopped carrots often taste sweeter and more vibrant.
3. Customize the Flavor
- For more depth, add a splash of maple syrup or a small drizzle of honey.
- If you prefer a citrus twist, squeeze in some fresh orange juice or add a little orange zest.
4. Glaze Thickness Tips
- If your glaze is too thin, sauté it a bit longer.
- You can also add ½ teaspoon of cornstarch mixed with 1 tablespoon of water to help it thicken faster.
5. Adjust Sweetness
- If you’re serving this alongside a savory meal, reduce the brown sugar slightly for balance.
- For sweeter tastes (especially for kids), feel free to add an extra tablespoon of sugar or a splash of vanilla extract.
6. Avoid Sticky Bottoms
- Stir often when using the Sauté function to avoid caramelized sugar sticking or burning at the bottom of the pot.
- Prep Time: 5 minutes
- Cook Time: 3 minutes