Instant Pot Carrots

5 from 3 votes

Make these Instant Pot Buttery Carrots as a quick, easy and versatile side dish for just about any meal. Tossed with brown sugar, butter and cinnamon, pressure cooked carrots are easy to throw together last minute and will add warmth and elegant flavor to your dinner.

Prep Time10

Cook Time2

Total Time12

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: instant pot buttery carrots, pressure cooker carrots

Servings:

Calories: 156kcal

Author: Kristina Tipps

Equipment

Ingredients

1 lb carrots whole or baby carrots
3 tablespoon butter
3 tablespoon brown sugar light or dark
¼ teaspoon salt
⅛ teaspoon ground cinnamon
fresh herbs for serving

Instructions

Peel the carrots. Slice carrots into two to three inch pieces. For thicker carrots, slice each two to three inch piece in half or in quarters so each piece is of similar thickness.
Pour one cup of cold water in the inner pot of the pressure cooker. Add the sliced carrots to a steamer basket and place in the inner pot. Close the Instant Pot lid and lock into place.
Set to manual or pressure cook on high for 2 minutes. For more tender carrots, set the timer to 3 minutes. When pressure cooking time is complete, quickly release the pressure.
Using oven mitts, remove the steamer basket and drain the water from the inner pot. Place the inner pot back into the base of the pressure cooker. Add steamed carrots to the inner pot.
Add butter, brown sugar, ground cinnamon and salt to the pot of carrots. Using a wooden spoon, gently mix to melt the butter and coat the carrots in the butter sauce. *Alternatively, melt the butter in the microwave in a microwave-safe bowl. Mix in the brown sugar, cinnamon and butter, then pour over the carrots stirring well.
Serve glazed carrots warm, sprinkled with fresh herbs like parsley or thyme if desired.

Notes

Tip 1: Use 1 pound of baby carrots instead of chopped whole carrots. Cooking time remains the same.

Tip 2: Add the butter, brown sugar and seasonings to the steamed carrots when they are still hot so it melts nicely and turns into a smooth buttery sauce.

Storing: Cooked carrots can be stored in the refrigerator for about five days. Let carrots cool completely, then transfer cooled carrots to an airtight container and place it in the refrigerator.

Nutrition