Amazing Instant Pot Carrots Recipes
INSTANT POT CARROTS
Steps:
- Pressure Cook Carrots: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot. Add 1 lb (454g) carrots in steamer basket. Pressure Cook at High Pressure for 2 minutes, then Quick Release.
- Make Buttery Sweet Carrots: Set aside the pressure cooked carrots. Discard the water in inner pot. Towel dry inner pot, then heat up the Instant Pot using the "Saute" button. Once the indicator says HOT, add in 2 tbsp (28g) unsalted butter. Add in the cooked carrots, 2 tbsp (25g) brown sugar, and ½ tsp (2.8g) table salt. Saute for roughly 2 minutes until the sugar melts and coat the carrots.
- Serve Carrots: Serve this Super Easy Buttery Sweet Instant Pot Carrots with your favorite main dishes. Enjoy!~ :)
Nutrition Facts : Calories 75 kcal, Carbohydrate 10 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 254 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT® GLAZED CARROTS
Put some heat in your sweet glazed carrots and let your Instant Pot® or multi-functional pressure cooker do the rest.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
- Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
- Turn on Instant Pot® again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 23.5 g, Fat 0.2 g, Fiber 3.6 g, Protein 0.9 g, Sodium 988 mg, Sugar 18.3 g
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- Peel carrots and cut them in 2-inch long pieces, about ½-inch thick. Alternatively use baby carrots.
- Add 1 cup water to the steel insert of the Instant Pot. Increase water to 2 cups if using an 8qt cooker.
- Add carrots in a steamer basket, or stack them on any trivet that has a 1-inch or more clearance from the bottom of the pot. This ensures even cooking. Lower the basket or trivet into the Instant Pot.
- Close the lid. Select 'pressure cook' or manual and cook for 2 minutes at high pressure, on sealing mode.
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