Instant Pot Glazed Carrots
Infused with citrus and glazed with honey, Instant Pot Glazed Carrots are a kid-friendly side dish that comes together quickly.
Servings: 8
Calories: 103kcal
Ingredients
- 2 pounds carrots peeled and cut into 1-1.5 inch chunks,
- ½ cup 100% pineapple juice see note
- ¾ cup water plus additional for cornstarch slurry
- 1 tablespoon soy sauce see note
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons butter
Instructions
- Pour the juice and ¾ cup of water into the inner pot. Add in the brown sugar, soy sauce, and carrots and toss to coat.
- Place the lid on the pressure cooker and be sure the vent knob is pointed to sealed.
- Cook on high pressure for 2 minutes by hitting manual or pressure cook and use the +/- buttons to adjust until it reads "2".
- Once the cooking time has elapsed, allow pressure to release naturally for 5 minutes, and then release the remaining pressure by using a long utensil to knock the venting knob from sealed to venting.
- Remove the carrots to a serving bowl from Instant Pot using a slotted spoon.
- Turn Instant Pot to saute. You need to hit cancel and then saute. And allow the cooking liquid to come to a boil.
- In a small bowl, whisk together cornstarch plus 2 tablespoons of water until the cornstarch is dissolved. Add the cornstarch mixture to the simmering liquid in the instant pot. Allow to cook, whisking constantly, until the mixture has thickened. Turn off the saute function by hitting cancel, and then whisk in the honey and butter until the butter is melted.
- Add the carrots back the instant pot and toss to coat with glaze.
- Sere as desired.
Notes
Soy-Free: Replace the soy sauce with 1 teaspoon of kosher salt.
Sweeter Carrots: Use up to ¼ cup of brown sugar for really sweet carrots.
Dairy-Free: Use your favorite nondairy butter in place of butter.
Orange Glazed Carrots: For a unique, bright citrus flavor, swap out the pineapple juice for pulp-free orange juice. Absolutely delicious!
Instant Pot Carrots without Juice: If you don't have pineapple juice or orange juice on hand, I would simply pressure cook the carrots in water. To account for the sweetness of the juice, I would suggest increasing the brown sugar to ¼ cup.
Storage: Allow the carrots to cool and store them in an airtight container for up to 4 days.
Nutrition
Calories: 103kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 228mg | Potassium: 405mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19063IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 0.5mg