Pressure Cooker Carrots
Tender, Sweet, Honey Glazed and ready in minutes, these pressure cooker carrots will have your family begging for more!
Servings: 3 servings
Calories: 172kcal
Cost: $2
Equipment
- knife
- cutting board
- stove top (if using stove top pressure cooker)
- Instantpot (if not using stove top pressure cooker)
Ingredients
- 16 oz baby carrots 12-16 oz bag
- 1/2 Cup Chicken Broth Substitute: 1/2 cup water plus 1/2 tsp broth concentrate
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder substitute 1 tsp fresh minced garlic
- 1 tsp dried thyme
- 1 1/2 Tbs Butter
- 1 tsp lemon juice
- 3 Tbs Honey Add an extra 2 Tbs brown sugar is not sweete nough for you
Instructions
- Add carrots, broth, salt, pepper, garlic and thyme to the pressure cooker or instant pot.
- Secure the lid and over high heat, bring to pressure and cook for 5 minutes at full pressure. Allow natural release.
- When able to remove the lid after pressure is released, add the butter, lemon juice and honey. Stir. Serve immediately.
Video
Notes
- If using whole carrots, do not slice into strips as this will make the carrot too thin and it will be over mushy.
- Drain the carrots before adding the honey and butter for a thicker, sweeter glaze.
- For more sweetness, add a tsp or two of brown or white sugar.
- If you don't have broth or broth concentrate, then simply add water. You have to add water to pressure cookers.
- You can double this recipe many times over. Do not fill your pressure cooker more than 3/4 full or past the maximum fill line.
- Substitute Italian Seasoning for Dried Thyme as needed.
Nutrition
Calories: 172kcal | Carbohydrates: 31g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 506mg | Potassium: 415mg | Fiber: 5g | Sugar: 25g | Vitamin A: 21040IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg