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5 from 27 votes

Instant Pot Carrots

Make these humble yet tasty Buttery Candied Instant Pot Carrots! One of the easiest side dishes to cook last minute. They never cease to surprise our guests. Yes, even the picky little eaters! ;) Enjoy~
Servings 6
Prep Time 1 min
Cook Time 14 mins
Total Time 15 mins

Ingredients

  • 1 pound (454g) baby carrots
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) brown sugar
  • ½ teaspoon (2.8g) table salt
  • Ground black pepper to taste

Instructions

  • 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!~ :)

Notes

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Author: Amy + Jacky
Calories: 75kcal

Nutrition

Calories: 75kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 179mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10540IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.7mg