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
Ingredients
- ½ cup 100% pineapple juice see note
- ¾ cup water for cooking carrots
- 1 tablespoon soy sauce see note
- 2 tablespoons brown sugar
- 2 pounds carrots peeled and cut into 1-½ inch chunks, or baby carrots
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
- 2 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Pour ½ cup 100% pineapple juice and ¾ cup water cup of water into the inner pot. Add in the 1 tablespoon soy sauce, 2 tablespoons brown sugar, and 2 pounds 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.
- Hit cancel to turn off the keep warm function, then hit saute. Let the cooking liquid inside the inner pot come to a bubble.
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons 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 2 tablespoons unsalted butter and 2 tablespoons honey2 tablespoons honey until the butter has melted.
- Add the carrots back the instant pot and toss to coat with glaze and serve 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
