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A serving dish with glazed carrots garnished with chives.

Instant Pot Carrots with Honey Glaze

These Instant Pot carrots have a buttery honey garlic glaze that make them so addictive. They make an easy side dish and they are perfect any time of the year.
4.67 from 3 votes
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Prep Time: 10 minutes
Cook Time: 1 minute
Additional Time: 6 minutes
Total Time: 17 minutes
Servings: 4 to 6 servings
Calories: 114kcal
Author: Dahn Boquist

Ingredients

  • 1 pound carrots baby carrots or large carrots
  • 1 cup water
  • 3 tablespoons butter
  • 2 to 3 garlic cloves minced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons honey
  • ¼ cup chopped chives or parsley

Instructions

  • If you are using large carrots, scrub them clean or peel them then slice them into 1/2 inch thick slices. If the carrots are large in diameter, cut them in half length-wise. 
  • Add the water to the inner pot of the Instant Pot. Place the carrots in a steamer basket and set it in the Instant Pot.
  • Place the lid on the Instant Pot and make sure it is in the sealed position. Cook on high pressure with the timer set for one of the following choices:
    0 minutes for tender-crisp, 1 minute for tender, 2 minutes for soft, 3 minutes for mashable baby food 
  • When the timer is finished, immediately do a quick release of the steam. Check the carrots for doneness. If you like them softer, replace the lid and cook for 0 to 1 minute more on high pressure.
  • Remove the steamer basket and pour the water out of the inner pot. Place the inner pot back in the Instant Pot. Select ‘saute’ mode and let the pot heat up. 
  • Add the butter to the pot and let it melt. Toss in the minced garlic, garlic powder, salt, pepper, red pepper flakes and honey. Bring to a boil and cook for 2 minutes to get the honey sauce thickened. Toss in the carrots and stir until coated well.
  • Transfer to a serving dish and stir in the chopped chives or parsley. Taste and season with additional salt and pepper if needed. 

Notes

  • Try to cut the carrots so they are all about the same size so they cook evenly. Baby carrots tend to already be the same size but large carrots may need more prep time. 
  • The cooking time will depend on how large in diameter the carrots are. If the carrots are especially thick, you may want to cut them in half lengthwise (or even in quarters).
  • If the carrots are not as soft as you would like them, but almost soft enough, replace the lid and and set the timer to 0 minutes. If they seem too crisp for your liking, set the timer for 1 minute.
  • If you don't have a steaming basket, the carrots will cook equally well if place the carrots directly in the water. Just use a strainer to drain the water from the carrots before you make the glaze. 
  • Store leftovers in the fridge for up to 4 days. To reheat the carrots, saute them in the Instant Pot or in a skillet until warm. Optionally, heat them in the microwave on 30 to 40 second intervals. 

Nutrition

Serving: 1 | Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 269mg | Fiber: 2g | Sugar: 11g