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These easy Instant Pot carrots are coated in a delicious honey butter glaze. Everyone at the table will want seconds! The best veggie side dish.
I love a good glazed carrot recipe. It occurred to me that making carrots in the Instant Pot is something I should try now that I’ve been converted into an IP lover. It’s not rocket science on the stove-top, but using an electric pressure cooker has its benefits, such as:
- It frees up counter space (e.g. if you’ve got company over or you’re making these for a holiday like Thanksgiving or Christmas).
- It’s pretty hands-off once you’ve closed your IP’s lid, so you can do other things instead of babysitting them.
- You don’t need to worry about checking them to see if they’re done… you just do what your IP tells you to do. 😉
- It’s quick & easy.
How to cook carrots in an Instant Pot (overview):
Add chopped carrots (or you can just use baby cut carrots) to your Instant Pot along with 1 cup of water and cook for 2-3 minutes on high pressure. (Full ingredients & instructions are in the recipe card below)
I bought large carrots and cut them into fairly big pieces. I cooked them for 3 minutes and they ended up quite soft; just the way I like them.
Want to make these in the slow cooker? Try my Crockpot honey glazed carrots.
This electric pressure cooker carrots recipe was a big hit in my house. I was barely able to photograph them without sneaking bites. My husband seemed shocked at how tasty they were. Doesn’t he know ALL my recipes are tasty by now?! Geez. 😛
I’m a big fan of sweet carrots. I also have an Instant pot carrots and parsnips recipe, a honey roasted carrots recipe, and a maple roasted carrots and beets recipe that you may also like!
Love easy Instant Pot side dishes? You may also like my Instant Pot corn on the cob recipe, this Instant Pot beets recipe, or my Instant Pot mashed potatoes.
Have you ever made carrots in your Instant Pot? These honey butter carrots are definitely worth trying.
Instant Pot Honey Butter Carrots
Ingredients
- 2 pounds carrots peeled & cut into chunks
- 1 cup water
- 1/4 cup butter
- 2 tablespoons honey
- 1 tablespoon fresh parsley chopped finely
- Salt & pepper to taste
Instructions
- Cut carrots (or use pre-cut carrots if you wish) into fairly large pieces (I cut mine on an angle - see photos). Add them to your Instant Pot, along with the water.
- Close the lid, set the valve on "sealing", and cook on high pressure for 2-3 minutes. If you like softer carrots and/or are using large carrots, I suggest cooking them for 3 minutes. If you prefer crisper carrots or are using smaller carrots (e.g. baby cut carrots that look fairly thin), cook for 2 minutes.
- It will take about 10 minutes for the Instant Pot to come up to pressure. Once the countdown has finished, do a quick pressure release. Take the lid off as soon as it's done (or carrots will continue cooking), and take the insert out and carefully discard the water (leave carrots in the insert).
- Put the insert back into the Instant Pot and add in the butter and honey. I set the lid back on top for about a minute to help the butter melt. Add the salt & pepper and parsley and give it all a good stir. Transfer to a serving bowl and enjoy.
Notes
- You can use more than 2 pounds of carrots if you wish; cooking time won't change.
- Serves 4-6 people.
- I use this 6-quart Instant Pot.
- Stove-top method: Boil carrots until they're tender; drain, then toss with the butter, honey, parsley, and salt & pepper.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these for dinner tonight and they were a hit in my household! Thank you for sharing for I am still learning the instant pot.
Fantastic!!! So happy you liked this one.
Just made these…perfect! Thank you for your delicious recipe.
You’re very welcome, Cheryl! 🙂
I made these for Christmas. I forgot to quick release the carrots after they pressure cooked for 2 minutes, so they “kept warm” for 3 minutes after they were done. As a result, totally my fault, they were way too mushy and soft. Then when I added the butter, it made them even more mushy. And against my better judgement, I added the whole cube of butter. And it was just too buttery and too soft. Next time, I’ll be more careful to check the time, and I plan on cutting back on the butter. For me personally, a whole cube of butter was just too much.
Thanks for the recipe though, this is still a keeper for me. I’ll give it one more try.
Hi Yolanda! I’m glad you’re giving the recipe another chance! 🙂 Let me know how it goes next time around. Happy new year!
These made a great quick and easy side dish for our Thanksgiving table yesterday. Thanks!
You’re welcome! 🙂
You think it would be ok to totally do them the day before and then just reheat the next day when ready to serve. Or best to just get carrots chopped day before but cook day of serving?
I’d probably do them the day of and chop the carrots the day before. Happy Thanksgiving! 🙂
I’m planning to use this recipe for Thanksgiving, and I think I’ll need to triple it. Still just 1 cup of water and 2-3 minutes? We were recently gifted an IP, so I’m new to this cooking method…and it’s our first year hosting…so I’m extra cautious. Thanks!
Yes, that’s what I would do. 🙂
Thank you!