Instant Pot Glazed Carrots
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 lbs (1 kg) baby carrots (I used Chantenay carrots)
- 2 tablespoons butter (I use sunflower butter)
- ΒΌ cup (50 grams) brown sugar
- ΒΌ teaspoon paprika
- 2 cloves garlic (crushed)
- Β½ teaspoon salt
- Β½ cup (125 ml) water
- thyme or parsley (to garnish (or if you like the taste of thyme, then you can add it before the cooking starts))
Method
- Add all ingredients in the Instant Pot. Cover with the lid, and seal.
- Cook on manual - high pressure for 5 minutes.
- Once the cooking is finished, do a quick release for the steam. Give the carrots a stir for the glaze to cover the carrots well and serve.