Instapot Carrots!

Instapot Carrots

So not being the most talented in the kitchen I am always striving for simple recipes that vary up the usual dishes I serve. It was a grilled chicken night when I decide to change up the side dish rather than the main dish. Found this easy recipe and still managed to mess it up. For starters I had read one recipe that said it should be in the pressure cooker for 4 minutes. Since this one called for two I thought I would meet them in the middle. BUZZZ wrong. An instapot is not the same as a classic pressure cooker as its timer starts after it is up to full pressure!

These were tasty enough but I read about one recipe that used bourbon instead of water to cook the carrots in...still not sure I want to put alcohol in a pressure cooker but I must say this recipe could use a flavor boost. Maybe a little fresh rosemary or cardamon? Please let me know your improvements!


 BABY CARROTS: 2 pounds bag of baby carrots.

 BUTTER: 1/3 cup unsalted butter (cut into smaller chunks)

 SALT: just a 1/2 teaspoon of salt.

 BROWN SUGAR: 1/3 cup of brown sugar.

 GROUND CINNAMON: 1/2 teaspoon ground cinnamon.

 WATER: and 1/2 cup of water.


Put water in the bottom of the Instant Pot. Add trivet on top. Place carrots on trivet (it's OK if some fall through).

Put lid on Instant Pot and turn valve to 'sealing'. Cook on manual high pressure (or 'pressure cook') for 2 minutes. (I made the mistake of going for three minutes…super mushy!)

When Instant Pot beeps, immediately release the pressure. 

Remove the lid and carefully transfer the carrots to a clean bowl.

Stir in remaining ingredients, cover for a minute or two to let the carrot heat melt the butter. Serve!

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