Instant Pot Honey Butter Carrots
User Reviews
5
Instant Pot Honey Butter Carrots
Description
The Instant Pot Honey Butter Carrots recipe calls for peeling and cutting carrots into fairly large pieces, then cooking them with water under high pressure for 2-3 minutes depending on size and desired texture. Once pressure is released, the water is drained, and butter and honey are added back into the pot with the cooked carrots. The pot is closed briefly to melt the butter, and seasonings like salt, pepper, and fresh parsley are stirred in. This method provides a balance between tender and slightly firm carrots with a shiny, sweet finish.
The resulting carrots have a gentle sweetness from the honey combined with the richness of butter and the fresh brightness of parsley. Cooking in the Instant Pot speeds the process while preventing overcooking, and the quick pressure release stops further softening. This dish pairs well as a side vegetable for dinners featuring meats or grains.
Variations include using more than 2 pounds of carrots without changing the cooking time. The recipe can also be made on the stovetop by boiling carrots until tender, then draining and mixing with the butter, honey, and seasonings. The recipe serves approximately 4-6 people when using a 6-quart Instant Pot.
Ingredients
- 2 pounds carrot peeled & cut into chunks
- 1 cup water
- 1/4 cup butter
- 2 tablespoons honey
- 1 tablespoon parsley chopped finely, fresh
- salt to taste
- black 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
- The cooking time remains the same even if you use more than 2 pounds of carrots.
- A stovetop alternative is boiling carrots until tender, then tossing with butter, honey, parsley, salt, and pepper.
- This recipe serves about 4 to 6 people using a 6-quart Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 174mg | 7% |
| Potassium | 484mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 25552IU | 511% |
| Vitamin C | 10mg | 11% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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