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HomeCooking MethodInstant Pot

Instant Pot Carrots with a Maple Butter Sauce

Cheryl Malik
Cheryl Malik Posted: 05/16/24 Updated: 12/11/24
11 Comments
Jump to Recipe
GF Gluten Free V Vegetarian
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Carrots cooked to perfection in the Instant Pot then swaddled in a delicious maple butter sauce. Quick and easy, this is one of our favorite veggie side dish recipes.

A white bowl holding buttery carrots cooked in the Instant Pot.

What We Love About This Recipe

  1. Cooking baby carrots in the Instant Pot is SO simple, yet they come out perfect, never mushy or undercooked.
  2. The maple butter sauce adds a deliciously sweet-and-savory flavor to the dish, without overpowering the natural flavor of the carrots.
  3. It’s tasty enough to be part of your holiday dinner table, but easy enough to make a regular appearance at meals year-round.
  4. You can change the seasonings as you like to make the recipe your own, or you can omit the sauce entirely to use your Instant Pot carrots in another recipe!

Chef’s Tips

  • If you’re feeding a large group, and if your Instant Pot is big enough, I recommend doubling or even tripling this carrot recipe to ensure you make enough for everyone.
  • Make sure to Quick Release the pressure after cooking! The Instant Pot has two release options – Quick (or Manual) Release, and Natural Release. If you use the Natural Release function, your baby carrots WILL be overcooked and mushy by the time you serve them.
  • All appliances behave differently, so if you have time, test this recipe at least once before you make it for your holiday meal. You and I could have two of the exact same Instant Pot in the exact same kitchen, and your carrots might be ready after 6 minutes while mine need the full 8. Adjust as needed!
A white bowl holding buttery carrots cooked in the Instant Pot.

More Easy Vegetable Recipes

  • Zucchini Salad
  • Stuffed Artichokes
  • Instant Pot Potato Leek Soup
  • Grilled Asparagus in Foil
  • Instant Pot Chickpeas (No Soak!)
  • Air Fryer Frozen Green Beans
  • Keto Broccoli Cauliflower Casserole
  • Garlic Butter Parsley Potatoes
  • Instant Pot Broccoli
  • Texas Roadhouse Green Beans
  • Carrot Raisin Salad
  • Air Fryer Smashed Potatoes
  • Sauteed Zucchini

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

A white bowl holding buttery carrots cooked in the Instant Pot.

Instant Pot Carrots with a Maple Butter Sauce

Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
These super easy and flavorful carrots are perfectly tender and are a delicious side.
Print Save Saved!
4 servings

Ingredients

For the Instant Pot Carrots

  • 16 ounces baby carrots defrosted if frozen
  • 2 cups water

For the Maple Butter Sauce (Optional)

  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic approximately 3 cloves
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon chili powder more or less to taste
  • ½ teaspoon salt more or less to taste
  • 3 tablespoons pure maple syrup
Get Recipe Ingredients

Equipment

  • 6-quart Instant Pot or similar pressure cooker
  • Colander
  • large wooden spoon

Instructions 

For the Instant Pot Carrots

  • Add 16 ounces baby carrots and 2 cups water to Instant Pot and stir to incorporate. Secure lid on Instant Pot with valve in Sealing position.
  • Set Instant Pot to Manual High Pressure and set cook time to 8 minutes. Instant Pot will pressurize, then cook time will begin.
  • Once 8-minute cook time ends, carefully Quick Release internal pressure. Use caution – any escaping steam will be very hot.

For the Maple Butter Sauce (Optional)

  • Carefully remove insert from Instant Pot. Pour carrots and water into colander, draining carrots well. Return drained carrots to Instant Pot insert and return insert to Instant Pot.
  • Set Instant Pot to Sauté mode. Add 2 tablespoons unsalted butter and stir to incorporate. Allow butter to melt completely.
  • Once butter has melted, add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, ⅛ teaspoon chili powder, and ½ teaspoon salt. Stir to incorporate, then allow ingredients to sauté until garlic is fragrant, approximately 60 seconds.
  • When garlic is fragrant, add 3 tablespoons pure maple syrup and stir gently until syrup is fully incorporated and carrots are fully coated in sauce.

To Serve

  • Divide Instant Pot carrots into preferred portions. Spoon additional maple butter sauce over carrots and serve warm with desired entrée.

Notes

  • Make it Dairy Free: Use a plant-based butter.
  • Leftovers: Let carrots cool completely. Refrigerator leftover carrots in an airtight container up to 4 days.

Nutrition Information

Serving: 1serving | Calories: 135kcal | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0.2g | Total Carbs: 20g | Fiber: 4g | Sugar: 14g | Net Carbs: 16g | Vitamin C: 4mg | Cholesterol: 15mg | Sodium: 389mg | Potassium: 320mg | Calcium: 70mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik
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A white woman with long brunette hair stands in a light grey kitchen drinking a green smoothie and wearing a seafoam apron.

meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

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