Instant Pot Carrots with a Maple Butter Sauce

easyhealthyrecipes.com/instant-pot-carrots/

These super easy and flavorful carrots are perfectly tender and are a delicious side.

Prep: 15

Cook: 20

Total: 35

Recipe makes approximately 4 servings

Get Recipe Ingredients

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.

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.

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

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.