Instant Pot Carrots
These super easy and flavorful carrots are perfectly tender and are a delicious side.
Servings: 2 servings
- 16 ounces baby carrots
- 2 cups water
- 3 tablespoons maple syrup
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/8 teaspoon chili powder
- 1/2 teaspoon salt
Add the carrots and water to the Instant Pot. Close the lid and seal it, then turn the valve to "Sealing." "Pressure Cook" for 8 minutes.
Once the timer goes off, quick release the steam. Drain the water. Hit "Cancel," then "Sauté" on the Instant Pot. Add the butter to the carrots and let melt. Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant. Stir well to make sure carrots are fully coated.
- For use in other recipes: Omit the maple syrup, garlic, Italian seasoning, and chili powder.
Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 876mg | Potassium: 623mg | Fiber: 7g | Sugar: 29g | Vitamin A: 31662IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg | Net Carbs: 34g