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    Home » Appetizers & Sides

    Instant Pot Honey Butter Carrots

    Published: May 21, 2018 / Updated: Feb 17, 2023 / 33 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    These easy Instant Pot carrots are coated in a delicious honey butter glaze. Everyone at the table will want seconds! The best veggie side dish.

    bowl with Instant Pot honey butter steamed carrots and parsley garnish

    I love a good glazed carrot recipe. It occurred to me that making carrots in the Instant Pot is something I should try now that I've been converted into an IP lover. It's not rocket science on the stove-top, but using an electric pressure cooker has its benefits, such as:

    • It frees up counter space (e.g. if you've got company over or you're making these for a holiday like Thanksgiving or Christmas).
    • It's pretty hands-off once you've closed your IP's lid, so you can do other things instead of babysitting them.
    • You don't need to worry about checking them to see if they're done... you just do what your IP tells you to do. 😉
    • It's quick & easy.

    honey butter carrots inside an Instant Pot

    How to cook carrots in an Instant Pot (overview):

    Add chopped carrots (or you can just use baby cut carrots) to your Instant Pot along with 1 cup of water and cook for 2-3 minutes on high pressure. (Full ingredients & instructions are in the recipe card below)

    I bought large carrots and cut them into fairly big pieces. I cooked them for 3 minutes and they ended up quite soft; just the way I like them.

    Want to make these in the slow cooker? Try my Crockpot honey glazed carrots.

    close-up of a side dish bowl with Instant Pot honey butter carrots

    This electric pressure cooker carrots recipe was a big hit in my house. I was barely able to photograph them without sneaking bites. My husband seemed shocked at how tasty they were. Doesn't he know ALL my recipes are tasty by now?! Geez. 😛

    I'm a big fan of sweet carrots. I also have an Instant pot carrots and parsnips recipe, a honey roasted carrots recipe, and a maple roasted carrots and beets recipe that you may also like!

    bowl of Instant Pot honey carrots by a cloth napkin

    Love easy Instant Pot side dishes? You may also like my Instant Pot corn on the cob recipe, this Instant Pot beets recipe, or my Instant Pot mashed potatoes.

    Have you ever made carrots in your Instant Pot? These honey butter carrots are definitely worth trying.

    These honey butter steamed Instant Pot carrots are quick and healthy. The perfect easy electric pressure cooker side dish. Great for weeknight family meals or special occasions like Thanksgiving or Christmas dinner.

    Instant Pot Honey Butter Carrots

    These easy Instant Pot carrots are coated in a delicious honey butter glaze. Everyone at the table will want seconds!
    5 from 8 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 3 mins
    Inactive time 10 mins
    Total Time 23 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 151 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 pounds carrots peeled & cut into chunks
    • 1 cup water
    • 1/4 cup butter
    • 2 tablespoons honey
    • 1 tablespoon fresh parsley chopped finely
    • Salt & 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

    • You can use more than 2 pounds of carrots if you wish; cooking time won't change.
    • Serves 4-6 people. 
    • I use this 6-quart Instant Pot.
    • Stove-top method: Boil carrots until they're tender; drain, then toss with the butter, honey, parsley, and salt & pepper.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 151kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 174mgPotassium: 484mgFiber: 4gSugar: 13gVitamin A: 25552IUVitamin C: 10mgCalcium: 52mgIron: 1mg
    Keyword honey butter carrots, Instant Pot carrots
    Author Natasha Bull
    « Easy Rosé Spritzer Recipe
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    1. Tina says

      January 19, 2021 at 5:03 PM

      5 stars
      I made these for dinner tonight and they were a hit in my household! Thank you for sharing for I am still learning the instant pot.

      Reply
      • Natasha says

        January 19, 2021 at 5:56 PM

        Fantastic!!! So happy you liked this one.

        Reply
    2. Cheryl says

      February 4, 2020 at 8:45 AM

      5 stars
      Just made these...perfect! Thank you for your delicious recipe.

      Reply
      • Natasha says

        February 4, 2020 at 9:15 AM

        You're very welcome, Cheryl! 🙂

        Reply
    3. Yolanda says

      December 31, 2019 at 10:14 AM

      I made these for Christmas. I forgot to quick release the carrots after they pressure cooked for 2 minutes, so they "kept warm" for 3 minutes after they were done. As a result, totally my fault, they were way too mushy and soft. Then when I added the butter, it made them even more mushy. And against my better judgement, I added the whole cube of butter. And it was just too buttery and too soft. Next time, I'll be more careful to check the time, and I plan on cutting back on the butter. For me personally, a whole cube of butter was just too much.

      Thanks for the recipe though, this is still a keeper for me. I'll give it one more try.

      Reply
      • Natasha says

        December 31, 2019 at 9:50 PM

        Hi Yolanda! I'm glad you're giving the recipe another chance! 🙂 Let me know how it goes next time around. Happy new year!

        Reply
    4. Cara says

      November 29, 2019 at 8:41 AM

      5 stars
      These made a great quick and easy side dish for our Thanksgiving table yesterday. Thanks!

      Reply
      • Natasha says

        November 30, 2019 at 4:45 PM

        You're welcome! 🙂

        Reply
    5. Tammy says

      November 27, 2019 at 2:23 PM

      You think it would be ok to totally do them the day before and then just reheat the next day when ready to serve. Or best to just get carrots chopped day before but cook day of serving?

      Reply
      • Natasha says

        November 27, 2019 at 2:27 PM

        I'd probably do them the day of and chop the carrots the day before. Happy Thanksgiving! 🙂

        Reply
    6. Casey says

      November 16, 2019 at 6:54 PM

      I'm planning to use this recipe for Thanksgiving, and I think I'll need to triple it. Still just 1 cup of water and 2-3 minutes? We were recently gifted an IP, so I'm new to this cooking method...and it's our first year hosting...so I'm extra cautious. Thanks!

      Reply
      • Natasha says

        November 16, 2019 at 8:33 PM

        Yes, that's what I would do. 🙂

        Reply
        • Casey says

          November 24, 2019 at 2:19 PM

          Thank you!

          Reply
    7. Jeanne says

      April 21, 2019 at 10:12 AM

      Your honey glazed carrots are fantastic! I'm amazed that the carrots are just the right texture-not mushy or crunchy.

      Reply
      • Natasha says

        April 22, 2019 at 8:07 PM

        I'm so happy it worked out well, Jeanne! Thanks for letting me know! 🙂

        Reply
    8. Michelle says

      March 7, 2019 at 12:30 AM

      5 stars
      Amazing. You are now on my "go to list" for where to go for trying new recipes, thank you!

      Reply
      • Natasha says

        March 8, 2019 at 8:46 AM

        Yay!! So happy to hear that 🙂

        Reply
    9. Christine says

      January 2, 2019 at 9:01 AM

      These look delicious! So you just put the carrots straight into the water—no steamer basket or anything?

      Reply
      • Natasha says

        January 2, 2019 at 9:04 AM

        Yes, that's correct. I don't think it makes too much of a difference in a recipe like this, to be honest. Happy new year! 🙂

        Reply
    10. Jacqueline Stephens says

      December 30, 2018 at 1:42 PM

      Manual release or quick release?

      Reply
      • Natasha says

        December 30, 2018 at 2:12 PM

        Yes quick release. I meant the same thing (i.e. not a natural slow release; you need to do it manually). I can update the recipe if it was confusing.

        Reply
    11. Teresa says

      December 23, 2018 at 8:33 AM

      Do you need to increase the water at all if doubling?

      Reply
      • Natasha says

        December 23, 2018 at 9:51 AM

        Hi Teresa! That shouldn’t be necessary. Hope you enjoy the recipe. ❤️

        Reply
    12. Stephanie S says

      November 20, 2018 at 10:25 AM

      I’m planning to make this for thanksgiving! Would the cooktime change if doubling?

      Reply
      • Natasha says

        November 20, 2018 at 10:30 AM

        Cook time will stay the same. 🙂 Enjoy and Happy Thanksgiving!

        Reply
    13. Jackie Mcmullen says

      November 18, 2018 at 7:31 PM

      5 stars
      Omg yum! I only used 1lb if baby carrots. Same water and cooking time. I added a TB of brown sugar and cut the honey to 1TB. Added clove, ginger and nutmeg. Absolutely perfect texture.

      Reply
      • Natasha says

        November 18, 2018 at 7:33 PM

        Yay!! Thanks for letting me know!

        Reply
    14. Ashley says

      November 15, 2018 at 8:16 PM

      5 stars
      Excellent! I made these as a quick last minute decision. My family raved about them, and I could not be more pleased with the ease of preparation.

      Reply
      • Natasha says

        November 16, 2018 at 8:37 PM

        That's awesome!! So happy they were a hit, Ashley.

        Reply
    15. Bonnie E Brown says

      October 26, 2018 at 8:29 PM

      5 stars
      This was a hit at my house. I used a two-pound bag of the baby cut carrots and pressure cooked them for three minutes. I'll try two minutes next time, as I would prefer a little more crispness.

      Reply
      • Natasha says

        October 27, 2018 at 10:27 PM

        I'm so happy you all enjoyed it, Bonnie!! Thanks for letting me know and sharing the tip re: baby cut carrot cook time.

        Reply
    16. Natasha's Sister says

      May 22, 2018 at 11:17 AM

      5 stars
      You clearly made more than enough for you and the husband. Bring me some now.

      Reply
      • Natasha says

        May 22, 2018 at 11:19 AM

        No.

        Reply

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