Instant Pot Maple Glazed Carrots are a fast, easy, and delicious side dish that comes together in just 25 minutes. Made with mini Carrots, maple glaze, butter, garlic, and nutmeg, this lip-smacking pressure cooker glazed carrots are a fantastic accompaniment to your main dish. Try it today and serve with your roast dinner!
Don’t own a Pressure Cooker? No worries, This detailed post will guide you with cooking these buttery delicious carrots in the skillet, in an oven and in the instant pot.
WHY MAKE THIS RECIPE?
Simply because its quick and easy, uncomplicated and straight forward.
Why just steam the carrots when you can also flavor them with Maple Glaze and spices? Baby Carrots or Chantenay Carrots absorb the flavors so well. and this is so much quicker than making in the oven.
It is made in Pressure Cooker, still amazingly ROASTED! Pressure cooking the carrots, cuts down the baby sitting time drastically. This is like 12 minutes handsfree time. We set the pressure cooking time to 2 minute, but keep in mind, the pressure build up time is 8-10 minutes.
You need only 7 ingredients and 25 minutes from scratch to the dining table for perfectly roasted Maple glazed Carrots. Easy, isn’t it?
It is a delicious side with almost Everything – Roast Dinner or even toss it in your salads.
Also a classic Side dish for your Holiday Dinner Tables – Easter, Thanksgiving and also Christmas.
Not a fan of Maple Syrup, Try Honey glaze or Brown Sugar. I have a recipe for Honey glazed carrots for you to try.
Baby Carrots or Chantenay Carrots are pressure-cooked and glazed with maple syrup, butter, garlic, and nutmeg. Serve this lip-smacking pressure cooker glazed carrots as a holiday side dish in 25 minutes from start to scratch.
How about making INSTANT POT GARLIC HERB POTATOES as well as a side dish for Thanksgiving along with these buttery sweet carrots.
WATCH A QUICK VIDEO ON HOW TO MAKE INSTANT POT GLAZED CARROTS { 1 MIN }
TIPS TO MAKE PERFECT BUTTERY GLAZED BABY CARROTS AS SIDE DISH
–Roasting is the key step to achieve sweetness out of the carrots. Once the carrots are pressure cooked, it needs to be roasted for 10 minutes in total.
–Never overcook the carrots, otherwise, we will land up with mashed carrot puree .J 🙂 PRESSURE COOK THE CARROTS for just 2 minutes on HIGH, followed by Quick Pressure Release.
Incase you are steaming the carrots in an open pot, check for doneness with a fork. I have a recipe post Honey Glazed Carrots to guide you on how to make them on a skillet.
Once you have these 2 important points in mind, making buttery sweet carrots as side dish is going to be super easy.
Can you make Glazed Carrots ahead of time?
Yes, why not. Although cooking from start to finish only takes about 25 minutes, it is a great idea to keep things ready ahead of time. Remove them from the Instant Pot when they are tender crisp and not soft.
To reheat, Pop it back to the Instant Pot on Saute mode or back into your oven.
IF YOU LOVE THIS RECIPE, YOU WILL ALSO LOVE
Instant Pot Garlic Herb Roasted Potatoes { Video }
How to make Instant Pot Basmati Rice+ Video Tutorial
Instant Pot Pulao Rice + Step by Step Tutorial
How to make Instant Pot Mexican Rice
HOW TO MAKE MAPLE ROASTED CARROTS IN THE SKILLET?
I have a recipe post Honey Glazed Carrots to guide you on how to make them on a skillet.
HOW TO MAKE BAKED GLAZED CARROTS IN THE OVEN?
Preheat the oven to 350 degrees F. Simply place the carrots in a baking dish. Drizzle the mixture of melted butter, maple syrup,garlic and nutmeg. Stir well until completely coated. Bake in the preheated oven for about 40 minutes, rotating the carrots at 20 minutes interval. If you would like the glazed carrots a little brown in the edges, bake slightly longer.
HOW TO MAKE INSTANT POT GLAZED CARROTS
Ingredients
- 1 lb baby carrots or chantenay carrots scrubbed and trimmed {454g }
- 2 tbsp unsalted butter
- 3 Tbsp maple syrup {60ml}
- 1 Tsp Garlic Powder
- 1/2 Tsp Nutmeg Powder
- 1 Cup Water {250ml}
- Salt & Pepper to taste
- Flat parsley to garnish
Instructions
Pressure Cook Carrots
- Pour 1 Cup of water to the instant pot insert. Place the carrots inside the steamer basket and place it inside the instant pot insert. Pressure Cook at HIGH PRESSURE for 2 minutes, followed by QPR.
- Fork test the carrots to see if they are tender.
- Remove the steamer basket with carrots and allow the water to drain and set it aside.In the meanwhile, discard the water in the instant pot insert.
Glaze the Carrots
- Press SAUTE button. Once the indicator beeps HOT, add butter. Allow it melt and add maple syrup.
- Add Carrots and saute gently until well coated with the glaze. Allow the carrots to roast for 5 minutes without moving around much.
- Now add garlic powder, nutmeg powder, salt & pepper to taste. Gently mix and rotate all the carrots. Allow the glazed carrots to roast for another 5 minutes until all the glaze sticks to the carrots.
- Season with more salt and pepper if needed. Garnish with Parsley.Transfer to a serving bowl and enjoy the glazed carrots with your main dish.
Notes
Rest of the ingredients must be doubled to achieve the same taste and consistency.
The flavor of these carrots is incredible! Thanks for the recipe!
Glazing carrots with maple syrup adds delicious flavors. You can use Brown Sugar or Honey too.
I love that you are using Instant Pot for this, and carrots sound so flavorful with all the spices! Will be making them soon.
Instant Pot Pressure Cooker speeds up the process of cooking multifold. They are so easy to make too.
I do have a pressure cooker and will definitely try to make them. They look delicious
Absolutely.. Do try Glazed Carrots in your pressure cooker. The recipe comes together quickly.
Such an easy to make and flavorful side dish. It is perfect for my family.
Instant Pot is my go-to gadget for a quick and easy side dish, just like this Maple Glazed carrots. It’s perfect to feed a crowd or even for occasions like Easter and Thanks giving.
What a great way to use the instant pot. These carrots look amazing.
Oh yes, Instant Pot is simply the best for a lot of dishes just like this glazed carrots and roast potatoes.