These Instant Pot Carrots are the perfect side dish for any meal. They are sweet and savory, cooked with butter and brown sugar then topped with a drizzle of honey. They are a truly addictive way to eat your veggies!

Easy side dish recipes are important for the holidays, and also for everyday weeknight meals! If you need some ideas, check out my Loaded Cheesy Potato Casserole, Instant Pot Mac and Cheese, and these Instant Pot Carrots for the perfect accompaniment to all of your main dishes!

instant pot carrots in a white dish

I love the Instant Pot for so many reasons. It’s quick, easy, and doesn’t interfere with your stovetop or oven when you’re making multiple dishes.

a bowl of carrots next to an instant pot

For this reason alone, it makes the perfect vessel for cooking during the holidays when your oven is already spoken for. If you have a turkey or chocolate pecan pie baking in the oven, you can still get a side dish on the table with these Instant Pot Carrots! 

instant pot carrots in a white dish

A few super simple ingredients are added to your Instant Pot and only need 4 minutes to pressure cook. These yummy carrots are so easy to throw together but taste like you dedicated loads of effort to their preparation. That’s a win win!

Ingredients for Instant Pot Carrots

  • baby carrots
  • water
  • brown sugar
  • butter
  • cinnamon
  • salt
  • nutmeg
  • honey
  • fresh parsley, optional

bowls of ingredients to make glazed carrots

How to Make Instant Pot Carrots – Step by Step

Step 1: Add Ingredients to Instant Pot

Add the carrots, water, brown sugar, butter, cinnamon, salt, and nutmeg into the Instant Pot. Gently stir to coat the carrots.

carrots, butter, and brown sugar in an Instant Pot

Step 2: Pressure Cook

Place the lid on the Instant Pot and make sure that the valve is set to “sealing.” Cook on manual high pressure for 6 minutes. Once the timer has gone off, carefully turn the valve to perform a quick release of the pressure.

baby carrots in a brown sugar sauce

Step 3: Serve

Once the pin has dropped, open the lid. Spoon the carrots and your preferred amount of liquid into a bowl and drizzle the carrots with honey and sprinkle with freshly chopped parsley. Serve warm.

baby carrots in a brown sugar sauce

Tips and Notes

  • There will be liquid in the Instant Pot when the carrots are done cooking. It is very flavorful so you can use it to baste the carrots before serving. 

honey drizzled over carrots

What to Serve with Instant Pot Carrots 

  • Mississippi Pot Roast is one of the most popular recipes on my site and goes perfectly with these delicious carrots!
  • Air Fryer Whole Chicken is another easy favorite and pairs well with the delicious glaze from the carrots.
  • Honey Dijon Pork Tenderloin is a great dinner option to serve with the carrots. It roasts in the oven while your carrots cook in the Instant Pot!

a gold fork digging into a bowl of carrots

How to Store

Store leftover carrots in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop over low heat.

More Instant Pot Recipes You Might Enjoy!

instant pot carrots in a white dish
5 from 5 ratings

Instant Pot Carrots with Honey Glaze

Yield: 8
Prep Time: 2 mins
Cook Time: 6 mins
Time to Build Pressure: 10 mins
Total Time: 18 mins
These Instant Pot Carrots are the perfect side dish for any meal. They are sweet and savory, cooked with butter and brown sugar then topped with a drizzle of honey. They are a truly addictive way to eat your veggies!

Ingredients

  • 2 pounds baby carrots
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 4 Tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • pinch of nutmeg
  • 2 Tablespoons honey
  • freshly chopped parsley, for garnish (optional)

Equipment

  • Pressure Cooker

Instructions
 

  • Add the carrots, water, brown sugar, butter, cinnamon, salt, and nutmeg into the Instant Pot. Gently stir to coat the carrots.
  • Place the lid on the Instant Pot and make sure that the valve is set to "sealing." Cook on manual high pressure for 6 minutes. Once the timer has gone off, carefully turn the valve to perform a quick release of the pressure.
  • Once the pin has dropped, open the lid. Spoon the carrots and your preferred amount of liquid into a bowl and drizzle the carrots with honey and sprinkle with freshly chopped parsley. Serve warm. 

Notes

  • There will be liquid in the Instant Pot when the carrots are done cooking. It is very flavorful so you can use it to baste the carrots before serving. 
  • How to Store: Store leftover carrots in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop over low heat.
Cuisine: American
Course: Side Dish
Calories: 159kcal, Carbohydrates: 27g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 239mg, Potassium: 293mg, Fiber: 3g, Sugar: 23g, Vitamin A: 15813IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.