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instant pot carrots in a white dish

Instant Pot Carrots with Honey Glaze

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!
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 6 minutes
Time to Build Pressure 10 minutes
Total Time 18 minutes
Servings 8
Calories 159kcal


  • Pressure Cooker


  • 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)


  • 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. 


  • 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.


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