Instant Pot Cinnamon Glazed Carrots
Ingredients
The carrots
-
1 or 2
lb bag
Baby Carrots
-
½
cup
Orange Juice
-
1
tsp
Cinnamon
-
2
Tbsp
Butter
The glaze
-
¾
cup
Brown Sugar, lightly packed
-
¼
cup
Honey
-
3
tsp
Corn Starch
-
3
tsp
Water
Instructions
- Add the carrots, orange juice, cinnamon, and butter to the pressure cooker.
- Close the lid and set the steam release knob to the Sealing position.
- Select 2 minutes for cooking (3 minutes for softer carrots).
- After cooking, perform a Quick Release of the steam.
- Remove the carrots with a slotted spoon to a bowl.
- Turn on the Sauté setting and add brown sugar and honey; stir to combine.
- Cook the mixture for a few minutes to reduce it.
- Mix corn starch and water, then add to the simmering mixture and stir until thickened.
- Add the carrots back in and stir to coat.
- Serve directly from the pot or transfer to a serving dish.
Nutrition Facts (estimated)
Servings
4
Calories
327
Total fat
7g
Total carbohydrates
70g
Total protein
1g
Sodium
20mg
Cholesterol
20mg
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