Lemon and Rosemary Glazed Instant Pot Carrots

Instant Pot Carrots
Grain Free Keto Friendly Kid Friendly Low Carb One Pan Pressure Cooker Vegetarian

Nutrition: 99 Calories

Perfectly cooked baby carrots coated in a tangy lemon and rosemary glaze. Instant Pot Carrots are simple to make and an elegant side to any meal.

Glazed carrots are one of those sides that seemed to be saved for special meals, but they don’t have to be. These are easy to make, even on your busiest days. You can do everything in your pressure cooker. Make perfectly tender carrots and glaze them with a sweet and tangy, rich butter sauce. And the rosemary adds the perfect herby touch.

To make glazed Instant Pot Carrots, there’s really only two steps. First, add everything to the pressure cooker pot. Add the baby carrots, chicken stock (or use water if you want to keep it vegetarian), butter, crushed rosemary, molasses, salt and lemon juice. Pressure cook everything on high pressure for 4 minutes; it’ll take about 10 minutes to come to pressure.

Glaze the Carrots Using the Sauté Function

Once the Instant Pot Carrots have finished pressure cooking, release the pressure manually. Cancel the Keep Warm function if needed and switch over to Sauté or Brown mode. The second step is to let the sauce simmer to create a nice glaze. You can add a thickener to speed up the glazing process if you want. I used Xanthan Gum to thicken my glaze and keep the carb count low. Carrots have a moderate amount of carbohydrates compared to other vegetables; that’s what makes them sweet. So if you’re watching your carb intake, eat a moderate amount and fill your plate with other low carb foods.

On this evening, I made Cornish Hens in the slow cooker, Instant Pot Carrots, and a quick salad. I spent very little time in the kitchen and let my machines work for me. This kind of meal is so perfect for busy days. Just a little bit of prep, and I can serve my family a delicious, healthy meal at a decent time.

Lemon and Rosemary Glazed Instant Pot Carrots

Perfectly cooked baby carrots coated in a tangy lemon and rosemary glaze. Instant Pot Carrots are simple to make and an elegant side to any meal.

Total Time: 25 min
Prep Time: 5
Inactive Time: 10 min
Cook Time: 10

Ingredients

  • 10 oz Baby Carrots
  • 1/2 Cup Chicken Stock (or water for vegetarian)
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1 tsp Crushed Rosemary
  • 1/2 tsp Molasses
  • 2 Tbsp Butter
  • 1/2 tsp Xanthan Gum (optional)

Directions

  1. Add carrots, chicken stock, lemon juice, salt, crushed rosemary, molasses, and butter to your instant pot. Put the lid on the pressure cooker, make sure the valve is set to sealing and cook on high pressure for 4 minutes, it takes about 10 minutes to come to pressure.
  2. Once the pressure cooking has finished, manually release the pressure, carefully. Set the pressure cooker to sauté. Sauté the carrots stirring occasionally until you have a nice reduced sauce. Add xanthan gum or other thickening agent if desired.

Nutrition: 

Yield: 4 servings, Serving Size: 1 Cup, about 12 Carrots

Amount Per Serving:  Calories: 99,  Total Fat: 6.2g, Saturated Fat: 3.5g,  Cholesterol: 15.6mg, Sodium: 505.7mg, Carbohydrates: 10.9g, Fiber 3.6g, Sugars: 6g, Protein 1.3g

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