This tender and flavorful Glazed Carrots recipe is an ideal side dish for holidays or any weeknight meal. Made with just a few simple ingredients, these brown sugar glazed carrots come together in under 10 minutes using an Instant Pot.
Why you’ll love them
- Quick and simple. A short ingredient list and fast cooking time make this an easy go-to side.
- Hands-off cooking. The Instant Pot frees you up to finish other dishes or get ready for guests.
- Kid-friendly. The sweet glaze helps entice picky eaters to enjoy their vegetables.
- Delicious. The brown sugar and cinnamon create a comforting, crowd-pleasing flavor.
I’ve been making these carrots for years. I make them all year-round and my family loves them!
~ Brenda
Ingredients
These glazed carrots require just a handful of everyday ingredients. Quantities are shown in the recipe card below.
- Baby carrots: Fresh or frozen work; fresh garden carrots may cook slightly faster.
- Butter: Unsalted is recommended so you can control the salt level, but salted butter is fine if you adjust accordingly.
- Salt: A small amount brightens the flavors. If using salted butter, taste before adding more salt.
- Brown sugar: Adds depth and richness compared with white sugar.
- Ground cinnamon: A touch of cinnamon elevates the glaze and rounds out the sweetness.
- Water: A small amount prevents scorching and avoids an Instant Pot “burn” warning.
Tips & variations
- Swap the sweetener: Use maple syrup or honey instead of brown sugar for a different flavor profile.
- Mix vegetables: Add parsnips, potatoes, or golden beets for variety and extra color.
- Add crunch: Toasted pecans or walnuts sprinkled on top add texture and richness.
- Quick release: Use a quick pressure release to avoid overcooking; natural release can make the carrots too soft.
How to make Instant Pot glazed carrots
Cooking these glazed carrots in the Instant Pot is straightforward and fast. Follow the simple steps below.
Method
- Place the carrots into the Instant Pot.
- Add the butter, salt, brown sugar, cinnamon, and water.
- Secure the lid and set the vent to “Sealing.”
- Pressure cook on high for 4 minutes, then perform a quick release by switching the vent to “Venting.”
- Stir the carrots to coat them in the glaze and serve hot.
What to serve with these carrots
- Mains: They pair beautifully with pork tenderloin, roast beef, ham, or grilled steak.
- Other sides: Combine with mashed potatoes, roasted potatoes, corn on the cob, or a green vegetable for a balanced plate.
- Dessert: A simple cobbler or cake makes a sweet finish to the meal.
Recipe FAQ
No. A steamer basket isn’t required—the carrots cook well directly in the Instant Pot with the liquid.
Yes. You can simmer the carrots in a covered pan with the same ingredients until tender, adjusting time as needed.
Yes. Cut larger carrots into similar-sized pieces so they cook evenly.
You can prepare them a day ahead and refrigerate in an airtight container. Reheat gently in a pan with a little butter to refresh the glaze.
Leftovers & storing
- Store: Keep leftovers in an airtight container in the refrigerator for 2–3 days. Freezing is not recommended, as the texture may suffer.
- Reheat: Warm on the stove with a splash of water or a tablespoon or two of butter, or reheat in the microwave until heated through.
More side dish ideas
- Cucumber Tomato Salad
- BLT Pasta Salad
- Air Fryer Zucchini
- Fruit Salad
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Glazed Carrots Recipe (In Instant Pot)
Cook Time: 4 mins
Total Time: 6 mins
Ingredients
- 2 lbs. baby carrots
- ⅓ cup butter
- ½ teaspoon salt
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ cup water
Instructions
- Place carrots into the Instant Pot.
- Add butter, salt, brown sugar, cinnamon, and water.
- Cover and set the vent to “Sealing”.
- Pressure cook on high for 4 minutes, then quick release the pressure by switching the vent to “Venting”.
- Stir to coat the carrots in the glaze and serve.
Notes
- Make ahead: You can prepare these a day ahead and refrigerate in an airtight container.
- Reheat: Warm in a pan with 1–2 tablespoons butter until heated through.
- Store: Keep leftovers in the fridge for 2–3 days; freezing is not recommended.
- Substitutions: Swap brown sugar for maple syrup or honey if desired.
- Variations: Add root vegetables like parsnips, potatoes, or golden beets, or top with toasted nuts for texture.
- Pressure release: Use a quick release to avoid overcooking the carrots.
Carbohydrates: 25 g,
Protein: 1 g,
Fat: 10 g,
Saturated Fat: 7 g,
Sodium: 397 mg,
Fiber: 4 g,
Sugar: 19 g,
Vitamin A: 21166 IU