Sunday, October 4, 2020

Instant Pot Honey Glazed Carrots

Fresh carrots, steamed in the Instant Pot, then tossed with a honey based butter glaze.
Fresh coin cut carrots, steamed in the Instant Pot, then tossed with a honey based butter glaze.

Instant Pot Honey Glazed Carrots

I tell y'all what. I am sure enjoying my Instant Pots {affil link} and I've used them an awful lot. To be fair, I have also enjoyed the other brands of electronic pressure cookers that were born before the IP brand was all the rage, all of which I still have, but what I'm saying is that you just cannot beat the ease of preparation and time savings with this appliance.

Of the Instant Pot branded pots that I have, the one from Pioneer Woman {affil link}, gets used the most. It fits nicely in the corner of my kitchen counter, up under the cabinets, so it literally stays out all the time, although there have been times, that I have had several pots going at once! I did this for this past New Year's Day meal, cooking dried black-eyed peas, rice and a cabbage dish - all quickly, and all at the same time, all in electronic pressure cookers.

For everyday use, these cookers are perfect for rice, mashed potatoes, beans, boiled eggs, pasta dishes, whole chickens, beef and pork roasts, soups, stews, sauces, and yes, vegetables! Although, you do have to factor in the time it takes the pot to come to pressure, once you start the pot, it's hands off, everything cooks fast and they are far safer and less scary than the pots of old.

Just a tiny touch of cayenne contrasts with the natural sweetness of these carrots and the added honey, giving such a delicious balance that I hope you'll try it. As always, if you can, use local honey. Let's make some honey glazed carrots y'all!

Add 1 cup water to bottom of the pot. I have discovered that most foods in an electronic pressure cooker benefit from being elevated out of the boiling liquid, and they typically come with a rack of some sort. I also have a steamer basket {affil link} I use all the time for certain foods, but I wanted my sliced carrots to retain their integrity and be cooked through, but not mushy, so I'm using a non-perforated pan from my stackable insert {affil link} on top of a rack, to keep them from being oversteamed.

Place the rack in the pot and add carrots in a pan, placing on a rack. Seal and cook on high for 6 minutes; quick release. Meanwhile, combine butter, honey and seasonings in a separate bowl to form glaze. Toss carrots with glaze until well coated,  then transfer to serving bowl and pour remaining glaze all over the top. Serve immediately.

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Posted by on October 4, 2020
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