📝 About This Recipe
Elevate the humble root vegetable into a sophisticated side dish that balances floral sweetness with a gentle citrus brightness. Using the Instant Pot allows the carrots to become perfectly tender-crisp in minutes, while the high-pressure environment infuses them deeply with a rich honey and butter emulsion. This dish is a colorful, glossy addition to any holiday table or a quick way to add a touch of elegance to a weeknight roast.
🥗 Ingredients
The Vegetables
- 2 pounds Fresh Carrots (peeled and sliced into 1/2-inch thick rounds or sticks)
- 1/2 cup Water (cold)
The Glaze
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cup Wildflower Honey (or clover honey for a milder taste)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/2 teaspoon Orange Zest (freshly grated)
- 1/8 teaspoon Ground Cinnamon (just a pinch for warmth)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the glaze at the end)
- 2 tablespoons Toasted Pecans (roughly chopped for crunch)
👨🍳 Instructions
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1
Prepare your carrots by peeling them and cutting them into uniform 1/2-inch thick diagonal slices. Consistency in size ensures they all cook at the same rate.
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2
Place the stainless steel inner pot into your Instant Pot base. Pour in the 1/2 cup of water.
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3
Add the sliced carrots into the pot, spreading them out relatively evenly.
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4
Secure the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position.
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5
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes. Note that it will take about 5-8 minutes to come to pressure.
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6
While the carrots are pressure cooking, whisk together the honey, melted butter, brown sugar, grated ginger, orange zest, cinnamon, salt, and pepper in a small bowl.
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7
As soon as the 3-minute cooking cycle finishes, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Wait for the pin to drop before opening the lid.
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8
Carefully drain the cooking water from the pot, using the lid as a shield or a colander, then return the carrots to the warm inner pot.
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9
Turn the Instant Pot to the 'Sauté' function on the 'Normal' or 'Low' setting.
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10
Pour the prepared honey-butter mixture over the carrots. Use a silicone spatula to gently toss the carrots so they are well-coated.
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11
Simmer the mixture for 2-4 minutes, stirring occasionally, until the liquid reduces into a thick, syrupy glaze that clings to the carrots.
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12
Once the glaze is bubbling and thick, hit 'Cancel' to stop the heat. Stir in the fresh lemon juice to balance the sweetness.
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13
Transfer the carrots to a warm serving platter, scraping every bit of that golden glaze over the top.
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14
Garnish with the chopped fresh parsley and toasted pecans for a beautiful contrast in color and texture.
💡 Chef's Tips
For the best flavor, use multi-colored heirloom carrots to make the dish visually stunning. If you prefer very soft carrots, increase the pressure cook time to 4 or 5 minutes. Don't skip the lemon juice at the end; the acidity is crucial to cutting through the richness of the honey and butter. If the glaze isn't thickening fast enough on Sauté, whisk 1/2 teaspoon of cornstarch with a teaspoon of water and stir it in. To make this vegan, substitute the butter with a high-quality vegan buttery spread and use maple syrup instead of honey.
🍽️ Serving Suggestions
Pair these carrots with a garlic and herb roasted chicken for a classic Sunday dinner. Serve alongside a holiday glazed ham to complement the smoky, salty flavors. They are excellent next to a creamy mashed potato or parsnip puree. Accompany with a crisp Sauvignon Blanc or a light sparkling cider to refresh the palate. Leftovers can be chopped and added to a grain bowl with quinoa and feta cheese.