Servings: 4
Calories: 191kcal
Equipment
- Instant Pot electric pressure cooker
Ingredients
- 8 carrots skin on, whole organic carrots or 4-5 large carrots
- ½ cup chicken stock (replace with ½ cup of water to make vegan friendly)
- ½ cup brown sugar replace with 1 teaspoon of cinnamon for keto
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4-5 sprigs thyme
- 1 tablespoon unsalted butter
Instructions
- Cut off the carrot tops.
- Lightly score the skin of the carrots, being careful not to cut the carrots into chunks.
- Open the Instant Pot lid and add the carrots to the stainless steel inner pot.
- Pour the chicken stock over the carrots.
- Add the seasonings (brown sugar, salt, black pepper, dry thyme, fresh thyme sprigs) and butter on top of the wet carrots.
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 4 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Serve this easy Easter dinner side dish – Black folks’ brown sugar-glazed carrots right away, and enjoy!
Video
Notes
Nutrition
Calories: 191kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 281mg | Potassium: 463mg | Fiber: 3g | Sugar: 33g | Vitamin A: 20482IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg
Save it so you can make it!Pin this recipe to remember it later.