Instant Pot Cinnamon Glazed Carrots

Instant Pot Cinnamon Glazed Carrots are delicious! Sweet and tender, with a hint of cinnamon and orange. Make these pressure cooker cinnamon glazed carrots for a Thanksgiving side dish, or anytime you want a more exciting vegetable side dish.

 

Instant Pot Cinnamon Glazed Carrots

I can't believe it's Fall! It's been such a great year so far. Today I really felt us leaning towards the Holidays. I've been thinking about pumpkins, corn, and Thanksgiving!

It is time for me to get some of my Thanksgiving recipes and cooler weather comfort foods up on the blog. Today I'm sharing my yummy Instant Pot Cinnamon Glazed Carrots recipe!

I got this recipe from my Nana many years ago. She made hers in the oven.

Making these Instant Pot Cinnamon Glazed Carrots in the Instant Pot® is super easy and fast. You can dial in the exact time so they turn out perfectly tender. You can cook a little longer for softer carrots.

Use baby carrots that are a little thicker. You know how some of them are really skinny? Those aren't as good, in my opinion. They overcook too easily.

Regular carrots can also be used. Cut them to the same approximate size of a baby carrot, and there you go.

You might really enjoy cooking side dishes in your pressure cooker. Especially when you're cooking other recipes in the oven on Thanksgiving. It works so well!

I actually have more than one Instant Pot (don't ask how many), so I can cook an entire Thanksgiving meal without using my oven or stove if I want to!

Homemade Pumpkin Puree
Instant Pot Corn on the Cob
Instant Pot Candied Yams
Instant Pot Cranberry Sauce

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If you make these yummy Instant Pot Carrots, please leave a comment below with a star rating. I'd like to know how you liked them!

5 from 2 votes

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Instant Pot Cinnamon Glazed Carrots

Prep Time

10 mins

Cook Time

5 mins

Total Time

22 mins

 

Instant Pot Cinnamon Glazed Carrots are delicious! Sweet and tender, with a hint of cinnamon and orange. Make these pressure cooker cinnamon glazed carrots for a Thanksgiving side dish, or anytime you want a more exciting vegetable side dish.

Course: Side Dish

Cuisine: American

Keyword: pressure cooker glazed baby carrots

Servings: 4

Calories: 327 kcal

Author: Sandy Clifton

Ingredients

• 1 or 2 lb bag Baby Carrots* (see note)
• ½ cup Orange Juice
• 1 tsp Cinnamon
• 2 Tbsp Butter

Add After Pressure Cooking

• ¾ cup Brown Sugar, lightly packed
• ¼ cup Honey
• 3 tsp Corn Starch
• 3 tsp Water

Instructions

1. Add the carrots, orange juice, cinnamon, and butter to a 3 qt or 6 qt pressure cooker pot (double the recipe if using an 8 qt, or just double all ingredients except for the carrots, if you want).

2. Close the lid and set the steam release knob to the Sealing position.

3. Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 2 minutes (3 minutes for softer carrots). The pot will take a few minutes to come to pressure.

4. When the cook cycle is finished, turn the pot off and turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.

5. When the pin in the lid drops down, open the lid and use a slotted spoon to remove the carrots to a bowl.

6. Turn on the Sauté setting and add the brown sugar and the honey. Stir well to combine. Let the mixture cook for a few minutes and reduce a little.

7. Mix the corn starch and water together and add to the simmering mixture. Stir constantly until mixture thickens, then turn off the pot.

8. Add the carrots back in and stir to coat them all.

9. Serve directly from the pot, or transfer to a serving dish.

Recipe Notes

*If you only want to make 1 lb of carrots, that will work, but you'll need to keep the other ingredient amounts as written so the pot has enough liquid to come to pressure.