Best Brown Sugar Carrots Pressure Cooker Recipes

INSTANT POT CARROTS

Steps:

• Pressure Cook Carrots: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot. Add 1 lb (454g) carrots in steamer basket. Pressure Cook at High Pressure for 2 minutes, then Quick Release.
• Make Buttery Sweet Carrots: Set aside the pressure cooked carrots. Discard the water in inner pot. Towel dry inner pot, then heat up the Instant Pot using the "Saute" button. Once the indicator says HOT, add in 2 tbsp (28g) unsalted butter. Add in the cooked carrots, 2 tbsp (25g) brown sugar, and ½ tsp (2.8g) table salt. Saute for roughly 2 minutes until the sugar melts and coat the carrots.
• Serve Carrots: Serve this Super Easy Buttery Sweet Instant Pot Carrots with your favorite main dishes. Enjoy!~ :)

PRESSURE COOKER CARROTS

Steps:

• Pour water into pot and lower down steamer basket. Put prepared carrot sticks inside trying to overlap the least amount possible.
• Close lid and steam valve. Set to pressure, high, for 3 minutes.
• Quick release steam. Lift lid and turn pot off.
• Lift carrots out, drain water in pot and put carrots into pot without basket.
• Put butter and parsley on top of carrots and put lid back on just to contain the heat and allow the butter to melt around the carrots for a min. or so.
• Lift lid, squeeze with lime and serve. * Can also use baby carrots if you'd like.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

APPLE-BROWN SUGAR GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.

BROWN-SUGAR GLAZED CARROTS

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

PRESSURE-COOKER ORANGE SPICE CARROTS

Steps:

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Quick-release pressure. , Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture. Cook and stir until sauce is thickened, 1-2 minutes.