These Instant Pot carrots make a delicious vegetable side dish for an everyday meal or holiday meal. They take only 15 minutes to make, have a fresh, naturally sweet taste and require only a few ingredients and minimal seasoning.
Steamed carrots make an easy and delicious side. It wasn’t until recently I started using the Instant Pot to cook them along with other veggies, including beets and cabbage, which made it even easier to make a batch when I’m busy.
After all, the simplest recipes truly are the best because we end up making them on a regular basis.
It takes about 12 minutes to cook carrots in the pressure cooker. This includes the amount of time it takes to build up pressure, about 10 minutes and the 2 minutes of cooking time.
How to cook carrots in the Instant Pot
1. Prepare the carrots: Rinse and peel the carrots. Slice off the ends and slice diagonally.
2. Add ingredients to Instant Pot: Place carrots in the Instant Pot and add water.
Note: This recipe doesn’t use a steamer basket. If you’d like to use one, place it inside the insert before adding the carrots.
3. Cook the carrots: Close the Instant Pot and set the pressure cooker to cook for 2 minutes. Once completed carefully quick-release the steam and drain the carrots.
4. Add dressing (optional): In a bowl, toss the carrots with extra-virgin olive oil, salt, pepper, and fresh herbs, if using. Serve and enjoy.
Storing and reheating
To store: Store the leftover carrots in a sealed container in the fridge for about 3-4 days.
To reheat: Gently reheat them on the skillet or the microwave.
Substitutions and variations
Carrots are so versatile and it’s easy to cook a batch and create various flavors. The following are a few variations:
- Buttery herbed carrots: for a buttery flavor, replace the olive oil with melted grass-fed butter. Add fresh herbs and toss. Pro-tip: it’s best to melt the butter before adding it to the carrots.
- Honey cinnamon carrots: replace the fresh herbs and pepper with 1/4 teaspoon of cinnamon, 1/4 teaspoon of vanilla extract, and 1 teaspoon of honey, to taste. Add a pinch of salt.
- Honey herb carrots: replace the olive oil with melted grass-fed butter and 1 teaspoon of honey, to taste. Omit the pepper.
- Garlicky lemon carrots: combine the olive oil (or butter), salt, and pepper with minced or crushed garlic cloves and lemon juice for a delicious garlicky lemon flavor.
Top tips and suggestions
- Cut the carrots into equal sizes so they cook evenly.
- I find that thicker carrots work best as skinny carrots may fall apart when stirring.
- Baby carrots don’t require any slicing or chopping. Simply rinse the baby carrots and place them in the Instant Pot with the water.
- Since the cooking time can be affected by the thickness of the carrots, if you find the carrots too firm, simply reseal the Instant Pot and cook for another 1 minute. Add more water, if needed.
Frequently asked questions
Can I cook the carrots with any other vegetables? Yes, however, note that cooking time may vary for different ingredients. For example, broccoli cooks faster than carrots. Also, be sure to cut any other vegetable to be about the same size.
Do I need a steamer basket? No, you do not need a steamer basket to cook carrots in the Instant Pot. In this recipe, I omit using a steamer basket since the Instant Pot doesn’t come with one and requires a separate purchase.
However, if you do have a steamer basket and would like to use it, simply add the water and place the steamer basket before arranging the carrots on top.
More easy Instant Pot recipes
If you enjoy using your pressure cooker, check out the following recipes:
- Butternut Squash Soup
- Instant Pot Wheat Berries
- How to cook chickpeas in the Instant Pot
- How to cook Lentils in the Instant Pot
- Instant Pot Quinoa
- Instant Pot Hard-Boiled Eggs
Did you make this Instant Pot carrots recipe? Leave a comment below and rate the recipe to let us know how it turned out. Be sure to tag me on Real + Vibrant’s Instagram to show me your carrots.
Ingredients
- 1 lb carrots
- 1 cup water
- 1 tablespoon extra-virgin olive oil
- salt and pepper, to taste
- fresh herbs, parsley, chives, cilantro
Instructions
- Rinse and peel the carrots. Slice off the ends and slice diagonally.
- Add water to the Instant Pot and arrange carrots.
- Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 2 minutes. Once completed carefully quick release the steam, remove the lid, and drain the carrots.
- In a separate bowl, toss the carrots with extra-virgin olive oil, salt, pepper, and fresh herbs (if using). Serve and enjoy.
Notes
- Storing leftover: Store the leftover carrots in a sealed container in the fridge for about 3-4 days.
- Reheat: Gently reheat them on the skillet over medium heat or the microwave.
- Baby carrots: While this dish calls for sliced carrots, baby carrots are another great option. If you have a steamer basket, feel free to use it.
- Softer carrots: If you prefer softer carrots, I suggest cooking on high pressure for 3 minutes instead.
- Crisp carrots: If you prefer crisper carrots, cook for 1 minute instead.
- Size: Cut the carrots into equal sizes so they cook evenly.
- Thicker carrots: I find that thicker carrots work best as skinny carrots may fall apart when stirring.
- Cook longer, if needed: Since the cooking time can be affected by the thickness of the carrots, if you find the carrots too firm, simply reseal the Instant Pot and cook for another 1 minute. Be sure not to drain the water.
Jessi says
Absolutely delicious! I added melted butter and fresh herbs. Perfect side for dinners.
Charles Taylor says
Good Recipe!
Serve red to my bible study group and they want me to make again.
One part I didn’t do was peel the carrots!
Why do you peel, more vitamins if left unpeeled??
Thanks,
Charles Taylor
Ann says
This recipe is SO easy and simply delicious! Thank you!
Chelsea says
Perfectly tender carrots. And so easy to flavor. My kids loved them!
Kristen Parker says
So simple yet so tasty! I added melted butter and fresh herbs.
Martha Wesley says
Such a simple and flavorful side dish, perfect for the holidays!
Deborah says
Such a great quick way to cook carrots. I don’t know why I’ve never used my IP to make them before. I made the buttery herbed version you listed and they were so good the kids ate them!
Irina says
I have recently noticed that I use my instant pot more often due to your recipes! Here is another easy one:) Thanks for sharing.
Sapana Chandra, MS, CHC says
So happy to hear, Irina! Thanks for sharing your feedback.
Laura | Wandercooks says
Just fab. Thanks for the helpful tips, I cut my carrots up a little thicker than usual and it made all the difference. So quick and easy 🙂
Sapana Chandra, MS, CHC says
So happy to hear you enjoyed it, Laura!
Patty at Spoonabilities says
What a delicious side dish! I rarely serve carrots alone and this easy recipe has inspired me to serve up some carrots tonight!
Sapana Chandra, MS, CHC says
Thanks for sharing! It definitely makes for a delicious side!
kim says
Yes, please! This will be an amazing side dish for the holidays!
Sapana Chandra, MS, CHC says
Hope you enjoyed it, Kim!
Jennifer Allen says
I love the versatility of my Instant Pot, and this recipe is a family favorite! Easy, tasty, and conveniently made in my IP!
Sapana Chandra, MS, CHC says
Thanks, Jennifer!
Katie says
Made this for the family and it was a hit!
Sapana Chandra, MS, CHC says
So happy to hear, Katie! Thank you for sharing.
Erika says
Making carrots in the Instant Pot sounds fabulous! Definitely going to try this.
Sapana Chandra, MS, CHC says
I hope you enjoy it, Erika! thanks for stopping by.
Jessica says
I made these carrots for Thanksgiving yesterday and they were amazing! Thanks so much for sharing the recipe!
Sapana Chandra, MS, CHC says
That makes me so happy to hear, Jessica – thanks for sharing!
Beth says
This is the best way to cook carrots! They came out so tender and tasty! Loved it!
Sapana Chandra, MS, CHC says
Thank you, Beth! so glad you enjoyed this method – I find using the pressure cooker so convenient, even for tasks as simple as cooking carrrots.
Courtney says
I don’t know what it is about tossing some carrots in the Instant Pot, but it just makes dinner so much easier to make!
Sapana Chandra, MS, CHC says
I’d absolutely have to agree with you, Courtney! Thanks for stopping by.
Cookilicious says
Wow this looks stunning..craving for it now. Will get some carrots
Sapana Chandra, MS, CHC says
Hope you enjoy it!
Courtney says
I made these for dinner tonight as a side and they turned out perfect!
Sapana Chandra, MS, CHC says
So glad you enjoyed them!
Irina says
You are brilliant! You have created an easy recipe, using humble carrots! Bookmarking for later…
Sapana Chandra, MS, CHC says
So glad you love it, Irina!
Liz says
I used to work in kitchens where the steamers would cook veggies like this so quickly! This seems like the perfect option for the same result at home!
Sapana Chandra, MS, CHC says
Yes! I hope you enjoy it, Liz!
Danielle says
Great side for a great brunch. At least I prefer these at that time of the day 🙂 Love the color and how easy this recipe looks – just what I need!
Sapana Chandra, MS, CHC says
Serving these as a side for brunch sounds delicious!
Krissy Allori says
Cooked carrots have so much flavor. I can’t wait try this.
Sapana Chandra, MS, CHC says
I hope you love it, Krissy!
Tawnie Kroll says
Made these over the weekend and they were so good! Thank you!!
Sapana Chandra, MS, CHC says
So glad you enjoyed them, Tawnie!
Caitlin says
I don’t know why I never thought of using the Instant Pot to make carrots. It’s so quick and easy!
Sapana Chandra, MS, CHC says
So easy! So glad you enjoyed them!
Alice Mokrzewski says
Perfect!!! Very impresses..
Sapana Chandra, MS, CHC says
Thank you, Alice! I’m glad to hear that.