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.
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.
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.