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Overhead view of honey dijon carrots in a bowl and topped with chopped herbs.

Instant Pot Carrots

Instant Pot Carrots are an easy, one-pot side dish with a simple honey dijon glaze. They're quick and healthy, and perfect for busy weeknights!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 servings
Calories 89kcal



  • Combine all the ingredients in the Instant Pot and mix together.
  • Cook on high pressure for 4 minutes. Use the quick release to release the pressure. (I used carrots about 1-1 ½" in circumference. For smaller carrots, reduce the cook time by 1-2 minutes).
  • Turn the Instant Pot to the sauté setting and cook until the liquid has evaporated, about 2 minutes.


  1. For even cooking, make sure you cut your carrots into roughly the same size pieces.
  2. I used carrots that were about 1-1 ½ inches in circumference. If your carrots are smaller, you should reduce the cook time in the Instant Pot by 1-2 minutes.
  3. Make sure you quick release the pressure. If you naturally release it, the carrots will continue cooking and could end up overcooked and soft.
  4. For the chicken broth, you can use store-bought or homemade. This Instant Pot chicken bone broth is one of my favorites to use.
  5. While the carrots need just 4 minutes to pressure cook and 2 minutes to sauté, you’ll want to factor in time for pressure to build and release in the Instant Pot.
  6. You can substitute melted butter for the olive oil, just make sure it’s unsalted.


Serving: 4ounces | Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 508mg | Potassium: 388mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18951IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg