Sweet and Simple Instant Pot Brown Sugar Carrots
If you’re on the hunt for a fast and flavorful side dish that even picky eaters will love, these Instant Pot Brown Sugar Carrots are a total winner. They’re sweet, buttery, and perfectly tender—all made in just a few minutes with the magic of your pressure cooker. Whether you’re serving them with a weeknight dinner or adding them to your holiday spread, they’re a colorful (and super tasty) addition to the table.
Instant Pot Brown Sugar Carrots
This recipe is just one of my go-to side dishes when I need something quick that doesn’t skimp on flavor. You can pair these with mains like Instant Pot mini meatloaf bites and mashed potatoes, or round them out with sides like crockpot mashed potatoes or green bean casserole—all easy favorites you might already have on your meal plan.
I especially love that this recipe uses pantry staples—carrots, brown sugar, butter, and broth—so it’s easy to whip up last minute. Plus, it’s a great way to get a veggie on the table that doesn’t feel like a chore to eat!
What You’ll Love About This Recipe
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Quick and easy – Just 3 minutes of cook time in the Instant Pot!
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Kid-friendly – The sweetness makes it a great gateway veggie for little ones.
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Minimal ingredients – You likely already have everything on hand.
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Perfect for holidays or everyday dinners – Looks pretty on the plate and tastes amazing.
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No oven needed – Keep your kitchen cool and your oven free for other dishes.
Ingredients
- 32 oz bag of baby carrots
- ½ cup of chicken broth, you can use water
- ½ cup brown sugar
- 4 tablespoons of butter
How to Make Instant Pot Brown Sugar Carrots
- Dump your carrots into your inner pot
- Add in broth, butter, and brown sugar.
- Lock lid.
- Press the Manual button and adjust the time to 3 minutes.
- When the timer beeps, do a quick release.
- Open the lid and stir.
- Enjoy
Tips & Tricks
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Use fresh baby carrots for the best texture—frozen carrots can get mushy.
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Don’t skip the quick release—overcooking can turn your carrots into mush.
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Want extra flavor? Toss in a pinch of cinnamon or a splash of maple syrup for a cozy twist.
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Double the batch if you’re cooking for a crowd, but be sure not to overfill your Instant Pot past the fill line.
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Use unsalted butter if you want better control over the overall saltiness.
FAQs
Can I use regular carrots instead of baby carrots?
Yep! Just peel and slice them into 1-inch chunks so they cook evenly.
What if I don’t have chicken broth?
Water works just fine, or you can use vegetable broth for a vegetarian version.
Can I make these ahead of time?
Absolutely. Reheat them in the microwave or on the stovetop with a little extra butter or broth to keep them saucy.
Can I use frozen carrots?
You can, but they may turn out softer than fresh ones. If you do, reduce the pressure cook time to 2 minutes.
Instant Pot Brown Sugar Carrots
These Instant Pot Brown Sugar Carrots are a perfect dump and go recipe. Dump in all of your ingredients and in 4 minutes you have delicious holiday worthy carrots.
Ingredients
- 32 oz bag of baby carrots
- ½ cup of chicken broth, you can use water
- ½ cup brown sugar
- 4 tablespoons of butter
Instructions
- Dump your carrots into your inner pot
- Add in broth, butter, and brown sugar.
- Lock lid.
- Press the Manual button and adjust the time to 3 minutes.
- When the timer beeps, do a quick release.
- Open the lid and stir.
- Enjoy
Nutrition Information:
Amount Per Serving: Calories: 190Saturated Fat: 4gCholesterol: 20mgSodium: 261mgCarbohydrates: 30gFiber: 4gSugar: 24gProtein: 1g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
I love glazed carrots. For years I could never make them as good as a restaurant until I figured out the secret ingredient.
Add a little White Pepper and they will be spot on if doing brown sugar and butter!