Pressure Cooker Cinnamon Glazed Carrots

Serves 4 in about 22 minutes. The pressure cooker brings baby carrots* and tsp corn starch together.

Ingredients

• 1 - 2 lb bag baby carrots* (see note)
• ½ cup orange juice
• 1 tsp cinnamon
• 2 tbsp butter
• ½ cup brown sugar, lightly packed
• ¼ cup honey
• 3 tsp corn starch
• 3 tsp water

Method

1. Stir in the carrots, orange juice, cinnamon, and butter to a 3 qt or 6 qt pressure cooker pot (double the recipe if using an 8 qt, or just double all ingredients except for the carrots, if you want).
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 2 minutes (3 minutes for softer carrots). The pot will take a few minutes to come to pressure.
4. When the cook cycle is finished, turn the pot off and turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
5. When the pin in the lid drops down, open the lid and use a slotted spoon to remove the carrots to a bowl.
6. Turn on the Sauté setting and add the brown sugar and the honey. Mix well to combine. Leave it to the mixture cook for a few minutes and reduce a little.
7. Stir the corn starch and water together and add to the simmering mixture. Mix constantly until mixture thickens, then turn off the pot.
8. Tip in the carrots back in and stir to coat them all.
9. Plate directly from the pot, or transfer to a serving dish.

More instant pot ideas are in the instant pot collection.