Orange Maple Carrots with Tsp Corn Starch

Serves 4 in about 15 minutes. The pot starts with tsp nutmeg, then tbsp brown sugar.

Ingredients

• 1-2 lbs baby carrots
• 1 orange, zested
• ½ cup orange juice
• Pinch of salt
• 2 tbsp butter (3 tbsp for 2 lbs carrots)
• 1/8-1/4 tsp nutmeg (1/4 tsp for 2 lbs carrots)
• 3-4 tbsp real maple syrup (4 tbsp for 2 lbs carrots)
• ⅛ tsp maple flavoring (optional)
• 2-4 tbsp brown sugar (4 tbsp for 2 lbs carrots)
• 2 tsp corn starch
• 3 tbsp cold water

Method

1. Tip in the carrots, zest, juice, salt, butter, nutmeg, and maple syrup to the pot. Mix well.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes (2 minutes for thin baby carrots). High Pressure. The pot will take several minutes to come to pressure.
4. When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
5. When the pin in the lid drops back down, open the lid.
6. Mix in the maple flavoring and the brown sugar.
7. Turn on the Sauté setting. When the liquid starts to simmer, stir in the corn starch slurry. Mix until thickened. Turn off the pot.
8. Plate immediately with some of the glaze.

More instant pot ideas are in the instant pot collection.