Pressure Cooker Honey-Glazed Carrots

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 3 customer reviews
Pressure Cooker Honey-Glazed Carrots
Pressure Cooker Honey-Glazed Carrots


  • ½ cup water
  • 3 tablespoons honey, divided
  • 1 pound carrots, peeled
  • 2 tablespoons butter
  • 1 tablespoon dark brown sugar, optional
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Whisk water and 1 tablespoon honey together in a small bowl; pour into the pot of a pressure cooker.
  2. Arrange carrots into the liquid in the pot.
  3. Lock pressure cooker lid in place and set steam vent to Sealing.
  4. Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
  5. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  6. Remove carrots to a serving dish.
  7. Set pressure cooker to Sauté.
  8. Stir remaining 2 tablespoons honey and the brown sugar with the liquid in the pot; cook, stirring frequently, until thickened and lightly golden in color, 3 to 4 minutes.
  9. Spoon honey glaze over carrots; season with salt and pepper to serve.
Mealthy tip:

If honey is a bit too sweet for your palate, try using orange juice instead. You get some natural sugar and a nice citrus hue to the flavor. You can also use the steamer rack to steam the carrots above the liquid, rather than cooking in the liquid. May be a little more crisp, but will not absorb as much of the sweetness.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Melissa P

Melissa P says:

Used orange juice instead of honey, definitely think it would have been too sweet. Loved the citrus notes, and how incredibly easy to make. I have a baby who loves carrots so now that I know how easy it is to make in the pressure cooker I’ll be making it all the time.

Image of Garcia B

Garcia B says:

I used baby carrots instead of whole carrots. I really like the honey glaze. I was expecting it to be thicker, but it wasn’t which actually worked out better.

Image of Erin Hudson

Erin Hudson says:

I'm a big fan of carrots so this recipe is saved in my favorites. I added some sliced almonds to top the carrots and I paired them with a nice med rare prime rib.