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Instant Pot Baby Carrots with Mint in a white bowl
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Instant Pot Baby Carrots with Mint Recipe

This recipe for baby carrots with mint could not be easier, faster or more fresh-flavored. Using baby carrots removed any carrot prep. The only 'work' is chopping some mint. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 side servings or 2 larger portion servings
Calories 65kcal
Author Toni Dash

Ingredients

  • 1 pound (16 ounces) package Baby Carrots
  • 1 cup Water
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon chopped fresh Mint Leaves (plus extra as garnish if desired)
  • Sea Salt
  • 6 qt Instant Pot

Instructions

  • Combine the carrots and water in the Instant Pot insert. Seal the lid, set the pressure vent on SEALING and select MANUAL, HIGH PRESSURE for 2 minutes.
    cooking baby carrots in an Instant Pot
  • When the time is complete, QUICK RELEASE the pressure, and pour the carrots into a strainer to drain. Wipe out the insert, return it to the Instant Pot and select SAUTE. Add the butter and stir while it melts. Add the mint and sauté for about 30 seconds to release the flavor and aroma of the mint.
    melting butter and mint in an Instant Pot
  • Add the carrots back into the insert, sauté to coat, remove, sprinkle lightly with sea salt and serve immediately.

Notes

The time for the Instant Pot to come to pressure may vary. An estimate has been included in the total time for the recipe.

Nutrition

Calories: 65kcal | Carbohydrates: 9g | Protein: 0g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15780IU | Vitamin C: 3.4mg | Calcium: 39mg | Iron: 1.1mg