I used to think making glazed carrots was way too much work for a weeknight side dish. You know, standing over the stove, stirring constantly, trying not to let the glaze burn while everything else is cooking. It felt like something you’d only make for holidays.
Then I discovered you can make them in the Instant Pot, and it changed everything. No stirring, no watching, no stress. Just toss everything in, set the timer, and walk away. The carrots come out perfectly tender with a glossy maple glaze that makes them taste like you spent way more effort than you actually did.
Why You’ll Love These Maple Glazed Carrots
- Quick and easy – Ready in just 25-35 minutes using your Instant Pot, making it perfect for busy weeknights or when you need a side dish fast.
- Simple ingredients – Made with pantry staples like maple syrup and basic seasonings that you probably already have on hand.
- Sweet and savory balance – The maple syrup creates a beautiful glaze that makes even the pickiest eaters excited about eating their vegetables.
- Vegan-friendly – Using vegan butter makes this dish suitable for plant-based diets without sacrificing any of the rich, buttery flavor.
- Perfect holiday side – These glazed carrots look fancy enough for special occasions but are easy enough to make any day of the week.
What Kind of Carrots Should I Use?
Baby carrots are perfect for this recipe since they’re already the right size and cook evenly in the Instant Pot. You can use the pre-cut baby carrots from the grocery store, or if you prefer, grab a bag of those small whole carrots that are naturally petite. Regular full-size carrots work too – just cut them into 2-inch pieces so they cook at the same rate as baby carrots. Fresh carrots will give you the best texture and flavor, so try to avoid any that feel rubbery or have white spots on them.
Options for Substitutions
This simple carrot recipe is pretty forgiving when it comes to swaps:
- Maple syrup: If you’re out of maple syrup, honey works great as a substitute (use the same amount). Brown sugar mixed with a little water also does the trick – use about ¼ cup brown sugar plus 2 tablespoons water.
- Baby carrots: Regular carrots work perfectly fine – just peel and cut them into 2-inch pieces. You can also use rainbow carrots for a colorful twist, just keep the pieces similar in size for even cooking.
- Vegan butter: Regular butter works just as well if you’re not following a vegan diet. You can also use olive oil or coconut oil, though the flavor will be slightly different.
- Dried thyme: Fresh thyme is lovely if you have it – use about 1 tablespoon of fresh leaves instead. Rosemary or sage also work well, but use a bit less since they’re stronger flavors.
- Onion and garlic powder: Feel free to use fresh minced garlic (1 clove) and skip the powders entirely, or try other seasonings like smoked paprika or herbs de Provence for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Instant Pot carrots is overcooking them, which turns perfectly tender vegetables into mushy mush – stick to just 2-3 minutes of pressure cooking time since carrots continue cooking during the natural release.
Another common error is adding too much liquid, so resist the urge to increase the water beyond what’s called for, as the carrots will release their own moisture during cooking.
To get that perfect glossy maple glaze, make sure to use the sauté function after pressure cooking to reduce the liquid and concentrate those flavors, stirring frequently to prevent the maple syrup from burning on the bottom.
Finally, don’t skip the vegan butter at the end – it’s what transforms the cooking liquid into a rich, coating glaze that clings beautifully to each carrot.
What to Serve With Maple Glazed Carrots?
These sweet and savory carrots make the perfect side dish for just about any main course you can think of! They pair beautifully with roasted chicken, turkey, or pork chops since the maple glaze complements those rich, savory flavors so well. For a cozy fall dinner, try serving them alongside mashed potatoes and green beans, or add them to your holiday table next to stuffing and cranberry sauce. The hint of thyme and garlic in these carrots also makes them a great match for grilled salmon or even a simple weeknight pasta dish.
Storage Instructions
Refrigerate: These maple glazed carrots keep really well in the fridge for up to 5 days in an airtight container. The maple glaze actually gets even more flavorful after sitting overnight, so they make a great side dish for meal prep throughout the week.
Freeze: You can freeze these carrots for up to 3 months in freezer-safe containers or bags. Just know that the texture might be a bit softer after thawing, but the flavor will still be delicious. I like to freeze them in individual portions for easy weeknight sides.
Warm Up: To reheat, just pop them in the microwave for 1-2 minutes or warm them up in a skillet over medium heat for a few minutes. If the glaze seems a little thick after reheating, add a splash of water and stir gently to bring it back together.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 2-4 g
- Fat: 15-20 g
- Carbohydrates: 60-65 g
Ingredients
- 1/3 cup pure maple syrup
- 1/2 cup water
- 1 tsp dried thyme leaves
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 lb petite carrots
- 4 tbsp plant-based butter
- Salt, as needed
Step 1: Combine Seasonings and Liquids
- 1/3 cup pure maple syrup
- 1/2 cup water
- 1 tsp dried thyme leaves
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
In the inner liner of your Instant Pot, stir together the water, pure maple syrup, dried thyme leaves, onion powder, and garlic powder until evenly combined.
This mixture will serve as the flavorful base for your carrots.
Step 2: Add Carrots and Butter
- 2 lb petite carrots
- 4 tbsp plant-based butter
Open the packages of petite carrots and add them directly to the Instant Pot with the liquid and seasonings from Step 1.
Slice the plant-based butter and place the pieces evenly over the top of the carrots.
This ensures the butter melts and coats the carrots during cooking.
Step 3: Pressure Cook the Carrots
Close the lid of your pressure cooker, making sure the vent is sealed.
Set it to cook on high pressure for 3 minutes.
It will take about 10 minutes for the Instant Pot to come up to pressure before cooking begins.
After the 3-minute cook time, perform a quick release to safely release the steam and carefully open the lid once the pressure pin drops.
For an extra pop of flavor, I sometimes add a pinch of extra thyme after cooking.
Step 4: Serve and Season to Taste
- salt, as needed
- additional plant-based butter (optional)
Transfer the cooked carrots and their syrupy liquid to a serving bowl.
Taste and adjust the seasoning by adding salt or a bit more butter if desired.
I like to sprinkle a little salt at this stage to really bring out the sweetness of the maple syrup.
