Instant Pot Keto Glazed Carrots need just five ingredients and fourteen minutes — baby carrots pressure cooked with butter, erythritol, and cinnamon until glossy and tender. Everything goes into the pot at once, so prep is practically nil. At 1.56g net carbs per serving, they're a side that fits any keto plate without a second thought.
Tired of boring side dishes? Transform humble baby carrots into a show-stopping, buttery-sweet sensation with your Instant Pot! This recipe delivers perfectly tender glazed carrots in a fraction of the time, making it an absolute lifesaver for busy weeknights or holiday feasts. Plus, by using Erythritol, we’re keeping it delightfully low-carb and keto-friendly without sacrificing any of that classic, comforting flavor. Get ready for your new favorite way to eat your veggies!
Ingredients
• 2 lbs (907g / 32 oz) baby carrots
• 1/3 cup (76g / 2.68 oz) butter
• 2 tbsp (24g / 0.85 oz) Erythritol
• 1/2 tsp (1.5g / 0.05 oz) ground cinnamon
• Salt, to taste
• 1/2 cup (120ml) water
Instructions
1. Directions
2. Combine all in the inner pot of your Instant Pot. Stir well to ensure the carrots are evenly coated with the butter and spices.
3. Secure the lid, ensuring the steam release valve is set to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and set the timer to 4 minutes at High Pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for at least 5 minutes before carefully performing a quick release for any remaining pressure.
6. Carefully remove the lid, give the carrots a final stir, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 91
• Total Fat: 5.9g
• Net Carbs: 1.56g (0.06 oz)
• Protein: 0.8g
• Fiber: 3.4g
Pro Tips
• For a thicker glaze, remove the carrots after cooking and turn on the “Sauté” function. Let the remaining liquid simmer for 2-3 minutes until it reduces, then pour over the carrots.
• If you don’t have baby carrots, you can use regular carrots. Just peel and chop them into uniform 1-inch pieces.
• Add a pinch of ground ginger or nutmeg along with the cinnamon for a warmer, more complex spice profile.
• For a touch of freshness and color, garnish with freshly chopped parsley before serving.
FAQ
Q: Can I use regular carrots instead of baby carrots
A: Yes, you can substitute regular carrots. For best results, peel them and chop them into uniform 1-inch pieces to ensure they cook evenly.
Q: How do I make the glaze thicker
A: For a thicker glaze, remove the cooked carrots from the pot after pressure cooking. Turn on the ‘Sauté’ function and let the remaining liquid simmer for 2-3 minutes until it reduces and thickens. Pour the thickened glaze over the carrots before serving.
Q: Is there a substitute for Erythritol
A: While Erythritol is used to keep this recipe low-carb and keto-friendly, you can use brown sugar or maple syrup for a more traditional flavor. Please note this will change the nutritional information and it will no longer be a keto recipe.
Q: How long do I cook carrots in the Instant Pot
A: These baby carrots cook for 4 minutes at High Pressure. This is followed by a 5-minute natural pressure release to ensure they are perfectly tender without becoming mushy.
Pro Tips
- For a thicker glaze, lift the carrots out after cooking and simmer the remaining liquid on the Sauté function for 2-3 minutes until it reduces, then pour it over — the buttery syrup clings far better this way.
- No baby carrots? Use regular carrots peeled and chopped into uniform 1-inch pieces, and they'll cook in the same 4 minutes at high pressure.
- A pinch of ground ginger or nutmeg alongside the cinnamon gives a warmer, more complex spice profile without adding any carbs.
- Garnish with freshly chopped parsley just before serving — the freshness cuts the butter-sweet glaze and the green makes the whole dish look brighter.
- Give the pot a full 5-minute natural release before quick-releasing the rest; the carrots finish gently in that residual steam and the glaze stays glossy rather than watery. Leftovers keep 3-4 days and rewarm beautifully in a covered skillet.
Frequently Asked Questions
Are these glazed carrots keto?
Yes — with Erythritol as the sweetener, each serving lands at 1.56g net carbs with 5.9g of fat from the butter. Just don't swap in real sugar or honey.
Can I use regular carrots instead of baby carrots?
Absolutely — peel them and cut them into uniform 1-inch pieces so they cook evenly in the 4-minute pressure cook. The glaze works exactly the same way.
Can I make these ahead of time?
Cook and glaze them up to 3-4 days ahead and refrigerate. Rewarm in a covered skillet, adding a spoon of water or butter if the glaze has thickened too much in the fridge.
How do I get a thicker glaze?
Remove the carrots after cooking and let the liquid simmer on the Sauté function for 2-3 minutes until it reduces, then pour the concentrated glaze back over the carrots.
Recipe card below.
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Instant Pot Keto Glazed Carrots
Ingredients
Method
- Directions
- Combine all in the inner pot of your Instant Pot.
- Stir well to ensure the carrots are evenly coated with the butter and spices.
- Secure the lid, ensuring the steam release valve is set to the Sealing position.
- Select the Manual or Pressure Cook setting and set the timer to 4 minutes at High Pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 5 minutes before carefully performing a quick release for any remaining pressure.
- Carefully remove the lid, give the carrots a final stir, and serve immediately.
- Add a pinch of ground ginger or nutmeg along with the cinnamon for a warmer, more complex spice profile.
