A friend recently dropped off a large bowl of beautiful carrots from her garden. She was headed out of town and knew I would be able to use them. I am so glad she did! I have been wanting to try Deviled Carrots in the Instant Pot® almost since I bought my pressure cooker.
Deviled Carrots are a holiday dish in my family. Thanksgiving, Christmas, Easter, Fourth of July (kidding!) - we serve this as a side. The recipe came from my grandmother and uses an entire stick of butter. While I love the recipe as is, I had to lighten it up a little for a weeknight dinner. The "deviled" comes from the hot sauce and dried mustard. The heat is perfectly balanced by the sweet of brown sugar and the carrots. If you are not a fan of cooked carrots, you should probably look elsewhere. There should be no crunch left in the carrots, and the pressure cooker helps you get this holiday-worthy side on the table in a few minutes.
1 pound carrots, peeled and cut into quarters (my carrots were small so I neither peeled or cut them)
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
few dashes of hot sauce (to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard powder
1. Place carrots and water into the Instant Pot®. Set to manual-high pressure for 1 minute, making sure the vent is in the sealing position. When finished, set the valve to venting to remove pressure. Immediately drain. Set aside.
2. Set the Instant Pot® to saute. Melt butter. Add the brown sugar, hot sauce, dry mustard, salt and pepper. Stir to combine. Return carrots to the pot and saute for 2-3 minute, to coat and finish cooking the carrots. Serve with a garnish of fresh thyme.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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