This is a recipe I’ve been making for so long. Im pretty sure it happened because I had some leftover honey butter from making a pan of corn bread and then decided to toss some of the honey butter combo in with the carrots. I had had a butter and syrup combo before so I knew carrots would taste delicious with this sweet buttery combo. It has been a favorite in our house, a staple. More often than not my kids have to have their carrots this way than any other way.
I LOVE this titan peeler. I have mentioned it before, but for all our new readers- you need to pick one of these baby’s up. You can peel back and forth making for a wicked fast peel. It says it “never dulls” and so far, after years of use it peels like it did the first day.
Glazed Carrots In The Pressure Cooker
The pressure cooker has changed the way I cook. I love the ease of the recipes and the speed of the cooking. I’m always impressed by how delicious my recipes are that I cook in the pressure cooker. I used to make these carrots on the stove top, which you of course can – but I’m converted to the pressure cooker method. I’ve included instructions for both methods in the recipe card.
A few of my favorite meals that I add this recipe to are a Thanksgiving turkey, meatloaf, or chicken cordon bleu. Sometimes its the simplicity of a side that I love.
This dish is a simple classic side to accent all those complicated entrees you got goin’.
Some of my favorite products from this post:
- 6-10 whole carrots
- 1/2 cup water
- 1 Tbs honey
- 2 Tbs Butter
- 1 tsp salt
Peel and cut carrots as desired.
Increase water to 2 cups.
Bring carrots and water to a boil and let simmer until they reach desired tenderness.
Drain carrots (you may leave a few TBS of water) and add honey, butter, salt and pepper.
1. Peel and cut carrots as desired.
2. Combine all ingredients in pressure cooker.
3. Close lid, and set valve to seal. Cook on high for 4 minutes.
4. Use a quick release when cooking is complete.
5. Use a slotted spoon to transfer to platter. Serve immediately.