Recipe Details
Ingredients
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3tablespoonshoney, divided
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2tablespoonssriracha sauce
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2clovesgarlic, minced
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1teaspoonsalt
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½cupwater
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1(16 ounce) packagebaby carrots
Cooking Directions
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Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
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Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
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Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.
Cook’s Note:
This is spicy as written. If sensitive to heat, reduce sriracha to 1 tablespoon.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories93 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 988mg |
43% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 4g |
13% |
| Total Sugars 18g |
|
| Protein 1g |
2% |
| Vitamin C 4mg |
5% |
| Calcium 41mg |
3% |
| Iron 1mg |
8% |
| Potassium 280mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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