Easy Instant Pot Glazed Carrots
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Instant Pot Carrots are a quick and easy side dish, that you will quickly fall in love with! With a simple buttery glaze, this easy recipe with fresh and earthy tarragon is out of this world.
This butter carrot recipe made in the Instant Pot or stove top are a quick, fresh, healthy and easy veggie side dish recipe, a simple side dish for weeknight dinners or fancy entertaining.
Looking for more veggie sides to accompany your main dish? Give these favorites a try: Cheesy Asparagus Bake, Balsamic Honey Glazed Roasted Brussels Sprouts, Instant Pot potatoes or this popular Corn Pudding Casserole.
Do you have stories about “why” you love a particular dish? These Glazed Tarragon Carrots have a story! I grew up liking raw regular carrots, but not loving cooked carrots, until…UNTIL I had these carrots while living as an Au Pair in Germany.
My house mom, would slow cook carrots in butter and dried tarragon and tossed with a little sea salt…that’s it, but the flavors will knock your socks off!
You’ll notice she didn’t add water, she typically used up to a stick of butter, ha! No wonder they were so amazing and I gained 20 lbs while I lived there! I have figured out a way to keep the flavor and reduce the butter!
What is Tarragon?
- Tarragon is a perennial herb that you may not have heard of or ever cooked with before, touted as a slightly bitter herb with aromas not unlike anise, it imparts delicate flavors to vegetables, fish and chicken dishes and I always add it to my beef bone broth.
- Don’t like licorice or anise? Do not let that scare you away, I am not a fan of either licorice or anise, but somehow this herb delivers a lot of flavor in a delicate way!
Simple Ingredients for the Perfect Side Dish
The full recipe and measurements are in the printable recipe card at the bottom of this post.
- Whole Carrots | Washed, peeled and sliced or chopped carrots will work, you can even use baby carrots
- Tarragon | fresh tarragon, stems removed, leaves chopped or 1-2 teaspoons dried tarragon
- Butter | don’t worry, it’s not a whole stick! Just a few tablespoons.
- Water | Just a little less than a cup of water
- Kosher Salt
How to make Instant Pot Carrots Recipe
Place carrots, and all other ingredients inside inner pot of the electric pressure cooker, seal lid, place steam valve in locked position.
Pressure Cook on high for 2-3 minutes for diced carrots (3 for softer carrots, 2 for slightly firmer, I have done 4 and they pretty much fall apart, still delicious, but three minutes is just about perfect at higher altitude). Will take about 8-10 minutes to come up to full pressure. If using whole baby carrots, increase the time to 4-5 minutes.
Perform the quick release, adjust seasonings if needed, serve immediately. Those colors are not enhanced! That’s it, that’s all you have to do for this glazed carrot recipe!
How to make Glazed Carrots on the Stovetop or Slow Cooker
This is how I originally learned to make this glazed carrots recipe, the rule of thumb here is, low and slow.
- Place all ingredients (with water adjustment) into a small or medium sized saucepan or slow cooker, you want the water/butter mixture to almost cover the carrots.
- Cover and bring to low simmer, typically simmering about 30-45 minutes until a fork slides right into them. Adjust seasonings and serve immediately.
Variations & Substitutions
- Honey Maple Glazed Carrots | Replace the tarragon and add ½ teaspoon cinnamon and ⅓ cup maple syrup or honey or a combination of the two, if desired add ½ teaspoon cinnamon and a shake of nutmeg, making a delicious honey glaze.
- Brown Sugar Carrots | Instead of the tarragon add ⅓ cup of brown sugar to your baby carrots, you may keep them whole or cut them up. If whole, cook under manual high pressure for 4 minutes.
- Whole Baby Carrots | If you don’t feel like cutting carrots, use up to 2 pounds whole baby carrots, with a pressure cooking time of 4 minutes. Instant pot baby carrots will be tender and delicious!
- Swap out the butter with olive oil for a side dish that has better health benefits
- Try different Herbs | Use fresh thyme or rosemary
- Replace water with a little fresh orange juice
Storage
Store leftover carrots in an airtight container in the fridge up to 5 days. These tender carrots may be frozen, but it will change the texture slightly.
Reheat in the microwave or on the stovetop in a pan with a little additional water and/or butter.
Recommended Equipment
All you need for these tender carrots is an Instant Pot and a good knife!
Frequently Asked Questions
Yes, under cook them slightly and rewarm for a few minutes on the stove top before serving.
Sure does! If you have never cooked or boiled carrots not only does it make them soft, but it also brings out the sweetness of the carrot.
Tarragon is a lovely herb that brings out the best in fish and chicken dishes, however; I have served Tarragon Carrots with Easter or Christmas Ham Braised Beef, Roasted Chicken or Butter Chicken.
You bet! Depending on how much you like tarragon, start with 1 teaspoon, taste and add up to 2 teaspoons.
Yes it is, or use coconut oil or vegan butter and make it vegan!
These Instant Pot Carrots are such a great side dish, perfect for a busy weeknight or to make holiday meal prep a snap. This simple recipe is a great option when you want a veggie, but don’t have a lot of time, but don’t want to compromise on flavor!
More great vegetable recipes
- Zucchini Corn Fritters
- Southern-Style Green Beans
- Air Fryer Asparagus Recipe
- Super Simple Guacamole (+ Video)
- Easy Homemade Blender Salsa
What to serve with Instant Pot Carrots
- Instant Pot Whole Chicken
- Air Fryer Steak Tips (Bites)
- Easy Instant Pot Ground Beef Stroganoff
- Crockpot London Broil
- Bread and Butter Pot Roast
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Equipment
Ingredients
- 1 – 2 lbs carrots peeled, washed and sliced
- 3-4 stems fresh tarragon leaves pulled and chopped or 1-2 teaspoons dried tarragon
- 2-4 tablespoons butter
- ¾ cup water reduce to ¼ – ½ if making on stovetop
- 1 teaspoon of kosher sea salt to taste
Instructions
- Instant Pot InstructionsPlace all ingredients inside pressure cooker, seal lid, place steam valve in locked position. Pressure Cook on high for 2-3 minutes (3 for softer carrots, 2 for slightly firmer, I have done 4 and they pretty much fall apart, still delicious, but three minutes is just about perfect at altitude). Will take about 8-10 minutes to come up to full pressure.
- Immediately release the steam valve release when time has finished, adjust seasonings if needed, serve immediately.
Stovetop Glazed Tarragon Carrots
- Place all ingredients (with water adjustment) into a small or medium sized saucepan, you want the water/butter mixture to almost cover the carrots. Cover and bring to low simmer, typically simmering about 30-45 minutes until a fork slides right into them. Depending on how thick you cut your carrots they can take more or less time. Sometimes I chop my carrots so they will cook faster. Adjust seasonings and serve immediately.Or place in slow cooker, on low for several hours until tender.
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Very simple recipe. Quick to make and tasty. Perfect for kids.
It really is and adults love it too!
Which do you think tastes better, fresh or dried tarragon? I have both (LOVE my tarragon!) and I want to use the one that makes this recipe its best.
I always think fresh is better, however; that being said, I don’t often have fresh tarragon on hand. And have most often used dried, both methods since it is either pressure or slow cooked bring out the wonderful tarragon flavor!
Love this, 5 stars, it’s the perfect side dish. Tarragon is so underutilized!
I’m always on the lookout for fun veggie dishes, and the whole family adored these! Tarragon is such delicious addition to them, and we’ll definitely make them again.
My hubs LOVES glazed carrots. I have always used the same recipe — but I am trying yours out this week!! They look amazing!
They are pretty amazing!! Hope you love them!
We don’t use carrots as a stand alone side dish enough and it’s a tragedy! These carrots were the perfect texture and that tarragon just sets the flavor off! YUM!
So happy to hear Jennifer!! Thanks!
So simple to make, but what a difference this is with the flavor of tarragon. This is one of those side dishes that we could eat every day!
Such a lovely side dish – the paragon compliments the carrots perfectly. 5 stars!!!
These carrots are just beautiful! I can’t wait to try this recipe and love that they’re made in the instant pot!
I love the tarragon on carrots ! An easy dish with so much flavor! Delish!