Honey Roasted Rainbow Carrots In Your Pressure Cooker
These pressure-cooked honey roasted rainbow carrots combine the sweetness of honey, the brightness of fresh thyme, and a short cook time for a colorful and fast side dish you'll return to again and again.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 lb Rainbow carrots peeled, trimmed and cut into 1-inch pieces
- 1 ½ tablespoons Extra-virgin olive oil
- 1 ½ tablespoons Honey
- 1 tablespoon Fresh thyme leaves
- ½ teaspoon Salt
- ¼ cup Vegetable broth or water for pressure cooking
Instructions
Instructions
- Peel carrots, trim ends, and cut into 1-inch chunks.
- Toss the carrot chunks in olive oil and honey, sprinkle over thyme and salt, and stir to coat.
- Pour ¼ cup vegetable broth into the pressure cooker bottom.
- Place trivet inside, add seasoned carrots in heatproof bowl on top.
- Seal lid and valve, cook on high pressure for 3 minutes.
- Natural release the pressure after cooking until float valve drops.
- Open lid, optionally broil or pan-sear for caramelized edges before serving.
Notes
Customize with extra herbs like rosemary or sage, or finish with lemon juice or smoked paprika for extra flavor.