Ingredients
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3 tablespoons honey, divided
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2 tablespoons sriracha sauce
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2 cloves garlic, minced
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1 teaspoon salt
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½ cup water
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1 (16 ounce) package baby carrots
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 (per serving)
93 | Calories |
0g | Fat |
24g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 93 | |
% 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.