These sweet and spicy carrots are steamed to perfection using a pressure cooker, then coated in a mouthwatering glaze made with brown sugar or honey, butter, and warm spices.
½tspchipotle powder OR ¼ tsp chili powder and ⅛ tsp cayenne pepper
Instructions
Place the carrots in a steamer basket. Pour one cup of water into the pot and then place the steamer basket in the pot.
1 pound baby carrots, 1 cup water
Close and lock the lid, turning the steam release valve to closed. Press Steam (high pressure) and then adjust the time down to 3 minutes. (Cook for 2 minutes if you prefer a bit more “bite” to your carrots.) Press Start/Stop.
When the cook time is up, turn the steam release valve to open to release the steam. Press Start/Stop. Drain any remaining water left in the pot.
Press Brown/Saute and then Start/Stop. Add the butter and brown sugar to the pot with the carrots. Stir frequently, cooking until the sugar is dissolved and the carrots are evenly coated.
¼ cup brown sugar or honey, 2 tbsp butter
Add the chipotle or chili powder and cayenne pepper, salt and pepper to taste, and serve hot.
½ tsp chipotle powder, Salt and pepper to taste
Notes
Instructions for making the carrots on the stove:
In a medium-sized pot, add the carrots and 1 cup of water, or how ever much you need to place the carrots in 1/2" of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid. Let the carrots simmer for 6-7 minutes, or until they are tender but still slightly firm.
While the carrots are cooking, prepare the sweet and spicy glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar or honey and stir until it is dissolved. Then add the chipotle powder or chili powder and cayenne pepper, stirring until the spices are well incorporated.
Once the carrots are cooked, drain any remaining water from the pot. Add the sweet and spicy glaze to the pot with the carrots and stir until the carrots are evenly coated.
Turn the heat up to medium and continue to cook the carrots for 2-3 minutes, stirring frequently, until the glaze has thickened and the carrots are fully coated.