Instant Pot® Teriyaki-Glazed Carrots recipe

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Ingredients

¼ cup soy sauce
2 tablespoons water
1 tablespoon sweet rice wine
2 tablespoons white sugar
2 ½ teaspoons brown sugar
1 clove garlic, minced
¾ teaspoon minced fresh ginger root
¾ teaspoon cornstarch
1 pound baby carrots
1 tablespoon toasted sesame seeds, or to taste

Nutrition Info

104 calories
carbohydrate: 21 g
cholesterol: : -
fat: 1.3 g
fiber: 3.7 g
protein: 2.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 990.9 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together soy sauce, water, rice wine, white sugar, brown sugar, garlic, ginger, and cornstarch in a multi-functional pressure cooker (such as Instant Pot®). Add carrots and toss to coat.

  2. Close and lock the lid. Turn on Instant Pot® and select high pressure according to manufacturer's instructions. Set timer for 2 minutes. Allow about 10 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve carrots sprinkled with toasted sesame seeds.

Recipe Yield

4 servings

Recipe Note

These tasty glazed carrots are a quick side dish as they cook in the Instant Pot®. While you can use ready-made teriyaki sauce, I prefer to make mine from scratch.

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