| Prep Time | 2 min |
| Cook Time | 10 min |
| Passive Time | 10 min |
| Servings |
servings
|
Ingredients
- 1 16 oz pkg package baby carrots
- 2 c water
- 2 Tbsp butter
- 2 tsp fresh minced garlic (or 2-3 garlic cloves, minced)
- 1 tsp italian seasoning
- salt to taste
- pepper to taste
Ingredients
|
|
Instructions
- Add carrots and water to instant pot. Close and seal the lid of the instant pot. Make sure the knob is turned to “seal” and not to “vent.”
- Select Pressure Cook and 8 minutes. The pressure cooker will take some time to come to pressure, and then the timer will start to count down. Once it has beeped, turn the release valve to “vent” to do a quick release. Do not put anything in the way of the steam as it vents as it is VERY hot steam! When the pressure release valve has dropped completely, then open the lid.
- Drain the water.
- Press cancel on the pressure cooker. Then press saute’ to turn on the saute’ setting. Add the butter to the instant pot. Once melted, add the garlic and italian seasoning and stir for a minute until the garlic becomes fragrant.
- Stir to coat the carrots evenly with the butter, garlic and herbs. Salt and pepper to taste.
Share this Recipe