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Home » Plant-Based Recipes » Side Dishes » Smoky Roasted Instant Pot Carrots

Smoky Roasted Instant Pot Carrots

By Randi Tisdall · Published: Aug 18, 2021 · Updated: Feb 11, 2022 3 Comments This post may contain affiliate links.

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We all want fast side dishes to accompany a healthy dinner. Especially during the holidays, having recipes like these smoky roasted Instant Pot carrots is a MUST. Tender and moist, with a pop of smoky flavor, these carrots are sure to please everyone, even picky eaters.

I don’t know about you, but I always find myself wanting more carrots in my diet. Problem is, I get tired of eating them raw. Bugs Bunny may have enjoyed his signature carrot on the daily, but I find the act of chewing whole carrots is like slow crunchy torture. Ain’t I a stinker.

So throwing carrots in the Instant Pot, with a delicious seasoning sauce is a way I can actually enjoy my carrots, without the never-ending munching. It’s a win-win. You can serve these carrots with this soy-free vegan turkey, this southern gravy, and these fluffy vegan biscuits for an awesome spread.

image of instant pot carrots in a stone casserole dish
Jump to:
  • Ingredients needed
  • How to cook carrots in the Instant Pot
  • Frequently Asked Questions
  • Allergy Information and Notes
  • More easy side dishes
  • Easy Smoky Roasted Instant Pot Carrots

Ingredients needed

This recipe is a spin off of my vegan bacon bits, which is packed with mouth-watering smoked flavor (and highly addicting!). To make this recipe, you will need:

  • Carrots. I like using baby carrots (to make this recipe even easier!), but you can also use whole, peeled carrots.
  • Tamari or soy sauce. Either sauce works here. Keep in mind that using tamari keeps these carrots naturally gluten-free.
  • Maple syrup. Adding a touch of maple syrup helps sweeten these carrots + creates a caramelized sauce.
  • Liquid smoke. I like using liquid smoke to give these carrots an extra mesquite kick, but this is totally optional.
  • Smoked paprika. Smoked paprika gives these carrots an added smoky flavor, but you can also swap it for regular paprika if need be.
  • Cayenne pepper. A pinch of cayenne brings a little heat to these carrots, but feel free to omit this if you are sensitive to spicy foods.
  • Salt. I use Himalayan pink salt.
  • Cornstarch. I use non-GMO cornstarch to help thicken the sauce at the end.
image of all the ingredients for instant pot carrots, in separate bowls

How to cook carrots in the Instant Pot

  1. Prepare your carrots. I like to use a bag of baby carrots, but you can also use whole, peeled carrots (slice the carrots into 1-inch coins) and transfer to Instant Pot or pressure cooker.
  2. Prepare your sauce. Whisk together maple syrup, tamari (or soy sauce), liquid smoke, smoked paprika, cayenne pepper, and salt.
  3. Pour sauce on top of carrots and stir to coat the carrots.
  4. Secure Instant Pot lid and check vent cap. Set Instant Pot to Manual, HIGH setting for 5 minutes. After the time is up, do a quick release with the vent cap.
  5. Place Instant Pot on Sauté setting. Remove 2 tablespoons of liquid from the carrots mixture and whisk it with cornstarch. Pour back into Instant Pot and mix until sauce thickens, about 1 minute.
picture of carrots and ingredients in the instant pot, ready to go
close up picture of instant pot carrots, finished and being scooped with a spoon

Frequently Asked Questions

How long does it take to steam carrots in the Instant Pot?

Cooking carrots in the Instant Pot doesn’t take long at all! In this smoky carrots recipe, it takes only 5 minutes.

How much water/liquid do you need to steam carrots in the Instant Pot?

You don’t need a lot of liquid to steam carrots. In this recipe, I use a little over ¼ cup of liquid and use cornstarch to thicken up the sauce at the end.

Can I bake these Instant Pot carrots instead?

Absolutely! If you don’t have an Instant Pot, you can bake these carrots in a preheated oven (400° F / 204° C) for 45-60 minutes, or until fork tender.

close up of instant pot carrots on a spoon, ready to eat

Allergy Information and Notes

  • These Instant Pot carrots are 100% vegan, meaning they are meat-free, egg-free, and dairy-free.
  • Be sure to use tamari sauce if you want to keep these carrots naturally gluten-free. Otherwise, you can always substitute with soy sauce.
  • Add in chopped onions and garlic for extra flavor.
  • Want to bake these instead? Bake carrots in your oven at 400° F (204° C) for 45-60 minutes, stirring occasionally. You may be able to skip the cornstarch altogether– just check to see if the sauce has started to caramelize all on its own.
picture of a full casserole dish of instant pot carrots

More easy side dishes

  • Best Vegan Biscuits Recipe in the Air Fryer or Oven
  • Stupid Easy Guide for Cooking Rice in the Instant Pot
  • Easy Carrot Apple Soup (And Why Southerners Can’t Enjoy Fall)
  • 30 Vegan Side Dishes That Will Make Your Thanksgiving The BEST
  • Amazing Vegan Cornbread Stuffing That’s Secretly Gluten-Free
close up picture of instant pot carrots

Easy Smoky Roasted Instant Pot Carrots

Randi Tisdall
We all want fast side dishes to accompany a healthy dinner. Tender and moist, with a pop of smoky flavor, these carrots are sure to please everyone, even picky eaters.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Instant Pot Pressure Build Time 10 mins
Total Time 20 mins
Course Side Dish
Servings 8
Calories 74 kcal

Equipment

  • Pressure Cooker

Ingredients
 

  • 32 ounces baby carrots
  • ¼ cup maple syrup
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons liquid smoke
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt (I use Himalayan pink salt)
  • 1 tablespoon cornstarch

Instructions
 

  • Prepare your carrots. I like to use a bag of baby carrots, but you can also use whole, peeled carrots (slice the carrots into 1-inch coins) and transfer to Instant Pot or pressure cooker.
  • Prepare your sauce. Whisk together maple syrup, tamari (or soy sauce), liquid smoke, smoked paprika, cayenne pepper, and salt.
  • Pour sauce on top of carrots and stir to coat the carrots.
  • Secure Instant Pot lid and check vent cap. Set Instant Pot to Manual, HIGH setting for 5 minutes. After the time is up, do a quick release with the vent cap.
  • Place Instant Pot on Sauté setting. Remove 2 tablespoons of liquid from the carrots mixture and whisk it with cornstarch. Pour back into Instant Pot and mix until sauce thickens, about 1 minute.

Notes

  • I like to use a bag of baby carrots, but you can also use whole, peeled carrots (slice the carrots into 1-inch coins) and transfer to Instant Pot or pressure cooker.
  • Be sure to use tamari sauce if you want to keep these carrots naturally gluten-free. Otherwise, you can always substitute with soy sauce.
  • Add in chopped onions and garlic for extra flavor.
  • Want to bake these instead? Bake carrots in your oven at 400° F (204° C) for 45-60 minutes, stirring occasionally. You may be able to skip the cornstarch altogether– just check to see if the sauce has started to caramelize all on its own.

Nutrition Information

Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 489mg | Potassium: 309mg | Fiber: 3g | Sugar: 12g | Vitamin A: 15813IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Susie

    December 22, 2022 at 9:44 am

    These are good to serve as a cocktail lil Smokey.5 stars

    Reply
  2. Sonya

    August 28, 2021 at 6:56 pm

    I got out the Instant Pot and then we lost power (due to a wreck). So we grilled them in cast iron with some water first until tender, then removed water and added the sauce. I skipped the cornstarch step since we were outside on the grill. They were delicious! My husband said to keep these in the “rotation”.

    Reply
    • Randi Tisdall

      August 31, 2021 at 6:37 pm

      Oh this is great Sonya! Way to turn a power outage around lol!! Also good to know they can be grilled 🙂

      Reply

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