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.
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.