If you’re a fan of carrots, you’ll love this low-calorie Instant Pot carrots recipe. It’s easy, flavorful, colorful, and the perfect complement to any main entree. The recipe is versatile, too! You can use baby carrots or regular carrots, and if you don’t have an instant pot, they can be prepared in a slow cooker.
ARE CARROTS HEALTHY?
Definitely! Carrots are full of vitamins and fiber. And if you’re wondering how many calories are in carrots, it’s very low!
Carrots contain very little fat or protein and one medium, raw carrot which is around 61g will contain 25 calories. One cup of carrots is about 45 calories.
Are the calories in cooked carrots and raw carrots the same? Yes. Whilst the water content and nutrition may change the number of calories in a raw or cooked carrot is the same.
Calories in baby carrots are a little different. One baby carrot is approximately 20 calories.
Ingredients for Instant Pot Carrots
Healthy carrot recipes can be really tasty when you add the right flavors. My Instant Pot baby carrots are made with mushrooms, onions, orange juice and herbs for a sweet and savory vegetable medley.
Here’s what you’ll need:
- 2 cups of sliced carrots or baby carrots
- ¾ cup of orange juice
- 4 oz of sliced mushrooms
- 4 stalks of celery, sliced
- 1 stalk of leeks, washed and sliced
- 2 tablespoons of chopped onions
- ½ teaspoon of dried dill weed
- 1 teaspoon of tarragon
- Salt and pepper to taste
- 2 teaspoons of cornstarch
- ¼ cup of water
Cooking Carrots in the Instant Pot
It’s super easy to pressure cook carrots. All you need to do is place the ingredients into your Instant Pot and cook for 3 minutes. Seriously – that’s it!
Your carrot vegetable medley will steam super fast and taste delicious.
No Instant Pot? No problem! Just add all the ingredients except the cornstarch and water to your slow cooker and cook on low for 3-4 hours or high for 2 hours. This works well when you need a larger portion and want to double the recipe.
When the carrots are tender, whisk the cornstarch and water in a small bowl to make a slurry. Pour it over the vegetable medley, give it a good stir, and cook for an additional five minutes before serving.
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