Instant Pot® Teriyaki-Glazed Carrots

Updated on January 14, 2022

• 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 (Optional)

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.

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Nutrition Facts (per serving)

104Calories1g Fat21g Carbs2g Protein

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Nutrition FactsServings Per Recipe4Calories104% Daily Value *Total Fat1g2%Saturated Fat0g1%Sodium991mg43%Total Carbohydrate21g8%Dietary Fiber4g13%Total Sugars15gProtein2gVitamin C3mg16%Calcium65mg5%Iron2mg9%Potassium320mg7%

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