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bowl with cooked carrots topped with fresh thyme

Instant Pot Carrots

This recipe for Instant Pot Carrots is so easy and delicious. It makes the perfect healthy side dish for a holiday meal or for an ordinary weeknight. This is a 20-minute recipe that is vegan-friendly and gluten-free.

  • Total Time: 17 minutes
  • Yield: 8 1x


Units Scale
  • 2 pounds fresh carrots, washed
  • 1 cup water
  • 1 teaspoon fresh or dried thyme, chopped
  • 1 tablespoon melted ghee, butter, or coconut oil*


  1. Chop the carrots into approximately 1-inch chunks.
  2. Place the water in the base of a 6-quart pressure cooker. Add the carrots.
  3. Lock on the lid and make sure the valve is set to seal. Set the cook time to 2 minutes on high pressure.
  4. When the cooking time is complete, carefully quick-release the pressure.
  5. Remove the lid and pour the carrots and water into a colander.
  6. Add the drained carrots to a serving dish and pour over the melted ghee or coconut oil. Toss with the thyme and serve hot or at room temperature.


  1. *Use coconut oil or vegan butter to make this recipe vegan.
  2. Use baby carrots in this recipe, if you prefer. Baby carrots do not need to be chopped so this will save you time.
  3. The total cooking time includes 10 minutes for the pot to come up to pressure.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: Side dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American
  • Diet: Gluten Free

Keywords: pressure cooker carrots, instant pot vegetables, instant pot steamed vegetables