In the inner liner of an Instant Pot, stir together the water, maple syrup, dried thyme, onion and garlic powders.
Open the packages and dump in the baby carrots. I use two 16 ounce packages.
Slice the vegan butter on top.
Close the lid of your pressure cooker, making sure the vent is also closed. Set it on high pressure for three minutes. It will take about ten minutes to come to pressure.
After the three minutes have counted down, do a quick release and carefully open the lid.
I add the carrots and liquid to a serving bowl. Give it a taste and add in more butter or salt as desired.
The time coming to pressure is included in the prep time.I use vegan butter. Tub or stick will both work. Depending on your personal ethics, you can use your choice of vegan butter (make sure you actually like the taste of the brand used), margarine, or dairy butter - all will work.I taste and add salt (and sometimes a little more vegan butter). Neither of these is included in the nutritional information. I also like to add fresh thyme before serving. Yum!Please pretty please use real maple syrup - not the fake stuff!This recipe was developed using packaged baby carrots - which do have some moisture in the packaging. I do not know if regular sliced carrots will come to pressure with the amount of added liquid. Use 2/3 cup water rather than 1/2 if you don't use baby carrots OR if your bag of baby carrots lacks moisture.Nutrition information might be a little off on this one. You will end up discarding some of the liquid - in which the fat and added sugars are. There really is no way to tell the final nutritional information. Serving size is about 3/4 cup.