On the sauté function, melt butter. Stir in honey and baking soda. Add carrots. Sprinkle with salt. Lock on Instant Pot lid. Using the manual setting, pressure on high for 3-4 minutes. Quick release. Stir to coat and serve immediately.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (79%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 45.8mg||14 %|
|Sodium 220.9mg||8 %|
|Potassium 304.2mg||8 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7.5g|
|Protein 1g||1 %|
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Calories per serving: 199
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