This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
Use a thin shredder attachment of food processor to thinly grate the carrots, in batches if necessary. Set aside.
Select the Sauté setting on the Instant Pot. Once hot, add ¼ cup ghee, cardamom pods, and shredded carrots. Sauté for 8 minutes, stirring occasionally, until the color starts to change and the carrots reduce down a bit. Add the whole milk and mix.
Naturally let the pressure release for 10 minutes. Then quick release any remaining pressure by moving the Pressure Release to Venting.
Select the Sauté setting and allow the excess moisture to evaporate for 25-30 minutes, or until most of the moisture has evaporated and the carrots start sticking to the bottom.
(The IP will turn off after 30 minutes. Simply turn it back on.) Add the sugar, ¼ cup ghee, and sauté again for 20 minutes. This step is imperative to bring out the color and flavor.
Add the heavy whipping cream and sauté again for 10 minutes. The moisture should evaporate and the halwa will have thickened. Once the ghee starts to separate from the carrots and the carrot halwa turns a deep orange (closer to red) color, press the Cancel button to turn off the Instant Pot.
*Traditional carrot halwa uses a generous amount of ghee but feel free to use less than this amount.