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Grilled Carrot Chili-Slaw Dogs

Meat lovers may be surprised by how much they enjoy these loaded grilled carrot dogs. The Instant Pot® helps make this vegetarian main a satisfying dinner.

Serves 8
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
180 calories per serving


> 2 tbsp maple syrup (optional)
> 2 tbsp low-sodium soy sauce
> 1 tbsp liquid smoke
> 1 cup water
> 8 medium carrots
> 8 hot dog buns
> Canola oil, for greasing
> 1 cup canned vegetarian chili
> Yellow mustard, as needed
> 1 cup store-bought deli coleslaw


In an Instant Pot®, combine the maple syrup (if using), soy sauce, liquid smoke, and water. Peel and trim the carrots to fit the size of a bun and add to the Instant Pot®. Seal and cook 3 min. on high pressure on manual. Let carrots and sauce sit 5 min., and then quick release.
Turn on the sauté function and let the cooking liquid boil 5 min., turning carrots in the liquid.
Set grill or grill pan to medium-high. Grease grate or pan. Grill carrots 2 min. on each side, until browned and slightly charred. Transfer carrots to a plate. Toast hot dog buns 30 sec., until golden brown.
Microwave the vegetarian chili according to package directions. Place carrots in toasted buns. Top with the mustard, chili, and coleslaw. Serve immediately.

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