Ingredients
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2 tbsp maple syrup (optional)
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2 tbsp low-sodium soy sauce
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1 tbsp liquid smoke
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1 cup water
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8 medium carrots
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8 hot dog buns
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Canola oil, for greasing
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1 cup canned vegetarian chili
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Yellow mustard, as needed
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1 cup store-bought deli coleslaw
Steps
1
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.
2
Turn on the sauté function and let the cooking liquid boil 5 min., turning carrots in the liquid.
3
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.
4
Microwave the vegetarian chili according to package directions. Place carrots in toasted buns. Top with the mustard, chili, and coleslaw. Serve immediately.
