Scrub and peel Carrots and then trim ends to make them bun size. Place in Pressure Cooker cooking pot.
Whisk together all marinade ingredients and pour over Carrots.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, wait 10-15 minutes and then release the rest of the pressure.
Cook in Air Fryer at 380 degrees, or on Charcoal Grill, for about 5 minutes, basting frequently.
The Carrots can be made the day before Grilling. After cooking in the marinade, pack them up in a container with the marinade and keep in the refrigerator, until ready to Air Fry or Grill.Apple Cider Vinegar can be used in place of Red Wine Vinegar. I have made them both ways and both are good.