Fill your Instant Pot® with 2 or 3 cups of water. You at least want to go to the "2" mark on the inside markings.

Slice the ends off of your carrots and place all four of them in your Instant Pot®.

Close the lid and press the "steam" button. Set the time somewhere between 3-5 minutes. I like mine still a tiny bit crispy, not all the way mushy, so I set it for three minutes. Let the pot do it's thing, performing a quick steam release at the end of cooking.

While the pot is rockin', go ahead and cut your apple into diced up, tiny, little squares and get your cranberry sauce open and ready.

When your pot is done and your carrots are ready, place them in the middle of your whole wheat bun and line the sides with your apple pieces and cover the top with a hefty line of cranberry sauce. Devour!