Pressure Cooker Carrots Recipes

INSTANT POT CARROTS

Steps:

• Pressure Cook Carrots: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot. Add 1 lb (454g) carrots in steamer basket. Pressure Cook at High Pressure for 2 minutes, then Quick Release.
• Make Buttery Sweet Carrots: Set aside the pressure cooked carrots. Discard the water in inner pot. Towel dry inner pot, then heat up the Instant Pot using the "Saute" button. Once the indicator says HOT, add in 2 tbsp (28g) unsalted butter. Add in the cooked carrots, 2 tbsp (25g) brown sugar, and ½ tsp (2.8g) table salt. Saute for roughly 2 minutes until the sugar melts and coat the carrots.
• Serve Carrots: Serve this Super Easy Buttery Sweet Instant Pot Carrots with your favorite main dishes. Enjoy!~ :)

PRESSURE COOKER CARROTS

Steps:

• Pour water into pot and lower down steamer basket. Put prepared carrot sticks inside trying to overlap the least amount possible.
• Close lid and steam valve. Set to pressure, high, for 3 minutes.
• Quick release steam. Lift lid and turn pot off.
• Lift carrots out, drain water in pot and put carrots into pot without basket.
• Put butter and parsley on top of carrots and put lid back on just to contain the heat and allow the butter to melt around the carrots for a min. or so.
• Lift lid, squeeze with lime and serve. * Can also use baby carrots if you'd like.

PRESSURE-COOKER ORANGE SPICE CARROTS

Steps:

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Quick-release pressure. , Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture. Cook and stir until sauce is thickened, 1-2 minutes.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

MISS VICKIE'S HONEY-GLAZED HERBED CARROTS - 2-QT PRESSURE COOKER

Steps:

• Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
• Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level.
• Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure.
• Cook 3 minutes.
• Remove from heat and use the quick release method recommended by your p.c. manual.
• Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
• Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released.
• Add salt and honey, stirring to blend.
• Add the cooked carrots and sauté, turning gently until they are well-coated with the honey mixture and heated through.
• Serve hot, spooning any remaining honey butter over the carrots.

PRESSURE-COOKER CARROT CAKE OATMEAL

Steps:

• In a 6-qt. electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar.

PRESSURE COOKER CREAM OF CARROT SOUP

Steps:

• Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
• Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.