Maple-Glazed Pressure Cooker Carrots
Tender, bright and flavorful, these carrots taste like sweet potatoes… but they’re not!
They were so easy to make, that I could not even justify four squares in my step-by-step photos!
Pressure Cooker Tricky Carrots
Author: hip pressure cooking
Recipe type: pressure cooker
- 2 lbs or 1k Carrots, peeled and thickly sliced diagonally
- 1 tbsp Butter
- 1 tbsp Maple syrup
- ¼ cup Raisins
- pepper to taste
- Wash, peel and slice the carrots thickly on the diagonal.
- Put the carrots, raisins and one cup of water in the pressure cooker.
- Close and lock the lid of the pressure cooker and turn the heat to high.
- When the pan reaches pressure, lower the flame to minimum heat and count 1-2 minutes cooking time under pressure. If your pressure cooker has a “low”pressure setting you can cook them for 3-4 minutes. In each case, err on side of less, you still want the carrots slightly firm and not mushy.
- When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
- While the carrots are straining, in the still-warm pressure melt the butter and maple syrup. Mix well, add the strained carrots and delicately coat them. Serve with freshly cracked pepper.