The Best Pressure Cooker Carrots
So what do you do when your mom shows up with over four pounds of carrots? Why grab your pressure cooker and cook them of course!
These carrots were the monster ones that you see at the market center. In my experience, these are usually not as sweet or a tender as the smaller ones. Boy, the pressure cooker change my opinion on that subject!
Preparing them was easy. A quick wash and chopping into large chunks.
Loaded in the pressure cooker and cooked on the meat setting for 30 minutes.
Wow..these were so tender and so packed with flavor. I could not keep my fingers off them.
Carrots.. lots of carrots
Salt and Pepper
Optional: Stock (any type you prefer – I like vegetable stock)
Wash and slice carrots into large finger length chunks (if super large, slice in half too)
Place carrots in pressure cooker and sprinkle with salt and pepper
Pour water or combination of water and stock over carrots
Seal lid making sure the vent button and locking pin are in proper position
Press meat button and then adjust the cook time to 30 minutes
When the timer goes off, use the quick release method (making sure to use mittens or protect your hands and face from the steam)
Gently lift the carrots out of the juice and serve or process for other recipes such as baby food or smoothies.
Save the juice in the pressure cooker. Allow to cool enough to be able to lift the liner out and pour into a mason jar. Store in the refrigerator for several days or freeze until needed. I love using the juice in soups or to cook rice or noodles in the following day. It is also so delicious to drink or use in a smoothie.
These carrots need nothing else on them. Honestly, they are so sweet that you just keep picking them up and nibbling away.
If freezing the juice, use an ice tray for convenience. Fill a tray and allow to freeze. Then move cubes to a freezer bag until needed in soups or smoothies.[amd-yrecipe-recipe:22]