Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup water
  • 1
    lb fresh baby carrots, washed or 1 lb carrot, washed and peeled and cut to a similar 2-inches x 1/2-inch thickness
  • 2
    tablespoons butter (NOT MARGARINE)
  • 1
    teaspoon dried dill
  • 1
    teaspoon dried thyme (optional)
  • salt, to taste
  • 12
    cup honey
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DIRECTIONS

  • 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.
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