Fresh Carrots (Pressure Cooker)
Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Pressure Cooker
Ingredients
- 2-4 large carrots
- 2 cups chicken stock, fresh or from powder, Shortcut
- black pepper, to taste
Instructions
- Add the chicken stock to the pressure cooker.
- Wash and slice the carrots about ¼ to ½ inch thick, you can peel them first if you like. Place in the pressure cooker. Sprinkle some black pepper in as desired.
- Cover and lock lid, turn heat to high to bring the pressure up to lock the lid and the jiggler starts moving and pressure is escaping, then turn the heat down to maintain movement on the jiggler. Start your time for 2 minutes.
- When 2 minutes have passed, turn off heat and move the cooker to an unused burner for a natural release of pressure, about 5-10 minutes. then open the lid when the pressure has released.
- Serve as a side with any dish.
Notes
Shortcut: Chicken Stock (Pressure Cooker).
Variant: 1. Although the chicken stock provides a nice flavor, you can certainly use an equal amount of water instead.
Used in Recipes Listed on this Site:
- Russian Beet Salad.