Miss Vickies Honey Glazed Herbed Carrots 2 Qt Pressure Cooker Recipes

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.

HONEY-GLAZED CARROTS WITH GREEN ONIONS

Steps:

• Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
• In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
• Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
• Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER

Steps:

• In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
• Add rice, stirring often, until lightly golden.
• Add mushrooms. Stir to mix.
• Add wine. Stir to mix.
• Add tomatoes and broth. Stir to mix.
• Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
• Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
• Stir in Parmesan cheese.