Sherry Carrots with Raisins and Pine Nuts Pressure Cooker Recipe

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Recipe Category: Vegetables

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Sherry Carrots With Raisins And Pine Nuts Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 2½ minutes at HIGH pressure

  • 3 tablespoons pine nuts
  • ¼ cup olive oil or rendered duck fat
  • 1½ pounds carrots (8 to 10 medium), peeled and cut into ½-inch-thick rounds
  • 1/3 cup golden raisins
  • ¾ cup water
  • dash sea salt
  • 2 tablespoons sherry vinegar
  • freshly ground black pepper

Method

  1. Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until pale golden in spots, about 2 minutes
  2. Remove from the pan to a bowl
  3. Set aside to cool
  4. In a 5- to 7-quart pressure cooker over medium-high heat, heat the oil
  5. Add the carrots and toss to coat for 2 minutes
  6. Add the raisins and water
  7. Sprinkle with the salt
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 2½ minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Quick Release method
  14. Be careful of the steam as you remove the lid
  15. The carrots should be tender when pierced with the tip of a knife
  16. Stir to mix everything, then transfer to a serving bowl
  17. Add the pine nuts, drizzle with the vinegar, and give a few grinds of pepper
  18. Taste for salt
  19. Serve hot

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