Braised Carrots with Marsala and Basil Pressure Cooker Recipe

Braised Carrots With Marsala And Basil Pressure Cooker Recipe

Ingredients

SERVES 4 as a side dish – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 3 tablespoons unsalted butter
• 1/3 cup dry Marsala
• ½ cup chicken or vegetable broth
• 2 teaspoons Dijon mustard
• pinch sugar
• freshly grated nutmeg
• 1½ pounds carrots (8 to 10 medium), peeled and cut into ½-inch-thick rounds, or 1½ pounds whole baby carrots
• dash sea salt, plus more to taste
• 2 tablespoons olive oil
• freshly ground black pepper
• 1/3 cup chopped fresh basil

Method

1. In a 5- to 7-quart pressure cooker over medium-high heat, melt the butter
2. Add the Marsala, broth, mustard, sugar, and nutmeg and stir to combine
3. Add the carrots and stir to coat with the mixture
4. Sprinkle with the salt
5. Bring to a boil and let boil for a full minute
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 3 minutes for sliced carrots and 4 minutes for whole baby carrots
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. The carrots should be tender when pierced with the tip of a knife
14. With the pot uncovered, simmer over medium heat until the liquid reduces by half
15. Drizzle with the oil and season to taste with pepper
16. Add the basil and toss to combine
17. Serve hot

Full List of Vegetables Recipes
Full List of Carrot Recipes