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

• 1/2 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
• 1/2 cup honey

1. Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
2. 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.
3. 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.
4. Cook 3 minutes.
5. Remove from heat and use the quick release method recommended by your p.c. manual.
6. Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
7. 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.
8. Add salt and honey, stirring to blend.
9. Add the cooked carrots and saute, turning gently until they are well-coated with the honey mixture and heated through.
10. Serve hot, spooning any remaining honey butter over the carrots.

water, fresh baby carrots, butter, dill, thyme, salt, honey

Taken from www.food.com/recipe/miss-vickies-honey-glazed-herbed-carrots-2-qt-pressure-cooker-513018 (may not work)