Ingredients
- 2 pounds baby carrots
- 1 cup water
- 2 tablespoons salted butter
- 2 tablespoons Greek yogurt
- 1 tablespoon honey
- 1 tablespoon light brown sugar
How to Make It
- Add baby carrots and water to pot. Lock lid and close vent. Cook on High Manual Pressure for 4 minutes. QPR any pressure.
- Drain water from pot. Add in all remaining ingredients. Use an immersion blender to “mash” your carrots until you get a creamy and velvety texture.
