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YIELD 4-6 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 5 MINUTES
TOTAL TIME 20 MINUTES
INGREDIENTS
Pressure Cooker 4
Copyright © 2016 Gourmia. All Rights Reserved.
1 ⁄ 2 HEAD CAULIFLOWER
2-3 LARGE CARROTS, PEELED AND THE ENDS DISCARDED
1 LARGE SWEET POTATO, PEELED AND THE ENDS DISCARDED
2 TABLESPOONS BUTTER
2 TABLESPOONS HONEY
1 TEASPOON BALSAMIC VINEGAR
Break the cauliflower into florets and add them to the pot.
Slice the carrots into coins about 1” thick and add them to
the pot. Chop the sweet potatoes in a large dice, each piece
about 1” in diameter, and add them to the pot. Add just
enough water to cover the vegetables, about 3 1⁄2 cups.
Close and lock the lid and make sure the pressure gauge is
set to “Airtight”. Cook for 3 minutes. When the time is up,
carefully quick release the pressure gauge, using tongs or
another utensil to move it to “Exhaust”, making sure to
keep any exposed skin away from hot steam being
released.
Remove the vegetables from the pot and drain o any
excess water. Turn the pressure cooker to “Saute” and melt
the butter in the bottom of the pot. Stir in the honey and
balsamic vinegar until smooth, then toss the sauce with the
vegetables. Serve hot.
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