Old Fashioned Carrot Salad in Your Pressure Cooker
This classic carrot salad recipe combines tender grated carrots with sweet pineapple, raisins, pecans, and a creamy lemon-mayonnaise dressing, all made quickly in your pressure cooker for perfect texture and flavor.
Ingredients
Ingredients
- 2/3 cup mayonnaise plus extra as needed after refrigeration
- 2 tablespoons fresh lemon juice to add that fresh zing
- 1/2 teaspoon salt to balance flavors
- 1 tablespoon sugar to bring out the natural sweetness
- 4 cups grated carrots the star of the show
- 1 (20-ounce) can crushed pineapple well-drained to avoid sogginess
- 1 cup raisins adds a sweet chew
- 1 cup pecans coarsely chopped for texture
- 1 tablespoon fresh parsley minced for bright, fresh finish (optional garnish)
Instructions
Instructions
- Mix mayonnaise, lemon juice, salt, and sugar in a big bowl until smooth.
- Grate carrots finely to prepare for mixing.
- Drain crushed pineapple well to prevent sogginess.
- Toss grated carrots, drained pineapple, raisins, chopped pecans, and minced parsley into the mayo mixture and stir well.
- Set pressure cooker to steam mode, place a steaming rack with one cup of water below it, cover salad bowl loosely with foil, place it on rack, close and lock the lid. Pressure cook for 3 minutes after valve hisses, then quick release pressure, open lid carefully, mix salad gently and refrigerate for at least 1 hour before serving.
Notes
Best when served fresh after chilling. Store in airtight container in fridge. If thickened, stir in extra mayonnaise before serving. Add pecans before serving for extra crunch.
Mayonnaise can be substituted with plain Greek yogurt for a lighter version; adjust sugar accordingly.