• Peel the skin of the carrots and roughly cut in pieces.  
• Add the carrots and cashews with 1/2 cup of water to the pressure cooker to start cooking.  
• Pressure cook for 7 minutes in the Instant Pot or two whistles in a stovetop pressure cooker with the vent in the sealing position. When the pressure cooking is done, let the pressure release naturally.
• While the carrots are cooking, add the milk to a large pan and bring it to a boil.
• Transfer the contents of the pressure cooker to a blender and blend to a smooth paste. If needed, add some portion of the milk while blending. (Depending on your blender, you might want to cool a bit before blending)
• Add the blended mixture to the boiled milk and stir well until it is all mixed well. Add cardamom powder, saffron strands, and sugar. Give a good stir.
• Let the kheer simmer for 25 minutes until it is thickened. Make sure to stir the kheer at regular intervals.
• Let the kheer cool down and you can chill it in the refrigerator. Serve in bowls and garnish with slivered almonds and pistachios.

Instant Pot Carrot Kheer

• If you prefer to do it all in the instant pot, once you belnd the carrots and cashews, add them back to the instant pot. Add the milk and give it a good stir. Bring the carrot kheer to a boil and simmer on low saute for 20-25 minutes. Make sure to stir at regular intervals.