Peel the skin of the carrots and roughly cut in pieces.
Add the carrots, cashews and dates with 1 cup of milk to the instant pot insert. Start it in manual or pressure cook mode for 7 minutes with vent in sealing position.
When the instant pot beeps, turn off the instant pot. Quick release the pressure and open it. Transfer the contents to a blender and blend to a smooth paste. If needed, add some portion of the remaining milk while blending. (Depending on your blender, you might want to cool a bit before blending)
Add the remaining milk and the blended mixture to the instant pot insert. Add cardamom, saffron strands and give a good stir.
Start the instant pot in Sauté mode and let the pudding come to a good boil. Switch off the instant pot as soon as there is a boil.
Transfer pudding to serving bowl and let it cool on the counter top and refrigerator. Garnish with pistachios and serve chilled.
Sanitize the instant pot thoroughly when cooking milk and desserts - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it.
For a thicker and more creamier pudding, increase the quantity of cashews to ½ cup. If you don't have roasted cashews, you can toast the cashews in 1 tbsp of ghee or oil until lightly brown.
If you don't have dates, replace with ⅓ cup sugar.
If you prefer sweeter deserts, increase the quantity of dates to 10 or more.
You can also use a hand blender to blend after pressure cooking. I prefer to do it in the Vitamix as it makes a smooth pudding.