Cup of Yum
1. Peel the skin of the carrots and roughly cut in pieces.  
2. Add the carrots and cashews with 1/2 cup of water to the pressure cooker to start cooking.  
3. 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.
4. While the carrots are cooking, add the milk to a large pan and bring it to a boil.
5. Transfer the contents 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)
6. 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.
7. Let the kheer simmer for 25 minutes until it is thickened. Make sure to stir the kheer at regular intervals.
8. 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

Cup of Yum
1. 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.