Instructions

• Preheat your pressure cooker on the sauté setting so it’s warm, but not hot like an oven set to 350°F. You want cozy warmth that helps start your dough cooking nice and even.
• Cream together softened butter, granulated sugar, and brown sugar in a big bowl until it looks light and fluffy. This part’s important so your cookies get that pillowy texture.
• Beat in the eggs one at a time, mixing well so everything combines smooth. Then stir in the vanilla extract.
• In a separate bowl, whisk the flour, baking soda, cardamom, and salt. This dry mix will be the foundation for your tender crumb.
• Slowly fold the dry ingredients into the wet mix, making sure not to overwork the dough to keep cookies soft.
• Gently fold in your chopped fresh peaches to keep juicy pockets in every bite.
• Drop spoonfuls of dough onto a parchment-lined pressure cooker trivet or rack. Sprinkle cinnamon-sugar mix on top, then seal the lid snug.
• Cook on high pressure for about 10 minutes, then do a quick release to keep cookies tender and peachy.
• Let the cookies rest for a few minutes on the rack before transferring them to a cooling rack. Once cooled they’re ready for munching or sharing.