Instructions

• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Gradually blend the dry ingredients into the butter mixture until just combined.
• Stir in sprinkles and chocolate chips if using.
• Add milk to the dough to help achieve a soft consistency.
• Shape dough into small balls and place them on a parchment-lined tray or foil suitable for the pressure cooker.
• Set up pressure cooker with trivet and water, place tray inside, and secure lid.
• Cook on high pressure for 12 minutes, then allow pressure to release naturally for 5 minutes before quick releasing remaining pressure.
• Remove cookies carefully, let cool, and enjoy your festive Easter treats.