If you are on the hunt for a vibrant, comforting side dish that’s as quick as it is delicious, the Instant Pot Parsnips and Carrots Recipe will become your new favorite go-to. This dish celebrates the natural sweetness of carrots and earthiness of parsnips, perfectly tenderized by the magic of the Instant Pot, and enriched with buttery goodness and just the right hint of fresh herbs. Whether you’re looking to jazz up a weeknight dinner or add a colorful touch to a holiday feast, this recipe delivers simplicity and flavor that shines every time.
Ingredients You’ll Need
Gathering a handful of straightforward, fresh ingredients is all it takes to bring this Instant Pot Parsnips and Carrots Recipe to life. Each plays a crucial role in building layers of flavor, from the sweet root vegetables to the comforting richness of butter, and a pinch of seasoning that ties it all together.
- Carrots (2 pounds, peeled & cut): Choose firm, bright orange carrots for natural sweetness and vibrant color.
- Parsnips (2 pounds, peeled & cut): These add an earthy, slightly nutty flavor that balances the carrots.
- Water (1 cup): Needed to create steam for pressure cooking and soften the veggies perfectly.
- Butter (1/4 cup or to taste): Adds luscious creaminess and helps carry the herbs and seasoning.
- Salt & pepper (to taste): Essential for enhancing the natural flavors of the carrots and parsnips.
- Fresh parsley (chopped, optional): Adds a fresh, bright finish that lifts the dish beautifully.
How to Make Instant Pot Parsnips and Carrots Recipe
Step 1: Prepare and Add Vegetables
Start by peeling and chopping both the carrots and parsnips into pieces that are roughly the same size. This ensures even cooking and a consistent texture. Place them into the Instant Pot along with one cup of water—the water is key for creating steam and ensuring the veggies cook through to tender perfection.
Step 2: Pressure Cook the Veggies
Seal the Instant Pot lid and set the valve to the “sealing” position. Cook the vegetables on high pressure for 2 minutes. If you prefer your veggies extra soft or your pieces are a bit larger, 3 minutes works well too. Keep in mind that the Instant Pot will take about 10 minutes to reach full pressure before the timer starts counting down.
Step 3: Quick Release and Drain
After the cooking time ends, perform a quick pressure release to stop the cooking immediately. Remove the lid promptly to prevent the parsnips and carrots from becoming mushy. Carefully lift out the pot insert and drain the water—keeping the tender vegetables safe and ready for the next step.
Step 4: Butter and Season
Return the insert with the veggies to the Instant Pot base and add your butter. Placing the lid back on for about a minute helps the butter melt evenly without overcooking the vegetables. Once melted, sprinkle in salt, pepper, and chopped fresh parsley if you like. Gently toss the veggies to coat them in all those luscious flavors before transferring to a serving bowl.
How to Serve Instant Pot Parsnips and Carrots Recipe
Garnishes
A sprinkle of freshly chopped parsley adds not only a pop of vibrant green color but also a fresh herbal brightness that cuts through the richness of the butter. For a little extra sparkle, a squeeze of lemon juice or a sprinkle of toasted nuts can add unexpected zest and crunch.
Side Dishes
This Instant Pot Parsnips and Carrots Recipe pairs beautifully with roasted meats like chicken or pork, or alongside a hearty grain such as quinoa or wild rice. Its naturally sweet character makes it a lovely foil for savory mains, and it also works well as a warm vegetable side in vegetarian meals.
Creative Ways to Present
For a dinner party, consider serving the carrots and parsnips on a bed of creamy mashed potatoes or nestled with grains and roasted nuts. Layering the colorful veggies in a glass dish as a warm salad or incorporating them into a festive holiday platter can make this humble side dish the star of your table.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Parsnips and Carrots can be stored in an airtight container in the refrigerator for up to 4 days. Keeping the butter mixed in helps preserve moisture and flavor, so your veggies stay tender and delicious.
Freezing
If you’d like to save some for later, these cooked vegetables freeze surprisingly well. Transfer them to a freezer-safe container or bag, remove excess air, and freeze for up to 2 months. Thaw in the refrigerator before reheating for the best texture.
Reheating
Reheat leftovers gently on the stovetop or in the microwave. Adding a small pat of butter or a splash of water while reheating can help restore the creamy texture and moisture lost during storage.
FAQs
Can I use frozen carrots and parsnips for this recipe?
Absolutely! You can use frozen vegetables, but the cooking time may vary slightly. Keep an eye on the texture and consider reducing the water slightly since frozen veggies release water as they cook.
What if I don’t have fresh parsley?
Fresh parsley is lovely but optional. You can substitute with dried parsley or other fresh herbs like thyme or chives, or simply skip it for a more straightforward flavor.
Can I make this recipe vegan?
Yes! Replace the butter with a plant-based alternative or olive oil, and you’ll still enjoy a rich, flavorful dish that fits your dietary needs.
How small should I cut the vegetables?
Cut the carrots and parsnips into pieces about 1 to 1.5 inches in size to ensure even cooking. Try to keep the pieces uniform so everything finishes cooking at the same time.
Why quick release instead of natural release?
Using a quick release stops the cooking process immediately, preventing the delicate vegetables from becoming overly soft or mushy, which is perfect for this recipe.
Final Thoughts
One bite of this Instant Pot Parsnips and Carrots Recipe and you’ll see why it’s a staple in many kitchens. It’s quick, flavorful, and beautifully comforting—everything you want from a vegetable side. I hope you enjoy making and sharing it as much as I do. Give it a try soon and watch these humble roots become your new kitchen favorites!
Print
Instant Pot Parsnips and Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
A quick and easy Instant Pot recipe for perfectly cooked parsnips and carrots. This dish combines tender root vegetables cooked under high pressure, finished with butter, salt, pepper, and optional fresh parsley for a flavorful and comforting side.
Ingredients
Vegetables
- 2 pounds carrots (peeled & cut)
- 2 pounds parsnips (peeled & cut)
Other Ingredients
- 1 cup water
- 1/4 cup butter (or to taste)
- Salt & pepper (to taste)
- Fresh parsley (chopped, to taste, optional)
Instructions
- Prepare the Vegetables: Cut your carrots and parsnips into pieces that are roughly the same size to ensure even cooking. Add them to your Instant Pot along with one cup of water.
- Pressure Cook: Close the Instant Pot’s lid securely and set the valve to the ‘sealing’ position. Cook on high pressure for 2 minutes. For softer vegetables or larger cuts, increase to 3 minutes. The Instant Pot will take about 10 minutes to reach full pressure before cooking starts.
- Release Pressure and Drain: When the cooking time finishes, perform a quick pressure release. Remove the lid promptly to stop further cooking. Carefully lift out the insert and discard the cooking water, leaving the vegetables inside the insert.
- Finish with Butter and Seasonings: Place the insert back into the Instant Pot and add the butter. Close the lid loosely for about a minute to allow the butter to melt evenly over the vegetables. Then add salt, pepper, and chopped fresh parsley if using. Gently toss to coat the vegetables with the melted butter and seasonings. Transfer the vegetables to a serving bowl and serve warm.
Notes
- Adjust cooking time based on the size of vegetable cuts and desired softness.
- Butter can be substituted with olive oil or a dairy-free alternative for different dietary needs.
- Fresh parsley is optional but adds a nice fresh flavor and color.
- Carefully perform quick pressure release to avoid overcooking the vegetables.
