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
Scale
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.
