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Instant Pot Parsnips and Carrots

Tender parsnips and carrots pressure-cooked in the Instant Pot, then tossed with butter and seasoning for a simple, comforting vegetable side dish.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb parsnips peeled and cut
  • 1 lb carrots peeled and cut
  • 1 cup water or vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • Instant Pot
  • Vegetable peeler
  • Cutting board

Method
 

  1. Add water or broth to the Instant Pot and insert the trivet.
  2. Place parsnips and carrots on the trivet and season lightly.
  3. Seal the lid and pressure cook on HIGH for 4 minutes.
  4. Quick release pressure and carefully remove vegetables.
  5. Toss hot vegetables with butter and olive oil.
  6. Adjust seasoning and serve warm.

Notes

Cut vegetables evenly for best texture. Add herbs or honey for variation.