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Instant Pot Parsnips and Carrots

Tender, buttery parsnips and carrots cooked quickly in the Instant Pot for an easy, comforting side dish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120

Ingredients
  

Vegetables
  • 1 lb parsnips peeled and sliced
  • 1 lb carrots peeled and sliced
Seasoning
  • 0.5 cup vegetable broth or water
  • 2 tbsp butter or olive oil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 1 tsp garlic minced or powder
  • 1 tbsp fresh herbs optional, chopped

Equipment

  • Instant Pot
  • Knife
  • Cutting board

Method
 

  1. Peel and slice parsnips and carrots into evenly sized pieces.
  2. Add the vegetables to the Instant Pot insert.
  3. Pour in vegetable broth or water and season with salt, pepper, and garlic.
  4. Seal the lid and set the valve to sealing. Cook on High Pressure for 4 minutes.
  5. Perform a quick release once cooking is complete.
  6. Open the lid carefully and drain excess liquid if needed.
  7. Add butter or olive oil and gently toss until vegetables are coated.
  8. Taste, adjust seasoning, garnish with herbs, and serve warm.

Notes

Slice vegetables evenly for best texture. Adjust seasoning to taste.