Instant Pot Parsnips and Carrots

There’s something so comforting about a warm bowl of vegetables, and when it comes to simple dishes, Instant Pot Parsnips and Carrots is a standout. I remember the first time I made this recipe during a chilly winter evening. The aroma of the steaming vegetables filled my kitchen, and I couldn’t wait to sit down at the table with my family to enjoy a cozy meal. Aside from being easy to prepare, this dish showcases the natural sweetness of carrots and parsnips, making it a delightful side for any dinner. As the weather cools, I find myself turning to this recipe more often, as it warms not just my home but also my heart.

Main Ingredients for Instant Pot Parsnips and Carrots

The ingredients for Instant Pot Parsnips and Carrots may be simple, but they work together beautifully to create a comforting dish. The combination of carrots and parsnips brings a lovely sweetness, enhanced by a touch of butter and seasoning. These key players not only add flavor but also nutrients, making this dish a wholesome choice.

• 2 pounds carrots, peeled and cut
• 2 pounds parsnips, peeled and cut
• 1 cup water
• 1/4 cup butter, or to taste
• Salt and pepper, to taste
• Fresh parsley, chopped, to taste (optional)

Making This Instant Pot Parsnips and Carrots

Making Instant Pot Parsnips and Carrots is a straightforward process that yields fantastic results. Let’s dive into the steps to create this delicious side dish that will surely become a family favorite.

1. Begin by cutting your carrots and parsnips into pieces that are roughly the same size. This ensures even cooking, so they are tender and delicious. Aim for pieces around one to two inches long.
2. Add the cut carrots and parsnips to your Instant Pot, followed by one cup of water. The water is crucial as it helps create the steam necessary for cooking the vegetables.
3. Close the lid of the Instant Pot and set the valve to “sealing.” This step is essential to build up pressure. Set your cooker to high pressure and adjust the timer to cook for two minutes. If you prefer your vegetables softer, consider extending the time to three minutes, especially if you’re using larger pieces.
4. After cooking, allow the Instant Pot to build pressure, which usually takes about ten minutes. Once the timer goes off, perform a quick pressure release. Be cautious when opening the lid; it can be steamy!
5. Remove the lid as soon as the pressure has been released. You’ll want to take the insert out and carefully discard the water, leaving the tender carrots and parsnips in the pot.
6. Return the insert to the Instant Pot base, and add in the butter. For best results, place the lid back on top for about a minute to help the butter melt into the vegetables.
7. Once the butter has melted, season the vegetables with salt and pepper to taste. Toss gently to coat everything evenly, allowing the flavors to meld beautifully.
8. Transfer the Instant Pot Parsnips and Carrots to a serving bowl. If you wish, sprinkle with fresh parsley for a burst of color and flavor. Serve warm and enjoy!

Tips and Variations

When making Instant Pot Parsnips and Carrots, there are several tips and variations you can explore to make the dish even better. Here are some suggestions that I’ve found helpful over time:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop.
• Freezing: You can freeze the cooked carrots and parsnips in a freezer-safe container for up to three months. Thaw before reheating.
• Pairing: This dish pairs wonderfully with roasted meats or as part of a vegetarian meal. It makes a great addition to salads or grain bowls.
• Variations: Feel free to experiment with other vegetables, like sweet potatoes or turnips, for a different flavor profile.
• Herb Options: Try using fresh herbs such as dill or mint to add a refreshing twist to the flavors.
• Vegan Option: Substitute the butter with olive oil or a plant-based butter for a vegan-friendly version.

Serving Suggestions

When it comes to serving Instant Pot Parsnips and Carrots, the options are endless. Here are some of my favorite ways to make this dish shine:

• As a Side Dish: Serve these sweet and savory vegetables alongside grilled chicken or roasted fish for a balanced meal.
• For a Cozy Dinner: Pair them with a comforting bowl of soup or stew for a hearty dinner on cold nights.
• In Grain Bowls: Add the cooked parsnips and carrots to grain bowls with quinoa or rice, topped with tahini or a yogurt-based dressing.
• For Holiday Meals: Include them as part of your festive spread during holiday gatherings; their vibrant colors make them a show-stopper.
• With Fresh Herbs: Garnish with fresh herbs like parsley or thyme before serving to add a pop of color and flavor.
• For Leftovers: Serve leftover veggies on a bed of salad greens for a quick lunch option the next day.

FAQ

Conclusion

In summary, Instant Pot Parsnips and Carrots is a simple yet satisfying dish that brings out the best in these wonderful root vegetables. It’s perfect for those chilly evenings when you want something warm and comforting. I encourage you to try this recipe; it’s sure to become a beloved favorite in your home, just like it has in mine.

Instant Pot Parsnips and Carrots

The ultimate comfort food, Instant Pot Parsnips and Carrots delivers warmth and flavor in every bite. This easy weeknight dinner showcases tender carrots and parsnips infused with buttery goodness. You’ll love how quickly it comes together, making it perfect for busy nights. Treat yourself and your family to this delightful dish tonight!

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Carrots Peeled and cut
• 2 pounds Parsnips Peeled and cut
• 1 cup Water
• 1/4 cup Butter Or to taste
• Salt To taste
• Pepper To taste
• Fresh parsley Chopped, to taste (optional)

Equipment

• Instant Pot
• Chef's Knife
• Peeler

Method

 

1. Begin by cutting your carrots and parsnips into pieces that are roughly the same size. This ensures even cooking, so they are tender and delicious. Aim for pieces around one to two inches long.
2. Add the cut carrots and parsnips to your Instant Pot, followed by one cup of water. The water is crucial as it helps create the steam necessary for cooking the vegetables.
3. Close the lid of the Instant Pot and set the valve to “sealing.” This step is essential to build up pressure. Set your cooker to high pressure and adjust the timer to cook for two minutes. If you prefer your vegetables softer, consider extending the time to three minutes, especially if you're using larger pieces.
4. After cooking, allow the Instant Pot to build pressure, which usually takes about ten minutes. Once the timer goes off, perform a quick pressure release. Be cautious when opening the lid; it can be steamy!
5. Remove the lid as soon as the pressure has been released. You’ll want to take the insert out and carefully discard the water, leaving the tender carrots and parsnips in the pot.
6. Return the insert to the Instant Pot base, and add in the butter. For best results, place the lid back on top for about a minute to help the butter melt into the vegetables.
7. Once the butter has melted, season the vegetables with salt and pepper to taste. Toss gently to coat everything evenly, allowing the flavors to meld beautifully.
8. Transfer the Instant Pot Parsnips and Carrots to a serving bowl. If you wish, sprinkle with fresh parsley for a burst of color and flavor. Serve warm and enjoy!

Notes

• Tip: Inactive time represents the time it will take to get your Instant Pot up to pressure.
• Tip: I use this 6-quart Instant Pot.
• Tip: Stovetop: You can make this recipe on the stove if you wish. Simply boil the carrots and parsnips until they've reached desired tenderness, then drain and add the butter, salt & pepper, and parsley.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!