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.
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.
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.
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!
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.
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.
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.
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!
