Instant Pot Rutabaga Recipes

HOW TO MAKE INSTANT POT RUTABAGA

Steps:

• Peel the rutabaga with a vegetable peeler.
• Carefully cut the whole rutabaga in half with a sharp knife, and then cut the halves into 2 inch cubes.
• Place the cubes of rutabaga into a bowl filled with cold water as you peel and cube it to keep it from browning.
• Place a steamer basket or silicone sling into the bottom of the Instant Pot inner pot.
• Drain the cubes rutabaga in a colander and run cold water over the pieces to remove all of the food grade wax pieces.
• Pour the cubed rutabaga into the Instant Pot inner pot.
• Twist the lid on and set the valve to the sealing position.
• Press the manual button and set the pressure cooking time to 4 minutes.
• When the timer goes off allow the to steam to naturally release for 10 minutes. Twist the valve to the releasing position and allow any remaining steam to release.
• Carefully twist the IP lid off and lift it away from your face to prevent a steam burn.
• Lift the silicone sling by the handles and transfer the cooked rutabaga to a bowl by tilting the silicone sling or steamer basket (if using) over a large bowl. If you have used the trivet that came with the Instant Pot you will need to use a large spoon to transfer the cooked rutabaga pieces to the bowl.
• Use the cooked rutabaga in your recipe.
• Makes about 5 cups cubes cooked, cubed rutabaga.

INSTANT POT RUTABAGA

Steps:

• Peel and dice the rutabaga.
• Place a cup of water in the bottom of your Instant Pot. Add the steamer shelf (trivet), then the steamer basket and then place your diced rutabaga into the basket.
• Season the rutabaga with salt and pepper.
• Place the lid on your Instant Pot, set the valve to sealing and then cook for 4 minutes on manual.
• When the Instant Pot beeps manually release pressure.

INSTANT POT® PEPPERY RUTABAGA

Steps:

• Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.

INSTANT POT RUTABAGA MASH

Steps:

• Peel and cut the rutabaga into 1 inch cubes.
• Pour 1 cup of water in the Instant Pot insert, add in the steamer basket, then place rutabaga cubes on top.
• Season with salt and add in the nutmeg.
• Put the lid on, lock and turn the valve to the sealing (not venting) position.
• Select the manual or pressure cook button, set to high pressure for 5 mins, or up to 8 for larger cubes.
• When cook time is done, perform a quick pressure release.
• Decant the Instant Pot rutabaga to a bowl and then mash.
• Top with herbs and spices of your choice (if desired) and serve.

INSTANT POT® RUTABAGA MASH

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
• Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.