Instant Pot Rutabaga Mash Recipes

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.

INSTANT POT RUTABAGA MASH (+ STOVETOP INSTRUCTIONS!)

Steps:

• Peel the 2 lbs rutabagas and cut them up into 1" cubes.
• Add 2 cups of water and ½ tbsp salt into the bottom of your pot (1 cup if using a 3 quart pot) and add the trivet into the pot. Put the rutabaga on the trivet.
• Lock the lid onto the Instant Pot and set the timer for 10 minutes. When the 10 minutes are up, allow for a natural pressure release for 10 minutes, then Quick Release any remaining pressure. Rutabagas should be fork tender.
• Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 4 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
• Peel the rutabagas and cut them up into 1" cubes.
• Add the 2 lbs rutabagas into a medium sized pot and add enough water to cover the rutabagas by about an inch. Add ½ tbsp salt.
• Add the lid on to the pot and turn the heat to high. Once the water comes to a boil, reduce the heat to medium and allow the rutabagas to cook for about 30 minutes or until fork tender.
• Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 1/4 cup melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!

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.

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.